Meyer Lemon Curd Tart

Ingredients

• 2 tablespoons brown sugar 
• 2 tablespoons butter 
• 3 tablespoons butter melted
• 2.5 teaspoons cornstarch 
• 3 large egg whites 
• 3 large egg yolk 
• 0.3 cup granulated sugar 
• 0.5 cup granulated sugar 
• 0.5 teaspoon lemon zest grated
• 0.3 cup macadamia nuts 
• 0.5 cup meyer lemon juice fresh ( 5 lemons)
• 0.1 teaspoon salt 
• 1 Dash salt 
• 0.3 cup coconut sweetened flaked
• 36  vanilla wafers 
• 0.3 cup water 

Equipment

• food processor
• bowl
• sauce pan
• oven
• whisk
• wire rack
• blender
• plastic wrap
• kitchen thermometer
• broiler
• tart form

Directions

1. Preheat oven to 40
2. To prepare crust, combine the first 5 ingredients in a food processor; process until finely ground. With processor on, drizzle 3 tablespoons melted butter through food chute, and process until blended. Press crumb mixture into the bottom and up sides of a 9-inch metal tart pan.
3. Bake at 400 for 10 minutes or until toasted. Cool on a wire rack.
4. To prepare filling, combine 1/2 cup granulated sugar, cornstarch, and dash of salt in a medium heavy saucepan, stirring with a whisk. Stir in lemon juice and egg yolks; bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat, and simmer for 1 minute or until slightly thick, stirring constantly.
5. Remove from heat; add 2 tablespoons butter and rind, stirring gently until butter melts. Spoon the mixture into a medium bowl; cool slightly.
6. Place plastic wrap directly over surface of lemon curd, and chill at least 4 hours or overnight (mixture will thicken as it cools).
7. Preheat broiler.
8. Spoon curd evenly into prepared crust.
9. Place 3 egg whites and 1/8 teaspoon salt in a large bowl, and beat with a mixer at high speed until soft peaks form.
10. Combine 1/4 cup granulated sugar and 1/4 cup water in a saucepan; bring to a boil. Cook, without stirring, until a thermometer registers 23
11. Pour hot syrup in a thin stream over egg whites, beating until stiff peaks form.
12. Spread meringue over tart. Broil 30 seconds or until lightly browned.