Matt Lewiss Lemon Curd Recipes

MATT LEWIS'S LEMON CURD

Steps:

• Place lemon juice and zest in a small bowl to soften zest, about 10 minutes.
• Meanwhile, in a nonreactive heatproof bowl, whisk together eggs, egg yolks, and sugar until well combined. Add lemon juice and zest and continue whisking until just combined.
• Set bowl over (but not touching) simmering water. Continuously stir mixture with a heatproof spatula until mixture has thickened to a pudding-like texture, about 10 minutes.
• Remove bowl from heat and whisk in butter until melted. Strain mixture through a fine sieve into a large bowl. Cover lemon curd with a sheet of plastic wrap, pressing plastic wrap onto the surface of the lemon curd to prevent a skin from forming.

LEMON-ALMOND MERINGUE TART

Steps:

• Preheat broiler, if using.
• Remove tart shells from tart pans and place on a parchment paper-lined baking sheet. Divide lemon curd evenly between tart shells.
• Using a large ice cream scoop, scoop meringue and place on top of lemon curd, dividing equally. Spread meringue out toward the edges of each tart. Place tarts under broiler until meringue is just browned. Alternatively, use a kitchen torch to brown the tops of each tart.
• Sprinkle crushed cookies over the top of each tart. These are best when served within 24 hours.