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Lemon Curd and Italian Meringue Tart
ON DINE CHEZ NANOUDescription
There’s nothing better than a soft, tarty lemon meringue filling encased in a firm, flaky, thick pie crust all under a toasted egg white topping. Italian-French fusion makes this dessert the flawless combination of sweet and sour. The key to a successful lemon curd is taking the time to mix everything until it has a completely smooth consistency. For this dessert, all ingredients should be prepared at room temperature; so, plan ahead. Lightly caramelize the peaks of the meringue by torching them right before serving.
Ingredients
Directions
- First, prepare the lemon curd.
- Squeeze the lemons and pour the juice, along with 200 grams of granulated sugar and 100 grams of butter, in a saucepan. Whisk over low heat until the butter melts.
- In a bowl, beat 3 eggs with a fork and stir them into the saucepan. Thicken the curd over low heat, stirring occasionally, for about ten minutes until you get a thick consistency.
NutritionView More
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| Calories1130Calories from Fat490 |
| % DAILY VALUE |
| Total Fat54g83% |
| Saturated Fat30g150% |
| Trans Fat |
| Cholesterol330mg110% |
| Sodium620mg26% |
| Potassium370mg11% |
| Protein17g33% |
| Calories from Fat490 |
| % DAILY VALUE |
| Total Carbohydrate158g53% |
| Dietary Fiber8g32% |
| Sugars104g208% |
| Vitamin A35% |
| Vitamin C140% |
| Calcium15% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.