# @uncomplicatedchef on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DJKqkXtyc_J
- **Gondola URL:** https://gondola.cc/posts/30118363-uncomplicatedchef-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/b6f2276efa.jpg
- **Posted:** 2025-05-02T21:42:38.000+00:00
- **Account Owner:** Albana/Food Blogger (@uncomplicatedchef) — https://gondola.cc/uncomplicatedchef

## Caption

This is the most classic way to use whipped lemon curd, and honestly, it’s a winner. Buttery graham crust, creamy lemon filling, and a big ol’ pile of fluffy meringue on top. Happy Friday!

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes (plus chilling)
Servings: 8

Tart Pan: 10-inch

Ingredients

For the Crust
	•	16–18 graham crackers
	•	3 tbsp sugar
	•	10 tbsp melted butter

For the Lemon Filling
	•	1 cup fresh lemon juice
	•	Zest of 1 lemon
	•	3 egg yolks + 3 whole eggs (reserve whites for meringue)
	•	3/4 cup sugar
	•	10 tbsp unsalted butter, cubed

For the Swiss Meringue
	•	3 egg whites
	•	1/2 cup sugar

Instructions

Preheat oven to 350°F 
Crush graham crackers into fine crumbs.
Mix crumbs with sugar and melted butter until well combined. Press firmly into a 10-inch tart pan, covering the base and sides. Bake for 8–10 minutes or until lightly golden. Let cool.
In a bowl, rub together the sugar and lemon zest until fragrant and golden. Whisk in the egg yolks, whole eggs, and lemon juice. Pour mixture into a saucepan and cook over medium heat, stirring constantly until the curd thickens (about 8–10 minutes). Remove from heat and strain through a fine mesh sieve. Let cool for 5 minutes, then add the cubed butter. Use an immersion blender or regular blender to whip until smooth and glossy.
Immediately pour the lemon filling into the cooled crust and spread evenly.
Chill in the fridge for at least 2 hours, or until set.
In a heatproof bowl, combine egg whites and sugar. Set the bowl over a saucepan of simmering water (double boiler style), whisking constantly until the sugar is fully dissolved and the mixture is warm to the touch (about 160°F )
Remove from heat and beat with an electric mixer on high until stiff, glossy peaks form. 
Spoon or pipe the Swiss meringue over the chilled lemon filling. Use a kitchen torch to lightly brown the meringue peaks, or place under the broiler for 1–2 minutes, watching closely.
Enjoy!

#lemontart #lemony #dessert #sweets #fromscratch #postoftheday #reeloftheday

## Stats

- **Views:** 0
- **Likes:** 468
- **Shares:** 0
- **Comments:** 104

## Tags

sweets, lemony, dessert, reeloftheday, postoftheday, fromscratch, lemontart

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