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.

Spring Recipes

Hello Spring and a bounty of fresh, vibrant ingredients just begging to be turned into delicious dishes. When the weather warms up, we start craving lighter meals and brighter flavors. We make fresh dressings like Lime Cilantro Avocado Dressing and Homemade Caesar Dressing to keep salads interesting, and Tzatziki Sauce finds its way onto everything from grilled meats to vegetables.

Tacos are also in heavy rotation during spring. We’ll make Shrimp Tacos with Mango Salsa, Carne Asada Street Tacos, or Red Chile Chicken Street Tacos depending on what we’re in the mood for.

Once grilling season kicks off, the Carne Asada gets plenty of use and gets repurposed into Carne Asada Nachos, Carne Asada Bowls, and Carne Asada Quesadillas throughout the week.

When we want something quick but satisfying, you can find Teriyaki Salmon Bowls, Hawaiian Style Ahi Tuna Poke Bowls, or Kale Caesar Salad with Salmon on the dinner menu.

These recipes keep things fresh and flavorful without spending all day in the kitchen.