Do I need a kitchen torch?

A kitchen torch gives you the most control and is the best tool for this job. If you don't have one, you can use your oven broiler. Place the tarts on the top rack and watch them closely, as the meringue can go from golden to burned in seconds. The broiler also heats the filling, which can soften it, so get them back into the refrigerator as quickly as possible afterward.

Can I use Swiss or French meringue instead of Italian?

You can, but both are less stable than Italian meringue and more prone to weeping and shrinking, especially if the tarts sit in the refrigerator for any length of time. Swiss meringue is the better of the two alternatives; it holds up reasonably well if you plan to serve the tarts within an hour or two of torching. French meringue is not recommended for this recipe, as it needs to be baked before eating, which could ruin the lemon curd.

Desserts

If you have a sweet tooth, you’re in good company. We bake often enough that a few desserts are a must in our house. Sometimes that means something quick like Blueberry Turnovers with Puff Pastry or Mini Puff Pastry Apple Pies. Other days we lean into richer treats that taste like they came from a fancy bakery like the Dark Chocolate Raspberry Tart or Crème Brûlée Cheesecake.

We live by the motto Life is short; eat dessert first. So indulge yourself with some of our favorite dessert recipes that will satisfy anyone’s sweet tooth.