Lemon Tart with Raspberry Meringue

Blind baked Pie crust for 9 inch tart pan

Brush the baked tart with a thin layer of melted white chocolate.

Lemon Curd:

1 cup fresh lemon juice

zest from 2 lemons

2 1/2 cups sugar

8 eggs

2 egg yolk

1/2 cup butter, cut into chunks

Lemon Curd:

In a heat proof bowl whisk together all the ingredients except the butter. Place bowl over simmering water making sure bottom of bowl doesn’t touch the water,stirring constantly over simmering water until thickened. remove from heat and stir in butter until melted. Set aside to cool completely. Fill chocolate lined tart shell with cooled lemon curd.

Raspberry Meringue:

3 egg whites

juice from 1/2 of a lemon

1 1/3 cups sugar,divided

3/4 cup raspberries

Fresh Raspberries for garnish

Preheat oven to 475 degrees.

Combine the raspberries and 2/3 cup sugar in a blender and blend until smooth. Strain the seeds out from the juice.

In a heat proof bowl, add the raspberry mixture . Place over a bowl of simmering water and cook until sugar is dissolved. Remove from heat and set aside.

In a heat proof mixer bowl, add egg whites, lemon juice and sugar. Place over barely simmering water, using clean hands stir the egg whites until the sugar has dissolved.

Beat egg whites until stiff. Slowly add the raspberry mixture and continue to beat until stiff.

Spread raspberry meringue over the top of the lemon curd filled tart; sealing edges. Place in oven with door slightly ajar; bake until meringue begins to turn golden , about 5 minutes.

Top with fresh berries and sprinkle with powdered sugar.