No Bake Lemon Meringue Tart

One thing I love the most about summer is lemon desserts! Lemon pound cake, ice cream, cheesecake, sorbet, cookies, mousse, everything lemon.

This tart has three elements. First, the biscuit base. Second, lemon curd filling. And lastly, the balancer, meringue. All these elements combined together make this tart tangy, sweet, buttery, crispy, smooth, melting in your mouth goodness!

I have tried lemon tarts from various places but nothing like this EVER. (I'm not praising myself but I am) This dessert is a little tricky and not everyone can get it right on the first try. Also, a lot of people don't have the taste for tangy desserts. So if you want to experiment, try a small batch, if you don't like it, there will be less to eat.

Let's get to the recipe-

Ingredients

For the base

8-10 Digestive biscuits

1-2 Tbsp melted butter

For the Lemon Curd Filling

1/4th cup lemon juice

1 tbsp lemon zest

1/4th cup sugar

2 egg yolks

3 tbsp butter

For the Meringue

2 egg whites

1/2 cup sugar

pinch of salt

1 tsp vanilla

Directions

1. To make the lemon curd- mix everything together in a saucepan. Place it on medium heat until the curd is thick. Keep whisking while it's on the heat. Remove from the heat and strain the curd. Cover it with plastic wrap and chill for at least one hour.

2. For the meringue- in a double boiler place your eggs, sugar and salt. Keep steering until the sugar is dissolved. Remove from heat and whisk until white and stiff. Add the vanilla and whisk for about 3-4 minutes.

3. To make the base- grind the biscuits and add butter. Mix well. Put the mixture in a tart tin, spread it evenly and refrigerate it for 15-20 minutes.

4. Now to assemble the tart, pour the curd in the tin covered with biscuit base. Chill it for 15 minutes and pipe the meringue.

Serve cold.