Lemon Meringue Tart
A delightful dessert featuring a flaky crust, zesty lemon filling, and fluffy meringue topping, perfect for any special occasion.
Ingredients
For the Tart Crust
- 1 cup all-purpose flour Forms the base for the tart crust.
- 1/2 cup unsalted butter Provides richness and a tender crumb to the crust.
- 1/4 cup powdered sugar Sweetens the crust while keeping it delicate.
- 1/4 teaspoon salt Enhances flavors.
- 1 large egg yolk Adds richness and binds crust ingredients.
- 2-3 tablespoons ice water Helps create flakiness in the crust.
For the Lemon Filling
- 1 cup granulated sugar Sweetens both the filling and the meringue.
- 1/4 cup cornstarch Thickens the lemon filling.
- 1/4 teaspoon salt Enhances flavors.
- 1 cup water Base for cooking the filling.
- 1/2 cup lemon juice Provides the vibrant tangy flavor.
- 1 tablespoon lemon zest Adds an aromatic boost.
- 2 tablespoons unsalted butter Adds finishing richness.
For the Meringue
- 4 large egg whites Creates the airy structure of the meringue.
- 1/4 teaspoon cream of tartar Stabilizes the egg whites.
- 1/2 cup granulated sugar Incorporated to sweeten the meringue.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine flour, chilled butter, powdered sugar, and salt until crumbly.
- Add egg yolk and ice water; mix until dough forms, then press into a tart pan.
- Bake the crust for about 20 minutes, or until golden; allow to cool completely.
Making the Filling
- In a saucepan, whisk together sugar, cornstarch, and salt.
- Slowly pour in water while whisking; cook over medium heat until thickened.
- Remove from heat; temper egg yolks by adding hot mixture slowly to beaten yolks, then return to saucepan.
- Stir in lemon juice, lemon zest, and butter until smooth.
- Pour the lemon filling into the cooled tart crust.
Making the Meringue
- In a large bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add granulated sugar, continuing to beat until stiff peaks form.
- Spread meringue over lemon filling, sealing against the crust.
- Return the tart to the oven for 10-12 minutes or until meringue is golden brown.
- Let cool at room temperature before slicing and serving.
Notes
Start with cold ingredients for the crust for flakiness. Use fresh lemons for the best flavor. Avoid opening the oven while the meringue bakes to prevent collapse.