Torched Lemon Meringue Tart
A tangy lemon curd tart topped with tall stripes of torched meringue, striking a balance between sharp citrus and sweet browned peaks.
Piping the meringue in distinct stripes rather than one big swirl is what gives this tart its striped, torched look once the peaks catch color. A blind-baked shell and a stovetop lemon curd both need to be fully cooled before the meringue goes on, or it will slide right off. Torch just before serving so the peaks stay glossy.
Ingredients
Method
Tap a number to mark a step donePulse the flour, cold butter, sugar, and a pinch of salt until crumbly, add ice water until the dough comes together, then chill for 1 hour.
Roll the dough into a tart pan, prick the bottom, and blind bake at 375F for 20 minutes with pie weights, then remove weights and bake 5 more minutes until golden.
Whisk the sugar, cornstarch, and water in a saucepan, then whisk in the lemon juice and zest and cook over medium heat, stirring, until thickened, about 6 minutes.
Whisk a little of the hot mixture into the egg yolks to temper them, then return everything to the pan and cook 2 more minutes, stirring constantly.
Off the heat, stir in the butter until melted, then pour the curd into the cooled tart shell and chill for at least 2 hours until fully set.
Whip the egg whites to soft peaks, then gradually add the sugar and whip to stiff, glossy peaks for the meringue.
Pipe the meringue in tall, distinct stripes across the chilled curd, working quickly so it covers the surface completely.
Torch the meringue stripes with a kitchen torch until browned in spots, then slice and serve right away.
Kitchen note
Make the curd and shell a day ahead so only the meringue and torching remain, since fresh meringue holds its glossy peaks best when piped close to serving time.
