Description
A delightful Lemon Meringue Tart with a crispy crust, luscious lemon filling, and a fluffy meringue topping, perfect for spring celebrations.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 3 tablespoons ice water
- 1 cup sugar (for filling)
- 1/4 cup cornstarch
- 1/4 teaspoon salt (for filling)
- 1 1/2 cups water
- 4 large eggs
- 3/4 cup lemon juice
- 2 tablespoons lemon zest
- 3 tablespoons unsalted butter (for filling)
- 4 large egg whites
- 1/4 teaspoon cream of tartar
Instructions
- Preheat the oven to 350°F (175°C).
- Combine flour, butter, sugar, and salt in a bowl to create a crumbly dough.
- Add the egg yolk and ice water, mixing gently until a smooth dough forms.
- Press the dough into a tart pan and bake for 20 minutes or until light golden brown.
- Let it cool completely on a wire rack.
- In a saucepan, whisk together sugar, cornstarch, and salt with water and cook over medium heat until thick.
- Beat the eggs in a separate bowl, temper them with the hot mixture, and add back to the saucepan.
- Stir in lemon juice, lemon zest, and butter, cooking for 2 more minutes.
- Pour the lemon filling into the cooled crust.
- Beat egg whites with cream of tartar until soft peaks form, then gradually add sugar to form stiff peaks.
- Spread the meringue over the lemon filling and create peaks.
- Bake at 375°F (190°C) for 10-12 minutes until golden. Let cool before serving.
Notes
For best results, use fresh lemon juice and allow the tart to cool completely before slicing. Store leftovers in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 49mg