Lemon Meringue Tart
A delightful dessert featuring a crispy tart shell, creamy lemon filling, and fluffy meringue topping, perfect for any occasion.
Ingredients
For the Tart Crust
- 1.5 cups 1 1/2 cups all-purpose flour Provides structure and crispy texture.
- 0.25 cups 1/4 cup powdered sugar Adds sweetness without compromising flakiness.
- 0.5 teaspoon 1/2 teaspoon salt Enhances flavors.
- 0.5 cups 1/2 cup unsalted butter, cold and cubed Provides richness.
- 1 large 1 large egg yolk Acts as a binder.
- 2-3 tablespoons 2-3 tablespoons cold water Helps bring the dough together.
For the Lemon Filling
- 1 cup 1 cup granulated sugar Adds sweetness to the filling.
- 2 tablespoons 2 tablespoons cornstarch Thickens the filling.
- 0.25 teaspoon 1/4 teaspoon salt Enhances tanginess.
- 1.5 cups 1 1/2 cups water Supplies moisture.
- 4 large 4 large egg yolks, lightly beaten Adds richness.
- 0.75 cups 3/4 cup fresh lemon juice Provides the sharp citrus taste.
- 2 tablespoons 2 tablespoons lemon zest Intensifies lemon flavor.
- 2 tablespoons 2 tablespoons unsalted butter Adds silky finish.
For the Meringue Topping
- 4 large 4 large egg whites Essential for meringue.
- 0.5 teaspoon 1/2 teaspoon cream of tartar Stabilizes egg whites.
- 1 cup 1 cup granulated sugar (for meringue) Sweetens the meringue.
- 1 teaspoon 1 teaspoon vanilla extract Adds depth to flavor.
Instructions
Preparation of Tart Crust
- Preheat your oven to 375°F (190°C).
- In a food processor, combine flour, powdered sugar, and salt. Pulse until mixed.
- Add cold butter and pulse until the mixture resembles coarse crumbs.
- Incorporate the egg yolk and 2 tablespoons of cold water, pulsing until the dough begins to form. Add extra water if needed.
- Roll out the dough to fit a 9-inch tart pan, then press into the pan and trim excess.
- Prick the bottom with a fork. Bake for 12-15 minutes until lightly golden. Let cool.
Preparation of Lemon Filling
- In a saucepan, combine sugar, cornstarch, and salt, whisking together.
- Gradually stir in the water and whisk until dissolved.
- Place over medium heat, whisking until thick and boiling.
- Tempering the egg yolks: pour a small amount of hot mixture into the egg yolks, whisking quickly, then gradually whisk back into the saucepan.
- Continue cooking for 1-2 minutes, then remove from heat.
- Add lemon juice, zest, and butter, stirring until smooth.
- Pour filling into the cooled tart shell and smooth the top.
Preparation of Meringue Topping
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar, beating until stiff peaks form and glossy.
- Mix in vanilla extract until combined.
- Spread meringue over lemon filling, sealing the edges.
- Bake at 350°F (175°C) for 10-12 minutes until the meringue is golden.
- Allow to cool completely before slicing.
Notes
For more lemon flavor, add an extra tablespoon of zest. Ensure mixing tools are clean for egg whites.