Lemon Meringue Tart
A delightful dessert combining zesty lemon filling with airy meringue, all nestled in a buttery tart crust.
Ingredients
For the tart crust
- 1.5 cups creamy all-purpose flour
- 0.25 cups powdered sugar ethereally fine
- 0.5 teaspoon salt subtle
- 0.5 cups unsalted butter, cold and cubed for that melt-in-your-mouth goodness
- 1 large egg yolk bringing richness to the crust
- 2-3 tablespoons cold water just enough to bind the dough
For the lemon filling
- 1 cup granulated sugar for the tart's sweetness
- 2 tablespoons cornstarch giving the filling a perfect silken texture
- 0.25 teaspoon salt enhancing overall flavor
- 1.5 cups water refreshing
- 4 large egg yolks, lightly beaten to create the creamy filling
- 0.75 cups fresh lemon juice packed with zesty flavor
- 2 tablespoons lemon zest amplifying the tartness
- 2 tablespoons unsalted butter enriching the filling further
For the meringue topping
- 4 large egg whites whipped into a fluffy meringue
- 0.5 teaspoon cream of tartar stabilizing the egg whites
- 1 cup granulated sugar sweetening the meringue
- 1 teaspoon vanilla extract adding depth to the flavor
Instructions
For the tart crust
- Preheat your oven to 375°F (190°C).
- In a food processor, combine the flour, powdered sugar, and salt. Pulse until it resembles coarse crumbs.
- Add the cold, cubed butter and pulse until the dough forms small, crumbly bits.
- Add the egg yolk and 2 tablespoons of cold water, pulsing until the dough just comes together. If still crumbly, add another tablespoon of water.
- Roll out the dough on a floured surface to fit a 9-inch tart pan. Press it gently into the pan, trimming excess at the edges.
- Prick the bottom with a fork to prevent bubbling. Bake for 12-15 minutes or until lightly golden. Let cool completely.
For the lemon filling
- In a medium saucepan, whisk together the sugar, cornstarch, and salt before slowly adding the water.
- Cook over medium heat, whisking continuously until thickened and gently boiling.
- Take a small amount of hot mixture and add it to the beaten egg yolks to temper. Gradually whisk back into the saucepan, cooking for additional 1-2 minutes.
- Remove from heat and stir in lemon juice, lemon zest, and butter until smooth.
- Pour the filling into the pre-baked crust, smoothing the top with a spatula.
For the meringue topping
- In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
- Gradually add sugar, one tablespoon at a time, until stiff peaks form. Add vanilla extract and beat briefly.
- Spread meringue over the lemon filling, sealing the edges to prevent shrinking.
- Bake at 350°F (175°C) for 10-12 minutes until golden-brown. Let cool completely before slicing.
Notes
For a perfectly flaky crust, handle dough gently; avoid overworking it. Ensure the mixing bowl for meringue is clean and dry. For added decoration, use a kitchen torch to toast the meringue.