Lemon Curd Tart
To make a simple topping for this elegant dessert, add 2 tablespoons granulated sugar to the leftover egg whites and whip to stiff peaks to make a meringue. Garnishing the tart with mixed citrus segments adds a natural sweetness to balance the rich, tart lemon curd filling.Read Jamila Robinson's essay about this recipe, Romancing the Stove.
Curd can be made 1 day ahead and refrigerated in an airtight container.
For the tart shell, use F&W’s tangerine curd tart shell recipe.