Lemon meringue tart

Ingredients

• 6 Bakersland 4" vanilla fluted tart shells
• Lemon curd: 180 g lemon juice, 180 g sugar, 3 eggs, 2 yolks, 120 g butter, zest of 2 lemons
• Swiss meringue: 120 g egg whites, 180 g sugar

Method

1. Cook curd over a bain-marie, whisking, until it thickens and coats a spoon. Strain. Whisk in cold butter and zest. Cool.
2. Fill shells with curd, leaving a rim for meringue.
3. Warm whites and sugar over steam to 160°F, then whip to stiff, glossy peaks.
4. Pipe or spoon meringue. Torch until the peaks are caramelized.
5. Serve the same day. Shells stay crisp if filled close to service.