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Lemon Meringue Tart

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A delightful dessert featuring a zesty lemon filling topped with a fluffy meringue.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/4 cup powdered sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 large egg yolk
  • 2–3 tablespoons cold water
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 4 large egg yolks, lightly beaten
  • 3/4 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 2 tablespoons unsalted butter
  • 4 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Pulse together the flour, powdered sugar, and salt in a food processor until well combined.
  3. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
  4. Mix in the egg yolk and 2 tablespoons of cold water, pulsing until the dough begins to come together. Add another tablespoon of cold water if needed.
  5. Roll out the dough on a floured surface to fit a 9-inch tart pan, pressing the dough into the pan and trimming any excess.
  6. Prick the bottom of the dough with a fork, then bake for 12-15 minutes until lightly golden.
  7. Remove from the oven and let it cool.
  8. Whisk together sugar, cornstarch, and salt in a saucepan for the lemon filling.
  9. Slowly add water while whisking continuously until well dissolved.
  10. Cook over medium heat while whisking until thickened and boiling.
  11. Add a small amount of hot mixture to tempered egg yolks, then whisk this back into the saucepan.
  12. Cook for 1-2 minutes, then remove from heat and stir in lemon juice, zest, and butter.
  13. Pour the lemon filling into the tart crust.
  14. Beat the egg whites and cream of tartar until soft peaks form for the meringue.
  15. Add the sugar gradually, beating until stiff peaks form, then fold in the vanilla extract.
  16. Spread the meringue over the lemon filling, sealing the edges.
  17. Bake at 350°F (175°C) for 10-12 minutes until golden brown.
  18. Let the tart cool completely before serving.

Notes

Chill the tart for an hour before serving for the best flavor. If meringue seems daunting, feel free to use whipped cream as a topping.

Nutrition

Find it online: https://yummyfirst.com/lemon-meringue-tart/