Lemon Curd Tart

Ingredient
s:
o Baked Sucree
Shell
(moistureproofed)
o Lemon Curd
o (cake, cookie
crumbs)
o 1.5:1 Swiss
Meringue Stiff
Peaked
o -----------------------

Step 1: Fill the tart shell 2/3 -3/4 full with

lemon curd and even out with offset

spatula .

(Sprinkle cookies on top of curd to make it less fragile)

Step 2: Pipe meringue from the outside of the tart to the inside

You want to hide the curd with the meringue

Use French #3 or #5 star tip
Make a seashell shape with the tip pointing towards
the center around the perimeter & working in
Pipe a rosette in the middle

Step 3: Torch the meringue

Dont tough the flame to food

Bring torch at a 90 degree angle to the food. Stop moving closer
when you see browning. Move it around tart

Baking:

n/a, everything is already baked

Yield:

Varies

Storage:

Room Temp

Fridge

Freezer

n/a
<4 hours (curd
okay, meringue
not so much)

Raw
Baked

Scraps &
Leftovers:

N/A

n/a
24-48 hours

n/a