A crisp, sweet sablée shell containing zesty Meyer lemon curd and pillowed with toasted French torch meringue ridges.
Curd: Cook lemon juice, zest, sugar, and egg yolks over double-boiler. Whisk in cold butter cubes slowly till dense.
Fill: Spoon lemon curd into pre-baked crust shells. Chill to set.
Meringue: Whip egg whites with sugar till glossy peaks. Pipe onto tarts and torch until charred marshmallow finish.
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