Nut-Free Lemon Meringue Tart
Elevate your dessert game with this Nut-Free Lemon Meringue Tart, a zesty twist on a timeless classic that's perfect for those with nut allergies. This recipe features a buttery homemade crust that bakes to golden perfection, filled with a luscious, tangy lemon curd made from fresh lemon juice and zest. Topped with a cloud-like meringue, whipped to glossy peaks, and lightly browned for a stunning finish, this show-stopping tart offers the perfect balance of sweet and citrusy. Crafted with simple, pantry-friendly ingredients and no nuts, it’s ideal for family gatherings, celebrations, or a refreshing treat on any occasion. Make this easy yet elegant dessert the centerpiece of your table and let its vibrant flavors and textures shine.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter
- 25 grams Granulated sugar
- 1 pinch Salt
- 1 large Egg yolk
- 2 tablespoons Cold water
- 30 grams Cornstarch
- 150 grams Caster sugar
- 120 milliliters Lemon juice
- 2 teaspoons Lemon zest
- 250 milliliters Water
- 3 large Egg yolks
- 50 grams Unsalted butter
- 4 large Egg whites
- 200 grams Caster sugar
- 0.5 teaspoon Cream of tartar
Instructions
To prepare the crust, combine the flour, 25 grams of granulated sugar, and a pinch of salt in a bowl. Cut in the 100 grams of unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add in the 1 large egg yolk and 2 tablespoons of cold water, then mix until the dough just comes together. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
Preheat the oven to 180°C (350°F). Roll out the dough on a lightly floured surface and fit into a 9-inch tart pan. Trim the edges and prick the base with a fork.
Line the pastry with baking paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and paper. Bake for another 5 minutes until the crust is golden.
For the filling, mix the cornstarch and 150 grams of caster sugar in a saucepan. Gradually stir in 250 milliliters of water and 120 milliliters of lemon juice.
Bring the mixture to a boil, stirring constantly until it thickens. Reduce the heat and cook for 2 more minutes before removing from the heat.
Whisk in the 3 egg yolks, one at a time, followed by the 50 grams of unsalted butter and lemon zest. Pour the hot filling into the baked crust.
For the meringue, whisk 4 egg whites and 0.5 teaspoon of cream of tartar in a clean, dry bowl until soft peaks form. Gradually add the remaining 200 grams of caster sugar, beating until the meringue is thick and glossy.
Spread or pipe the meringue over the lemon filling, making sure it touches the edges of the pastry to seal. Create peaks with the back of a spoon.
Bake the tart in the preheated oven for 10-12 minutes or until the meringue is golden brown. Allow the tart to cool at room temperature, then refrigerate for at least 1 hour before serving.
Nutrition Facts
Calories |
3708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.9 g | 191% | |
| Saturated Fat | 81.8 g | 409% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1070 mg | 357% | |
| Sodium | 429 mg | 19% | |
| Total Carbohydrate | 571.1 g | 208% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 380.3 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 197 mg | 15% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 927 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.
