YOUR SOLIN GENERATED RECIPE
Fresh Lemon Curd Tart with Cloud-Like Meringue
A delightfully tangy lemon curd tart crowned with a billowy, cloud-like meringue. This dish balances a tender almond flour crust, a zesty, velvety lemon filling enhanced with a hint of protein boost, and a sweet, airy meringue topping for a refreshing treat that works beautifully as breakfast, lunch or dinner.
INGREDIENTS
1/4 cup Almond Flour (28g)
1/2 tablespoon Unsalted Butter (5g)
1 Whole Egg
4 Egg Whites (approx. 120g total)
2 tablespoons Fresh Lemon Juice (30g)
1 teaspoon Granulated Sugar (4g) for lemon curd
1/2 scoop Whey Protein Isolate (15g)
1 teaspoon Granulated Sugar (4g) for meringue
PREPARATION
Preheat your oven to 350°F. Grease a small tart pan with removable bottom.
In a bowl, mix almond flour with melted butter until the mixture comes together to form a crumbly dough. Press the dough evenly into the base and up the sides of the tart pan. Bake for 10 minutes to set the crust; remove and let cool slightly.
For the lemon curd filling, in a small saucepan whisk together the whole egg, 2 egg whites, fresh lemon juice, granulated sugar, and whey protein isolate until smooth. Place the saucepan over medium-low heat and stir constantly until the mixture thickens to a custard consistency. Remove from the heat and let cool.
Pour the lemon curd filling into the pre-baked tart crust, smoothing the top.
For the meringue topping, in a clean bowl, whip the remaining 2 egg whites until soft peaks form. Gradually add the teaspoon of sugar while continuing to whip until stiff peaks form. Dollop and gently spread the meringue over the lemon curd filling, creating a light, airy topping.
Place the tart back into the oven for 5 minutes to slightly set the meringue without browning it.
Remove the tart from the oven, allow it to cool slightly, and serve. Enjoy your fresh, tangy lemon curd tart with cloud-like meringue!