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Prosecco Café’s Lemon Curd Meringue Tart

Prosecco Café’s Lemon Curd Meringue Tart

Photo by Kate Eagleton
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Light with a mousse-like texture, this dessert delivers smooth and refreshing flavors that are enhanced by the lemon zest and vanilla cookie base. 4580 PGA Boulevard, Palm Beach Gardens; 561.622.3222;

Pâte sablée


  • 8 oz. all-purpose flour
  • 1 ½ oz. powdered sugar
  • 4 3/8 oz. butter, cut into cubes
  • 1 egg yolk
  • Rind of 1 lemon


  1. Rub flour, sugar, and butter until it resembles coarse crumbs.
  2. Add egg yolk and lemon rind and mix into a smooth paste. Do not overmix.
  3. Refrigerate
  4. Roll out and cut into 3-inch disks. Bake at 350 degrees for 10 minutes, then let cool.

Lemon curd


  • 2 eggs
  • 2 egg yolks
  • 1/3 cup sugar
  • 2 teaspoons lemon rind
  • 1/3 cup lemon juice
  • 2 1/2 oz. butter, cut into cubes


  1. In a heavy saucepan on low heat, add eggs, egg yolks, and sugar, then whisk.
  2. Add lemon juice and lemon rind, continuing to whisk, then add butter.
  3. Continue over low heat for about 5 minutes until the mixture starts to thicken. Do not let it get too hot or it will curdle.
  4. Transfer to a bowl, cover, and cool.

Tart Assembly

Place disks on flat surface. Using a piping bag, pipe filling in dollops on disks. Chill while making meringue.



  • 3 egg whites
  • Pinch of cream of tartar
  • 1/4 cup sugar


  1. Whisk the egg whites while slowly adding the cream of tartar and sugar. Mixture should be light and fluffy.
  2. Using a piping bag, add to tarts immediately and place in hot oven to lightly brown the tops.
  3. Chill until time to serve.
  4. Garnish with a lime zest.

This recipe is from our Winter 2021-2022 issue. Read more here.