YOUR SOLIN GENERATED RECIPE
Fresh Lemon Curd Tart with Cloud-Like Meringue
A delightful tart that balances tangy lemon curd with a light, airy meringue topping, all nestled on a delicate almond flour crust. This dish offers a vibrant burst of citrus delicacy while providing a satisfying texture contrast between the crisp base, creamy curd, and cloud-like meringue. Perfect for a bright breakfast, energizing lunch, or a light dinner treat.
INGREDIENTS
32g Almond Flour
1 large egg white (for crust)
2 large egg yolks
100g Nonfat Greek Yogurt
1/4 cup Lemon Juice
1 tsp Lemon Zest
2 tbsp Low-Calorie Sweetener
3 large egg whites (for meringue)
Pinch of Salt
PREPARATION
Preheat your oven to 350°F (175°C). Prepare a small tart pan by lightly greasing it.
For the crust, mix the almond flour with one egg white and a pinch of salt until just combined. Press the mixture evenly into the base of the tart pan.
Bake the crust for about 8-10 minutes until it is set and lightly golden. Remove from the oven and let it cool slightly.
While the crust is cooling, prepare the lemon curd. In a saucepan over low heat, whisk together the lemon juice, lemon zest, egg yolks, low-calorie sweetener, and nonfat Greek yogurt. Stir constantly until the mixture thickens to a curd-like consistency. Do not let it boil to avoid scrambling the eggs.
Once thickened, remove the lemon curd from heat and allow it to cool for a few minutes before pouring it into the pre-baked crust.
For the meringue topping, in a clean bowl, beat the three egg whites using an electric mixer until stiff peaks form.
Carefully spread the meringue over the lemon curd, ensuring an even layer over the tart.
Optionally, using a kitchen torch or by placing the tart under a broiler for 1-2 minutes, lightly brown the meringue for a toasted finish.
Allow the tart to cool to room temperature before serving, so that the curd sets perfectly beneath the cloud-like meringue.