This classic lemon meringue tart is a delightful combination of zesty lemon curd and light, airy meringue.
Whether you're celebrating a special occasion or just indulging on the weekend, this tart is sure to impress!
Ingredients
For the Tart Crust:
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup granulated sugar
- 1 large egg yolk
- 1-2 tablespoons cold water
For the Lemon Filling:
- ¾ cup freshly squeezed lemon juice (about 3-4 lemons)
- 1 tablespoon lemon zest
- ¾ cup granulated sugar
- 4 large eggs
- ½ cup unsalted butter, cubed
- ¼ cup heavy cream
For the Meringue:
- 3 large egg whites
- ¾ cup granulated sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract (optional)
Directions
Prepare the Tart Crust:
Preheat the Oven: Set your oven to 350°F (175°C) and get a 9-inch tart pan ready.
Combine the Dry Ingredients: In a large mixing bowl, blend together the flour and sugar.
Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to mix until the texture resembles coarse crumbs.
Incorporate the Egg Yolk: Add the egg yolk and mix gently. If the dough is too dry to come together, gradually add cold water, one tablespoon at a time, until the dough starts to hold together.
Shape the Crust: Press the dough evenly into the tart pan, making sure to cover the bottom and the sides. Use a fork to prick the bottom of the crust to prevent it from puffing up during baking.
Chill the Dough: Place the tart shell in the refrigerator and chill for about 30 minutes to firm up.
Blind Bake: Line the chilled crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then carefully remove the weights and parchment. Bake for an additional 10 minutes or until the crust is golden and firm.
Make the Lemon Filling:
Cook the Mixture: In a medium saucepan, whisk together lemon juice, zest, sugar, and eggs over medium heat. Stir continuously for 5-7 minutes until thickened.
Add Butter and Cream: Remove from heat and stir in cubed butter and heavy cream until smooth.
Fill the Crust: Pour the lemon filling into the baked tart crust and refrigerate for at least 2 hours until set.
Prepare the Meringue:
Whisk Egg Whites: In a clean, dry bowl, beat egg whites and cream of tartar with an electric mixer until soft peaks form.
Add Sugar Gradually: Add sugar gradually, 1 tablespoon at a time, beating on high until stiff, glossy peaks form. Mix in vanilla extract if desired.
Top the Tart: Spoon or pipe the meringue over the chilled lemon filling, covering the edges completely.
Toast the Meringue:
Torch or Broil: Use a kitchen torch to carefully brown the meringue, or place the tart under a preheated broiler for 1-2 minutes. Watch closely to prevent burning.
Cool and Serve: Let the tart cool for a few minutes before slicing and serving.
Dear Lykkers, this lemon meringue tart offers a sophisticated blend of tangy citrus and sweet meringue on a flaky crust. Serve it chilled for a refreshing and delightful dessert that will impress any guest!
