Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Meyer-Lemon and Hazelnut Tart Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 8, 2019 Print Rate It Share Share Tweet Pin Email Photo: Robin Stein Prep Time: 50 mins Total Time: 3 hrs 50 mins Yield: 1 9-inch tart A gluten-free hazelnut crust is teamed with a no-bake lemon curd filling and a toasted meringue topping in this bright, tangy dessert. Ingredients Crust 1 ⅓ cups blanched hazelnuts, toasted ¼ cup confectioners' sugar 2 tablespoons cornstarch ½ teaspoon kosher salt 1 large egg white (yolk reserved for filling) 2 tablespoons unsalted butter, room temperature Filling ½ teaspoon powdered gelatin (from a 2-ounce envelope) ⅔ cup granulated sugar 1 tablespoon finely grated Meyer-lemon zest, plus ⅔ cup fresh juice (from 3 lemons) 8 large egg yolks (2 whites reserved for meringue) ¼ teaspoon kosher salt 1 stick plus 2 tablespoons unsalted butter, cut into ½-inch pieces Meringue 2 large egg whites ½ cup granulated sugar Pinch of cream of tartar Pinch of kosher salt ½ teaspoon pure vanilla extract Directions Crust:Preheat oven to 375 degrees. Pulse hazelnuts in a food processor until finely ground. Add confectioners' sugar, cornstarch, and salt; pulse to combine. Add egg white and butter and process until dough comes together. Transfer 2/3 cup dough to the bottom of a 9-inch fluted tart pan. With an offset spatula or the back of a spoon, spread and press in an even layer. Press remaining 1/3 cup dough firmly up sides of pan. Freeze until firm, about 15 minutes. Blind-bake crust: Remove from freezer and prick all over with the tines of a fork. Bake until golden brown and dry, 20 to 25 minutes (if browning too quickly, tent edges with foil). Transfer to a wire rack; let cool completely. The tart shell can be baked up to two days ahead; store at room temperature. Filling:Place 2 teaspoons cold water in a small bowl; sprinkle with gelatin. In a medium saucepan, whisk together granulated sugar, lemon zest and juice, yolks, and salt. Add butter, place pan over medium heat, and cook, whisking, until butter is melted. Continue to cook until mixture is thick enough to coat the back of a spoon and small bubbles form around edge of pan, 5 minutes more. Remove from heat and whisk in gelatin mixture. Strain through a fine sieve into a heatproof bowl, then pour into cooled crust. Refrigerate until filling has set, at least 2 hours. Meringue:Whisk together egg whites, granulated sugar, cream of tartar, and salt in the bowl of a stand mixer. Place over (but not in) a saucepan of simmering water. Cook, whisking frequently, until mixture is warm to the touch and no longer feels grainy when rubbed between two fingers. Transfer bowl to a stand mixer fitted with the whisk attachment; beat on high speed until stiff peaks form, about 5 minutes. Add vanilla and beat 1 minute more. Transfer meringue to a piping bag fitted with a large round tip (such as Ateco #808). Pipe large rounds around perimeter of tart. Brulee meringue with a kitchen torch, if desired. Serve. Variations You can swap out the meringue for lightly sweetened whipped cream. Rate it Print