Makes an 8- to 9-inch free-form tart (serves 8).
Note: This is traditionally filled with whipped cream and berries. When the Meyer lemons are in season, make a bright, sunny curd. From Beth Dooley.
• 1/4 tsp. salt
• 1 c. superfine sugar
• 1 tbsp. cornstarch
• 4 egg whites, at room temperature
• 1/2 tsp. lemon juice
Preheat the oven to 225 degrees.
Line a baking sheet with parchment paper. Mix together the salt, sugar and cornstarch.
In a large bowl, beat the egg whites until stiff peaks form. Gradually add the sugar mixture 1 tablespoon at a time, beating after each addition. Beat in the lemon juice.
Mound the meringue onto the baking sheet and bake until golden and dry; about 2 hours. Turn off the oven and allow the meringue to cool thoroughly before removing.
Nutrition information per serving with 2 tablespoons lemon curd each:
Fat 2 g
Sodium 110 mg
Carbohydrates 53 g
Saturated fat 1 g
Total sugars 51 g
Protein 3 g
Cholesterol 90 mg
Dietary fiber 0 g
Exchanges per serving: 3 ½ carb, ½ fat.
Makes about 1 cup.
Note: Double this recipe for topping scones and filling tarts; keep it in a covered container in the refrigerator for up to a week. From Beth Dooley.
• Grated zest of 4 lemons
• 1/2 c. fresh lemon juice (Meyer lemons are best)
• 4 egg yolks
• 1 c. sugar
In a medium saucepan, beat together the lemon rind, lemon juice, egg yolks and sugar. Set over low heat, and stir constantly, until the mixture becomes thick and translucent enough to coat the back of a spoon, about 5 to 10 minutes.
Remove from the heat and strain the mixture into a separate bowl to remove the zest. Cover and store in the refrigerator for up to a week.