Lemon Meringue Tart
A delightful dessert combining the tartness of fresh lemons with a fluffy meringue topping, nested in a buttery crust.
Ingredients
For the Tart Crust
- 1.5 cups all-purpose flour Forms the basis of the crisp tart crust.
- 0.25 cups powdered sugar Adds a touch of sweetness to the crust.
- 0.5 teaspoons salt Enhances the flavors overall.
- 0.5 cups unsalted butter, cold and cubed Creates a rich, buttery texture.
- 1 large egg yolk Acts as a binder for the crust.
- 2-3 tablespoons cold water Helps to bring the dough together.
For the Lemon Filling
- 1 cup granulated sugar Sweetens the lemon filling.
- 2 tablespoons cornstarch Thickens the filling perfectly.
- 0.25 teaspoons salt Balances the sweetness.
- 1.5 cups water Forms the base for the custard-like filling.
- 4 large egg yolks, lightly beaten Adds richness to the filling.
- 0.75 cups fresh lemon juice Infuses the tart with zesty brightness.
- 2 tablespoons lemon zest Provides an aromatic punch.
- 2 tablespoons unsalted butter Adds creaminess to the filling.
For the Meringue Topping
- 4 large egg whites Creates the airy texture for the meringue.
- 0.5 teaspoons cream of tartar Stabilizes the meringue.
- 1 cup granulated sugar Sweetens the meringue to perfection.
- 1 teaspoon vanilla extract Enhances the flavor of the meringue.
Instructions
Preparation of Tart Crust
- Preheat the oven to 375°F (190°C).
- In a food processor, pulse together flour, powdered sugar, and salt until well combined.
- Add the cold, cubed unsalted butter and pulse until mixture resembles coarse crumbs.
- Add the egg yolk and cold water, pulsing until the dough begins to come together.
- On a lightly floured surface, roll out the dough to fit a 9-inch tart pan. Press it into the pan and trim any excess.
- Prick the bottom of the dough with a fork to prevent bubbling. Bake for 12-15 minutes, or until lightly golden. Remove from the oven and set aside to cool.
Preparation of Lemon Filling
- In a medium saucepan, whisk together granulated sugar, cornstarch, and salt.
- Slowly add water, whisking to dissolve the dry ingredients.
- Cook over medium heat, whisking constantly until the mixture thickens and begins to boil.
- Once boiling, take a small amount of the hot mixture and add it to the beaten egg yolks. Whisk to temper the eggs.
- Gradually whisk the egg yolk mixture back into the saucepan. Continue cooking for 1-2 more minutes until thickened.
- Remove from heat and stir in lemon juice, lemon zest, and unsalted butter until fully combined.
- Pour the lemon filling into the baked tart crust, smoothing the top for an even finish.
Preparation of Meringue Topping
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add granulated sugar, 1 tablespoon at a time, until stiff peaks form.
- Add vanilla extract and beat to combine.
- Spread the meringue over the lemon filling, ensuring to seal the edges.
- Bake the tart at 350°F (175°C) for 10-12 minutes, or until the meringue is golden brown.
- Let the tart cool completely before slicing and serving.
Notes
For best results with the meringue, ensure your bowl and beaters are clean and grease-free. Allow the tart to cool for a few hours after baking for better slicing.