A Home Cook's 'Oops!' Lemon Dream

Instructions

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   1. **Prepare the Shortbread Crumble:** Preheat oven to 350°F (175°C). In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy. Gradually add the flour and salt, mixing until a dough forms. Press the dough onto a parchment-lined baking sheet in an even layer. Bake for 20-25 minutes, or until lightly golden brown. Let cool completely, then break into irregular crumbles. Set aside.

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   2. **Make the Lemon Curd:** In a heatproof bowl, whisk together the egg yolks, whole eggs, granulated sugar, lemon juice, lemon zest, and pinch of salt. Set the bowl over a saucepan of simmering water (make sure the bottom of the bowl does not touch the water). Whisk constantly for 8-10 minutes, until the mixture thickens enough to coat the back of a spoon (about 170°F/77°C).

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   3. Remove the bowl from heat. Immediately whisk in the chilled butter, one cube at a time, until fully incorporated and smooth. Strain the curd through a fine-mesh sieve into a clean bowl to remove any zest or cooked egg bits. Cover the surface directly with plastic wrap to prevent a skin from forming, and chill in the refrigerator for at least 2-3 hours, or until firm.

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   4. **Make the Meringue Kisses:** Preheat oven to 200°F (95°C). Line a baking sheet with parchment paper. In a clean, grease-free bowl, beat egg whites with cream of tartar (if using) and salt using an electric mixer on medium speed until soft peaks form. Gradually add the granulated sugar, 1 tablespoon at a time, increasing speed to high. Beat until stiff, glossy peaks form and the sugar is dissolved (rub a little between your fingers – it should feel smooth).

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   5. Either pipe small dollops or simply drop irregular spoonfuls of meringue onto the prepared baking sheet. Bake for 1 hour 30 minutes to 2 hours, or until the meringues are crisp and easily lift from the parchment. Turn off the oven and let them cool completely inside the oven for another hour or two to prevent cracking. Once cool, gently break some into smaller pieces for assembly.

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   6. **Prepare the Vanilla Whipped Cream:** In a chilled bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on high speed until soft peaks form. Do not overbeat.

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   7. **Assemble the 'Oops!' Tart:** On individual serving plates, artfully arrange spoonfuls of the chilled lemon curd. Scatter the shortbread crumble and meringue pieces around the curd. Add dollops of vanilla whipped cream. Finish with a sprinkle of fresh lemon zest or a very thin lemon slice. The goal is an intentional, 'dropped' appearance with various textures and colors. Serve immediately.