Lemon tarts with limoncello blackberries recipe | Schwartz

Ingredients

• Tart Crust:
• 250 g (9 oz) flour
• 100 g (4 oz) granulated sugar
• 1 tbsp fresh lemon thyme leaves
• 1 tsp grated Meyer lemon peel
• 175 g (6 oz) cold butter, cut into pieces
• 1 egg yolk
• 2 tbsp cold Limoncello liqueur
• Meyer Lemon Curd:
• 9 egg yolks
• 150 ml (¼ pint) fresh Meyer lemon juice
• 50 ml (2 fl oz) Limoncello liqueur
• 200 g (7 oz) caster sugar
• Limoncello Blackberries:
• 275 g (10 oz) blackberries
• 2 tbsp caster sugar
• 2 tbsp Limoncello liqueur
• 1 tsp Thyme
• 1 Meyer lemon peel, grated
• Lemon Meringue Kisses:
• 3 egg whites
• 50 g (2 oz) granulated sugar
• ½ tsp cream of tartar
• ¼ tsp Limoncello liqueur