Hazelnut Lemon Tart

Culinary’s Hazelnut Lemon Meringue Tart
Ingredients  :

• ½ cup hazelnuts, toasted, peeled and finely ground
• ¾ cup whole wheat flour
• 2 tablespoons dark brown sugar
• ¼ cup extra virgin olive oil
• 1 pinch salt
• 2 tablespoons cold water
• 1 cup sugar
• ¼ cup corn starch
• ¾ cup fresh squeezed lemon juice
• ½ cup cold water
• 4 eggs, separated
• ½ teaspoon cream of tartar
• 1 teaspoon vanilla
• 2 tablespoons sugar

For the crust, combine the ground hazelnuts, flour, brown sugar, olive oil, salt and water. Press into a deep 8 inch tart plan. Bake tart crust in a 425°F oven until golden, about 15 minutes. Remove crust and cool.

For the lemon filling, over medium heat, combine sugar, corn starch, lemon juice and water. Whisk in yolks, 1 at a time. Continue whisking until lemon mixture comes to boil. Pour thickened lemon mixture into the cooled tart crust.

For meringue topping, beat egg white with cream of tartar and vanilla until soft peaks form. Slowly add sugar and continue beating until shiny, stiff peaks form. Cover lemon mixture with meringue topping. Bake tart crust in a 325°F until golden brown, about 20 minutes.