Lemon meringue tarts with almond crust

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

A lovely tangy dessert with a crispy almond crust.

Crust

1 cup whole almonds

½ cup brown sugar

1 cup coarse bread crumbs, unseasoned

½ cup melted butter, plus 1 tablespoon for greasing 1 egg white

Lemon curd

1 cup freshly-squeezed lemon juice

5 eggs

¾ cup sugar

½ cup cold butter, cut into cubes

Meringue

3 egg whites, room temperature

⅛ teaspoon cream of tartar

½ cup sugar

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For crust, preheat oven to 350 ̊F. In food processor fitted with steel blade, pulse almonds with brown sugar and bread crumbs until reduced to coarse crumbs. Add melted butter and egg white and pulse a few more times. In greased muffin pan, place 3 tablespoons tart crust in each cup, pressing crust up sides. Bake for 10 minutes or until lightly golden. Cool completely before removing from pan.

For lemon curd, in small saucepan, over medium heat, bring lemon juice to simmer. In small bowl, whisk together eggs and sugar. Warm eggs by adding a quarter of hot lemon juice, whisk immediately. Add another quarter and whisk again. Pour egg mixture into remaining lemon juice and continue cooking over medium-low heat, whisking constantly until curd just begins to simmer. Remove immediately from heat and strain into clean bowl. Add cold butter and stir until melted. Fill tart crusts until almost full. Let cool completely.

For meringue, using stand mixer or electric hand mixer, whip egg whites until frothy. Add cream of tartar. On medium speed, whip until white and fluffy, add sugar, a tablespoon or two at a time until fully incorporated. Continue whipping until medium stiff peaks form. Decorate filled tarts with meringue. Brown peaks with a butane or propane torch, or broil briefly in oven. Makes 12 to 16 tarts.