Meyer Lemon Honey Meringue Tart

April 03, 2015

With a few modern twists, classic meringue pie is elevated with sweet meyer lemons and topped with fluffy honey meringue and served in a buttery and flaky tart crust in this Meyer Lemon Honey Meringue Tart.

1 Easy and Flaky Pastry Crust (http://www.thebeautifulbalance.com/easy-and-flaky-pastry-crust/)

Meyer Lemon Curd
3 egg yolks (refrigerate or freeze the whites to use for anything else)
1/2 cup meyer lemon juice (2 lemons for me)
zest from 1 meyer lemon (use a vegetable peeler)
1/4 cup plus 2 tbls vanilla sugar
4 tbls cold butter or coconut oil, pre-portioned into tablespoons

Italian Meringue
3 large egg whites, room temperature
3/4 cup honey (I use raw unfiltered honey. You may use sugar, agave, coconut sugar, etc)
1/3 c water
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon vanilla extract

Meyer Lemon Curd In medium sized sauce pan simmer a few inches of water. In a small food processor blend the sugar and zest together. In a medium sized heat-proof bowl (I use metal) beat together the egg...
See the full directions on my site

Nutritions

Calories
200

Sodium
322mg
13% DV

Fat
15g
23% DV

Protein
3g
7% DV

Carbs
11g
3% DV

Fiber
1g
6% DV