Lemon Meringue Tart with Cookie Crust (gf)

Photo and Food Styling by Molly Rundberg-Villa

Crust

Ingredients

• 24 gluten-free vanilla sandwich cookies

• 6 tablespoons unsalted butter, melted

Instructions

1. Preheat the oven to 350°F.

2. In a food processor, pulse the cookies until they resemble coarse meal with a few small chunks remaining.

3. Add the melted butter and pulse until fully combined.

4. Press the mixture evenly into a buttered 9-inch tart pan, making sure the bottom and sides are well covered.

5. Bake for 7–10 minutes, or until lightly golden.

6. Set aside to cool slightly while you prepare the lemon curd.

Lemon Curd

Ingredients

• 1¼ cups granulated sugar

• 5 egg yolks (save 4 egg whites for the meringue)

• 1 whole egg

• 1 tablespoon finely grated lemon zest

• 1 cup fresh lemon juice (about 4–5 lemons)

• 1 teaspoon salt

• 6 tablespoons unsalted butter, cut into 1-inch pieces

Instructions

1. In a heatproof bowl, whisk together the sugar, egg yolks, and whole egg until smooth and slightly lighter in color.

2. Whisk in the lemon zest, lemon juice, and salt.

3. Fill a medium saucepan with about 1½ inches of water and bring to a simmer over medium heat. Place the bowl over the saucepan (making sure the bottom doesn’t touch the water) to create a double boiler.

4. Whisk constantly as the mixture heats. Continue whisking for 8–10 minutes, until it begins to thicken and lightly bubble.

5. Reduce the heat and continue whisking until the mixture reaches 160–165°F and has a silky, pudding-like consistency.

6. Remove from heat and whisk in the butter until fully melted and incorporated.

7. Pour the lemon curd into the cooled tart crust and refrigerate until completely chilled.

Meringue

Ingredients

• 4 egg whites

• ¾ cup granulated sugar

• ¼ teaspoon cream of tartar

• ¼ teaspoon salt

• 1 teaspoon vanilla extract

Instructions

1. In a medium heatproof bowl, combine the egg whites and sugar.

2. Fill a medium saucepan with about 1½ inches of water and bring it to a simmer over medium heat.

3. Place the bowl over the saucepan (making sure the bottom doesn’t touch the water) to create a double boiler.

4. Whisk constantly until the sugar has dissolved and the mixture reaches 140°F.

5. Transfer to a stand mixer fitted with the whisk attachment. Add the cream of tartar, salt, and vanilla.

6. Whip on medium-high speed until firm, glossy peaks form.

7. Pipe or spread the meringue over the chilled lemon tart and toast with a kitchen torch until golden.

Cook’s Note

This lemon curd is naturally silky and smooth, so straining isn’t necessary, though you certainly can if you prefer. The tart keeps beautifully for up to two days in the refrigerator, but it’s best enjoyed the same day it’s topped and torched.