Lemon Meringue Tart
Indulge in the perfect balance of tangy citrus and airy sweetness with this stunning Lemon Meringue Tart. Featuring a buttery, flaky crust, a luscious lemon filling bursting with vibrant flavor from freshly squeezed juice and zest, and a crown of pillowy, golden-browned meringue, this dessert is a true showstopper. The combination of textures—from the crisp tart shell to the silky filling and cloud-like topping—makes it a treat for both the eyes and the palate. Perfect for celebrations or as a refreshing after-dinner sweet, this tart is easy to slice and serve when chilled, ensuring every bite is a delight. With keywords like "lemon tart," "meringue topping," and "homemade dessert," this recipe is your go-to for mastering an elegant classic.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 115 grams unsalted butter, chilled and cut into small cubes
- 50 grams powdered sugar
- 1 pinch salt
- 1 large egg yolk
- 2 tablespoons cold water
- 200 grams granulated sugar
- 25 grams cornstarch
- 180 milliliters water
- 125 milliliters lemon juice, freshly squeezed
- 2 teaspoons lemon zest
- 4 large egg yolks
- 50 grams unsalted butter
- 4 large egg whites
- 0.5 teaspoon cream of tartar
- 100 grams granulated sugar
Instructions
Preheat your oven to 175°C (350°F).
To make the tart crust, in a large mixing bowl, combine 200 grams of all-purpose flour, 50 grams of powdered sugar, and a pinch of salt.
Add 115 grams of chilled unsalted butter cubes. Rub the butter into the flour mixture using your fingertips until it resembles coarse breadcrumbs.
Add 1 large egg yolk and 2 tablespoons of cold water to the flour mixture. Mix until the dough comes together.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
Roll out the chilled dough on a lightly floured surface to fit into a 9-inch tart pan with a removable bottom.
Press the dough into the pan and trim the edges. Prick the base all over with a fork.
Line the crust with parchment paper, fill with baking weights or dried beans, and bake for 15 minutes.
Remove the weights and paper, and bake for an additional 10 minutes until lightly golden. Cool on a wire rack.
For the lemon filling, in a saucepan over medium heat, combine 200 grams of granulated sugar and 25 grams of cornstarch. Stir in 180 milliliters of water and 125 milliliters of lemon juice.
Add 2 teaspoons of lemon zest and stir constantly until the mixture thickens and comes to a boil. Remove from heat.
In a bowl, lightly beat 4 large egg yolks. Gradually whisk in a small amount of the hot lemon mixture to temper the eggs.
Pour the egg mixture back into the saucepan, and return to medium heat. Cook, stirring constantly, until thickened.
Remove from heat again and stir in 50 grams of unsalted butter. Pour the hot filling into the prepared tart crust.
To make the meringue, in a clean bowl, beat 4 large egg whites with 0.5 teaspoon of cream of tartar until soft peaks form.
Gradually add 100 grams of granulated sugar and continue to beat until stiff, glossy peaks form.
Spread the meringue over the hot lemon filling, making sure it touches the crust to prevent shrinking.
Swirl the meringue with a spatula to create peaks.
Bake the tart for 10-15 minutes, or until the meringue is golden brown.
Allow the tart to cool at room temperature, then refrigerate for at least 2 hours before serving.
Nutrition Facts
Calories |
3730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.9 g | 206% | |
| Saturated Fat | 92.4 g | 462% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1284 mg | 428% | |
| Sodium | 437 mg | 19% | |
| Total Carbohydrate | 542.6 g | 197% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 354.5 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 216 mg | 17% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 950 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
