If you have never tried lemon curd, this is the perfect time and my recipe presents it beautifully on a vibrant blueberry tart. Topped off with fluffy sweet meringue and thin lemon twists, your guests are sure to think this masterful desert took you hours to prepare. First time to make meringue? Don’t let it intimidate you, this recipe allows you several slip-ups until you get it right. Be sure to make your lemon cured a day in advance and your meringues about an hour before putting your tart together. Just another biscuit recipe.
8 egg whites
½ tsp cream of tartar
½ tsp white granulated sugar
½ tsp vanilla
1 can flaky layer butter biscuits
1 lg egg
1 tsp water
2 c fresh blueberries
6-8 lemon twists, freshly sliced
1 ½ tbs lemon zest
Lemon Curd Recipe In “Sweets” Section
Preheat oven to 350˚
Meringues: To make the meringues, use a hand mixer to whisk together egg whites and tartar in a large bowl for 1-2 minutes. Slowly add sugar and vanilla and continue whisking on high until your egg whites have thickened and create beautiful peaks. On a nonstick-lined baking sheet, use a piping bag to pipe your meringues onto the sheet pan. Start with making a circle and keep piping around until the circles are filled in. Bake for 10-12 minutes. Remove from oven and allow to cool for 5-10 minutes.
Meanwhile, prepare your tart crust. Separate your biscuits on a nonstick workstation. Peel each biscuit apart creating two equal sized disks per biscuit. Arrange all your biscuits in the bottom of an 11inch tart pan, making sure to line the sides also. Press biscuits together, fusing any seams. Make your egg wash by whisking together 1 lg egg and 1 tsp water. Brush entire tart crust with egg wash. Scatter pie weights around on your tart crust to prevent it from rising in the middle. Bake for 15-20 minutes or until crust is golden. Allow to cool about 15 minutes before making your tart. Start by spreading 1 2/3-2 cups lemon curd in the bottom of your crust. Sprinkle blueberries evenly over lemon curd. Place your freshly baked meringues on your tart, you probably want to use about 1 per slice. Place your lemon twists between each meringue and sprinkle whole tart with lemon zest.