• prep: 50 min
• cook: 0 hr
• total: 50 min

servings:

A gluten-free hazelnut crust is teamed with a no-bake lemon curd filling and a toasted meringue topping in this bright, tangy dessert.

• 1 1/3 cups blanched hazelnuts, toasted
• 1/4 cup confectioners' sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon kosher salt
• 1 large egg white (yolk reserved for filling)
• 2 tablespoons unsalted butter, room temperature
• 1/2 teaspoon powdered gelatin (from a 2-ounce envelope)
• 2/3 cup granulated sugar
• 1 tablespoon finely grated Meyer-lemon zest, plus 2/3 cup fresh juice (from 3 lemons)
• 8 large egg yolks (2 whites reserved for meringue)
• 1/4 teaspoon kosher salt
• 1 stick plus 2 tablespoons unsalted butter, cut into 1/2-inch pieces
• 2 large egg whites
• 1/2 cup granulated sugar
• Pinch of cream of tartar
• Pinch of kosher salt
• 1/2 teaspoon pure vanilla extract

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