Is there anything that represents Easter more than this tart? The little dollops of meringue even look a bit like Easter eggs. Or at least the design you may find on one. And the bright lemon curd really captures the cheery nature of spring. 🙂
This tart is composed of three elements:
Yes, this recipes requires making three different components. But beyond that, each component is actually insanely simple. I’ve taken three of my easiest recipes and combined them to make what could be a very technical dessert into a very easy one. The only baking you’ll have to do is the pastry crust — which bakes in 15 minutes. And your result is a delicious, sophisticated tart. (One in which can be modern with minimal meringue or adorably cute with maximum meringue dollops).
The crust is buttery and soggy bottom-free. (In other words, it remains crisp and shields against any moisture from the curd).
The curd is so smooth and perfectly lemon-y. Aka: neither too tart nor too sweet. It’s beautiful.
And finally, the meringue. Soft, smooth, and perfectly sweet. It’s soft when applied so you can design the meringue in the way that you want and then firm enough to provide contrast with the curd when ready to serve.
Happy Easter! And as always, let me know if you have any questions.