Lemon Meringue Tart
This classic Lemon Meringue Tart combines the zingy vibrance of fresh lemons and a light, airy meringue, offering a perfect balance of flavors and a delightful dessert experience.
Ingredients
For the crust
- 1 1/2 cups all-purpose flour providing the foundational crispiness
- 1/4 cup powdered sugar adding a subtle sweetness
- 1/4 teaspoon salt enhancing the overall flavors
- 1/2 cup unsalted butter, chilled giving richness and tenderness
- 1 large egg yolk helping to bind the crust
- 2 tablespoons cold water ensuring the dough comes together perfectly
For the filling
- 1 cup granulated sugar sweetening the luscious filling
- 2 tablespoons cornstarch thickening the filling for a creamy texture
- 1/4 teaspoon salt again, enhancing flavors
- 1 1/2 cups water the base for the lemon filling
- 4 large egg yolks enriching the filling
- 3/4 cup fresh lemon juice delivering a bright and tangy kick
- 2 tablespoons lemon zest providing aromatic brightness
- 2 tablespoons unsalted butter adding creaminess to the filling
For the meringue
- 4 large egg whites the key to fluffy meringue
- 1/2 teaspoon cream of tartar stabilizing the egg whites
- 1 cup granulated sugar sweetening the meringue to perfection
- 1 teaspoon vanilla extract adding a warm depth of flavor
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a food processor, pulse together the flour, powdered sugar, and salt until mixed thoroughly.
- Add the chilled, cubed butter and pulse until the mixture resembles coarse crumbs.
- Incorporate the egg yolk and cold water, pulsing until a dough forms.
- Roll out the dough on a lightly floured surface until it’s big enough to fit a 9-inch tart pan.
- Prick the bottom with a fork, then bake for 12-15 minutes until golden.
- Allow the crust to cool completely.
Cooking the filling
- In a medium saucepan, whisk together the sugar, cornstarch, and salt.
- Gradually whisk in the water and place over medium heat, cooking until thickened and bubbling.
- Temper the egg yolks by gradually adding a bit of the hot mixture into them, then return it back to the saucepan.
- Stir in lemon juice, lemon zest, and butter until melted and combined.
- Pour the lemon filling into the cooled tart crust.
Prepare meringue
- In a clean bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
- Gradually add the granulated sugar, beating until stiff peaks develop.
- Gently fold in the vanilla extract.
- Spread the meringue over the lemon filling, sealing the edges.
- Bake at 350°F (175°C) for 10-12 minutes until light golden brown.
Serving
- Remove the tart from the oven and let it cool completely before slicing.
- Serve chilled with a dollop of whipped cream on the side.
Notes
Use freshly squeezed lemon juice and organic lemons for the best flavor. Ensure your bowl and beaters are grease-free before whipping egg whites to maximize volume. For a crispier crust, brush the base with a beaten egg white before baking.