No-Bake Lemon Meringue Tart with Lemon Curd

Instructions

Make the biscuit crust.

Crush the digestive biscuits into fine crumbs.

Mix with the melted butter until the mixture resembles wet sand.

Press firmly into the bottom and sides of an 8-inch tart pan.

Refrigerate for at least 30 minutes or until you prepare the filling.

Make the lemon curd.

Separate the whites from the yolks. Keep the whites for the meringue topping.

Place the egg yolks, sugar, lemon juice, and lemon zest in a heatproof bowl.

Whisk until smooth.

Set the bowl over a saucepan of gently simmering water, making sure the bottom doesn't touch the water.

Cook, whisking constantly, for about 810 minutes, until the curd thickens enough to coat the back of a spoon.

Remove the curd from the heat and stir in the butter, one piece at a time, until smooth

Sprinkle the gelatin over the cold water.

Let it stand for 5 minutes to bloom.

Stir it into the warm lemon curd until completely dissolved.

Let the curd cool to room temperature.

Fold in the whipped cream.

Whip the cold whipping cream until it forms soft-to-medium peaks.

Once the lemon curd has cooled but is still smooth and spoonable, gently fold in the whipped cream, in batches.

Gently mix until fully incorporated.

Fill and chill the tart.

Pour the lemon filling into the chilled crust and smooth the top.

Refrigerate for at least 6 hours, preferably overnight, until completely set.

Make the Swiss meringue.

Place the whites, sugar, cream of tartar and salt in a heat proof bowl. Place over a pan with simmering water (bain-marie).

Whisk constantly, for about 5 minutes, or if you have a thermometer until it reaches 160°F (71°C).

Remove from heat and start mixing on high speed for about 5-7 minutes, until glossy stiff peaks form. Incorporate vanilla extract while mixing.

Remove the chilled tart from the refrigerator.

Spread or pipe the meringue over the chilled lemon tart.

Use a kitchen torch to lightly toast the meringue until golden.

Serve and keep the leftovers refrigerated. Enjoy!

Dessert