With a few modern twists, classic meringue pie is elevated with sweet meyer lemons and topped with fluffy honey meringue and served in a buttery and flaky tart crust in this Meyer Lemon Honey Meringue Tart.
As most foodies do, one of my favorite things is to go out and explore new restaurants and innovative menus. I gain so much inspiration from restaurant chefs and their crazy combinations that they come up with and I almost always type quick notes into my cell phone to play with later on in my own kitchen. This does not end with the entree portion though. I think it is safe to say it is no secret that I have a major sweet tooth…teeth? Many sweet teeth.
Mentally I can not end a meal on a savory note. My tastebuds scream that they’re not satisfied yet and prod into my brain and tell it to find something sweet! I always try to reach for fruit instead but considering baking is one of my favorite things to do EVER, getting those little tastebuds to shut up is pretty easy. Late night cookie cravings? No problem, let me just whip up a batch of 4 cookies for Micah and I. The struggle is real.
I’ve said on multiple occasions that knowing how to cook and bake anything I want is both a blessing and a curse. Which brings me to the solution. The freezer! I read another food blogger’s post that mentioned how packed their freezer is with all of the baked goods that they could not eat or give away. Here I was harassing Micah to take everything to work with him and in Arizona I was bringing baked goods into work all the time. In the case of this Meyer Lemon Honey Meringue Tart I decided to freeze half of it immediately so that our sweet teeth did not fight our will power away.
And it freezes beautifully! I almost preferred it frozen because the Meyer Lemon Curd turns icy but not frozen and considering the velvety Honey Meringue doesn’t freeze it is the perfect contrast to the icy curd. Can we talk about that meringue for a second though?
Have you tried Italian Meringue? No need to worry if you haven’t because I’m about to introduce you to your new favorite pie and tart topper. I’m sure you have seen the type of meringue that is baked and the texture resembles foamy baked egg whites. That is French meringue. The egg whites are whipped to stiff peaks by slowly incorporating sugar. The meringue is raw at this point and if that’s not your thing it’s recommended to bake it on top of the dessert you are serving it on.
No thank you! I want creamy, fluffy, sticky, subtly sweet meringue whose essence embodies marshmallow fluff. Enter dreamy Italian Meringue! Sugar is heated into a thin syrup and streamed into beaten egg whites and continuously beaten until shiny, sticky, and tripled in volume. This my friends is essentially marshmallow fluff. Feel free to keep it in an airtight container and keep in the the refrigerator for up to 2 weeks. Freeze the meringue and it will last up to a month. It doesn’t freeze which makes it super easy to use in different recipes as you go.
The best part about this meringue? The honey substitute for sugar. The honey meringue adds the perfect balance of sweetness and slight floral taste to the meringue.
The Meyer Lemon Curd is classically made by using some old-fashioned elbow grease to beat egg yolks, meyer lemon juice, and sugar over boiling water until it is thick. After it is taken off the heat butter or coconut oil is beaten in little by little to create a velvety and glossy mixture.
The tastiness doesn’t stop there. Remember way back when I made this Easy and Flaky Pastry Crust recipe? That’s what we’re using as the base of this tart. Buttery, flaky, and crispy along the edges offer the perfect contrast the the creamy texture of the meyer lemon curd filling and the fluffy texture of the honey meringue.
Enjoy your Friday everyone!