Recipe: Lemon Meringue Tarts with Canned Lemon Curd

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OK, this one’s not a pie.  But when Mary Tregellas, author of Homemade Preserves and Jams: Over 90 Recipes for Luscious Jams, Tangy Marmalades, Crunchy Chutneys, and More, made the classic lemon meringue pie into a tart and canned her own lemon curd, we thought we’d share anyway. This can easily be turned into a Lemon Meringue Pie with the same delicious preserved filling.

Revisit host Evan’s very strong feelings on why a tart is not a pie, and read below for Tregellas’ recipe for Lemon Meringue Tarts with Canned Lemon Curd, as well as her instructions for how to do that canning. (She would like to know that you are not making lemon-flavored scrambled eggs.)

And, click here to enter YOUR delicious pie (or pies) in the 4th Annual Good Food Pie Contest on Saturday, September 8th at LACMA.

What other kinds of preserves can readers use in tarts and pies?

All kinds! Jam tarts are a great way to use up those half-empty jars of preserves hiding in the back of the fridge, red currant jelly or apricot jam make wonderful glazes for fresh fruit tarts, and I often dot spoonfuls of jam into a fruit pie or crumble for a little extra flavour.   Don’t just think sweet – preserves such as chutneys can be used to add a bit of interest to savoury quiches and pasties.  One of my favourite simple recipes is to spread homemade pesto on a sheet of puff pastry, top with juicy sliced tomatoes and thick rounds of mozzarella and bake.

How does using a preserve, as opposed to fresh/frozen/etc fruit, change the taste and texture of the dessert?

Preserves have a more intense flavour, and since the fruit has already been cooked up with sugar the consistency is usually thicker and more syrupy.   On cold winter days nothing beats a sponge pudding with a hidden layer of jam – comfort food at its best.  In summer I’m more likely to use a combination of fresh and preserved fruit, such as adding fresh berries to a dessert made with preserved ones.

Tragellas’ instructions for canning lemon curd are at the bottom of the recipe.