Lemon-Almond Meringue Tart

Adapted from Cooking Light

1/2 cup blanched almonds
3 tablespoons brown sugar
36 vanilla wafers
1/4 cup butter, melted
Cooking spray
1 (10-ounce) jar lemon curd
3 large egg whites
1/8 teaspoon salt
1/4 cup granulated sugar
1/4 cup water

1. Preheat oven to 400°.

2. Combine first 3 ingredients in a food processor; process until finely ground. With motor on, drizzle butter through food chute; process until blended. Press about crumbs into the bottom and up sides of a 9-inch tart pan coated with cooking spray. Bake at 400° for 10 minutes or until toasted. Cool.

3. Preheat broiler.

4. Spread curd evenly onto crust. Place egg whites and salt in a large bowl; beat with a mixer at high speed until soft peaks form. Combine granulated sugar and 1/4 cup water in a saucepan; bring to a boil. Cook, without stirring, until a thermometer registers 250°. Pour hot syrup in a thin stream over egg whites, beating until stiff peaks form. Spread egg white mixture over tarts. Broil 30 seconds or until lightly browned.


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