Lemon Curd Tart

Lemon Curd Tart with Italian Meringue

     What's the difference between a pie and a tart?  The pan.  This is basically a Lemon Meringue Pie and yes, I decided that is a proper noun; when food is this good it needs to be capitalized.  This tart has more lemon juice/zest than yesterdays and more egg.  As unappealing as it sounds the high volume of egg causes it to curdle, hence the name.  I love this curdled lemon cream.

     Apparently there is some debate on weather the "tastes zones" are a myth or not.  All that I have to say is that the blue zones on this diagram exactly depict the areas of tingly delight when eating the above tart.

     We've been using our extra dough/filling to make some delectable minis, or as Chef Della likes to call them "little guys."  This picture does not do the meringues soft golden glow justice.

A little cross section action for you.