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Ingredients
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Lemon Curd
Meringue
Method
Lemon Curd
Prepare lemons
Wash lemons. Finely zest all 4 lemons (avoid white pith). Juice lemons to yield about 2/3 to 3/4 cup (150–180 ml) juice; strain to remove seeds and pulp.
Combine and whisk
In a medium heatproof bowl, whisk together 1 cup granulated sugar, 3 whole eggs and 1 additional egg yolk until smooth and slightly pale. Whisk in the lemon zest and the strained lemon juice until fully combined.
Cook gently
Set the bowl over a saucepan of simmering water (double boiler), making sure the bowl bottom does not touch the water. Cook the mixture, stirring constantly with a heatproof spatula or whisk, until it thickens and registers 170–175°F (77–80°C) on an instant-read thermometer, about 8–12 minutes. The curd should coat the back of the spatula.
Finish with butter and salt
Remove from heat. Immediately whisk in 6 tablespoons unsalted butter, piece by piece, until fully incorporated and the curd is glossy. Stir in 1 teaspoon fine sea salt. Taste and adjust salt or lemon if desired.
Strain and cool
For an extra-smooth curd, strain through a fine-mesh sieve into a clean bowl. Cover the surface with plastic wrap to prevent a skin from forming and chill in the refrigerator for at least 1 hour (will thicken further).
Meringue
Bring egg whites to room temperature
If refrigerated, let the 4 egg whites sit at room temperature for 20–30 minutes; this helps them whip to greater volume.
Whip whites with cream of tartar
In a clean, dry bowl (preferably metal or glass) use a stand or hand mixer to whisk the egg whites and 1 teaspoon cream of tartar on medium speed until foamy and soft peaks begin to form.
Add sugar gradually
Increase speed to medium-high. Add 1 cup granulated sugar gradually, about 1 tablespoon at a time or in a slow steady stream, allowing sugar to dissolve between additions. Continue whipping until the meringue is glossy and holds stiff, firm peaks, about 4–6 minutes. Rub a small amount between fingers to ensure no sugar grit remains. Add a pinch of salt and 1 teaspoon vanilla extract in the last 30 seconds and whip to incorporate.
Assemble
Remove chilled lemon curd from fridge. If making a pie or individual desserts, fill prepared tart shell(s) or serving dishes with the lemon curd. Immediately spoon or pipe the meringue over the curd, ensuring it seals to the edges to prevent weeping.
Finish and brown
Option A (broiler): Preheat broiler to high and position rack 6–8 inches from heat. Place assembled dessert on a baking sheet and broil for 30–60 seconds, watching constantly, until meringue tips are golden brown. Option B (kitchen torch): Use a handheld kitchen torch to evenly brown the meringue peaks and surface, keeping torch moving to avoid burning. Option C (bake method): Bake in a preheated 350°F (175°C) oven for 5–8 minutes until lightly golden. Allow to cool for 10–15 minutes before serving.
Serve or store
Serve within 4–6 hours for best texture. If storing, keep refrigerated (covered) up to 24 hours; note meringue may weep slightly over time. Avoid airtight storage while still warm.