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“From Cooking Light December 2009.”

Ingredients Nutrition

  • 12 cup blanched almond
  • 3 tablespoons brown sugar
  • 36 vanilla wafers
  • 14 cup butter, melted
  • cooking spray
  • 10 ounces lemon curd (store bought or homemade)
  • 3 large egg whites
  • 18 teaspoon salt
  • 14 cup granulated sugar
  • 14 cup water


  1. Preheat oven to 400.
  2. Combine first 3 ingredients in a food processor; process until finely ground. With motor on, drizzle butter through food chute; process until blended. Press about 1/4 cup crumbs into the bottom and up sides of each of 8 (4 inch) tart pans or 1 9 inch tart pan coated with cooking spray. Bake at 400 for 10 minutes or until toasted. Cool.
  3. Preheat broiler.
  4. Spoon curd evenly into crusts. Place egg whites and salt in a large bowl; beat with a mixer at high speed until soft peaks form. Combine granulated sugar and 1/4 cup water in a saucepan; bring to a boil. Cook, without stirring, until a thermometer registers 250. Pour hot syrup in a thin stream over egg whites, beating until stiff peaks form. Spread egg white mixture over tarts. Broil 30 seconds or until lightly browned.

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