And if you use the Nancy Silverton trick of adding sour cream or crème fraîche to your whipped cream, it not only makes it more delicious and complex, it stabilizes the whipped cream so you can dollop it from the fridge when you’re ready, even a day or two later. You might as well make the lemon curd while you’re at it, since it keeps fantastically and tastes best cooled.
You’re better off, schedule-wise, making the meringues as they need a long baking and cooling time. I’m not usually big on these kinds of assembled desserts I do not have the space or patience for plating, but these actually work wonderfully for planning ahead, which is the only way to stay sane when you’re feeding a lot of people at once.
#Lemon curd tart with italian meringue full#
I started making these for Passover a few years ago and despite the fact that it was a room full of chocoholics, everyone, at least briefly, forgot chocolate existed. crisp all the way through - are the way I combine these flavors for guests. These meringues - which are, in fact, baby pavlovas, in that they should be crisp outside and plush inside vs. It was while working on this recipe that I got my go-to lemon curd down to a simple formula that never fails, and also came to appreciate the culinary harmony of a dessert that doesn’t leave us with leftover stray egg whites or yolks. These three flavors together are the basis of so many desserts, including a chaotic one I call a Lemon Meringue Pie Smash in my second cookbook. The only thing better than lemon curd is lemon curd against a pillowy meringue and a plume of softly whipped cream. You, in turn, might choose not to trust anyone who makes bold, sweeping, and questionably necessary proclamations, but if I were to pick a completely superfluous soapbox to stand on, it’s currently this. I don’t trust anyone who doesn’t like lemon curd.
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