Lemon Curd Tart

Fold the dough round in half and carefully transfer to a 10-inch (25-cm) round tart pan with a removable bottom. Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the pan. Trim off any excess dough by gently running a rolling pin across the top of the pan. Press the dough into the sides to extend it slightly above the rim to offset any shrinkage during baking. Refrigerate or freeze the tart shell until firm, about 30 minutes.

Meanwhile, position a rack in the lower third of an oven and preheat to 375°F (190°C).

Line the pastry shell with aluminum foil or parchment paper and fill with pie weights. Bake for 20 minutes, then lift an edge of the foil. If the dough looks wet, continue to bake, checking every 5 minutes, until the dough is pale gold, for a total baking time of 25 to 30 minutes. Remove the weights and foil. Continue to bake until the shell is golden, 7 to 10 minutes more. Transfer to a wire rack and let cool completely.

In a nonreactive saucepan over medium heat, combine the eggs, egg yolks, sugar, lemon juice, lemon zest and butter. Cook slowly, stirring constantly with a heatproof rubber spatula, until the butter melts and the mixture is thick enough to coat the back of the spatula and leaves a clear trail when a finger is drawn through it, 7 to 8 minutes. Remove from the heat and strain through a coarse-mesh sieve placed over a bowl.

Spread the curd evenly in the cooled tart shell and refrigerate until chilled, at least 3 hours. At this point the tart can be covered and refrigerated for up to 1 day.

When ready to serve, remove the sides of the tart pan and slide the tart onto a serving plate. To make the meringue, in the bowl of a stand mixer, combine the egg whites, sugar and cream of tartar. Set the bowl over but not touching simmering water in a saucepan and gently whisk until the mixture is hot to the touch or a candy thermometer registers 140°F (60°C).

Set the bowl on the mixer fitted with the whisk attachment. Add the vanilla and beat the mixture on medium-high speed until the mixture is doubled in volume and holds medium peaks when the whisk is lifted from the bowl, about 5 minutes

Spoon the meringue into a pastry bag fitted with a large plain tip and pipe the meringue onto the chilled tart. (Alternatively, you can spoon the meringue onto the tart and use the back of spoon to create decorative swirls.) Using a kitchen torch according to the manufacturer's instructions, move the flame continuously in small circles over the surface of the meringue until it is lightly browned. Cut the tart into wedges and serve immediately. Serves 8 to 10.


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