Soy-Free Lemon Meringue Tart
Indulge in the tangy-sweet delight of this Soy-Free Lemon Meringue Tart, a classic dessert reimagined for those seeking soy-free indulgence. Featuring a buttery, homemade shortcrust pastry, this tart sets the stage for a luscious lemon curd filling made with fresh lemon juice and zest, delivering a burst of citrus flavor that’s perfectly balanced by its creamy texture. Crowned with a cloud-like meringue topping, whipped to glossy perfection, this dessert achieves an irresistible harmony of flavors and textures. With straightforward steps for creating both the crust and the meringue topping, this tart is not only a showstopper but also a joy to prepare. Perfect for gatherings or celebratory occasions, this soy-free twist on the traditional lemon meringue tart is sure to impress your guests and treat your taste buds.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter, chilled and cubed
- 50 grams Granulated sugar
- 1 Large egg yolk
- 2 tablespoons Cold water
- 30 grams Cornstarch
- 120 milliliters Fresh lemon juice
- 2 tablespoons Lemon zest
- 4 Egg yolks
- 240 milliliters Water
- 50 grams Unsalted butter
- 200 grams Granulated sugar
- 4 Egg whites
- 50 grams Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Preheat the oven to 180°C (350°F).
In a mixing bowl, combine the flour and granulated sugar for the crust. Add the chilled butter cubes and rub them into the flour mixture with your fingertips until it resembles coarse crumbs.
Add the egg yolk and cold water, mixing gently with your hands until the dough comes together. Form into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Trim the edges and prick the bottom with a fork.
Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes, remove the weights and parchment, and bake for another 10 minutes until lightly golden. Let it cool.
For the lemon filling, whisk together cornstarch and granulated sugar in a medium saucepan. Gradually whisk in water, lemon juice, and lemon zest over medium heat until smooth.
Add the egg yolks to the saucepan, whisking constantly until the mixture thickens and starts to bubble. Remove from heat and stir in the butter until melted and smooth.
Pour the lemon filling into the cooled crust, smoothing the top with a spatula.
For the meringue, beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add powdered sugar, continuing to beat until stiff, glossy peaks form. Beat in vanilla extract.
Spread the meringue over the lemon filling, ensuring it reaches the edges of the crust to seal the filling.
Bake the tart in the preheated oven for 10-12 minutes, or until the meringue is lightly browned.
Allow the tart to cool at room temperature, then refrigerate for at least 1 hour before serving.
Nutrition Facts
Calories |
3466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.8 g | 191% | |
| Saturated Fat | 84.7 g | 424% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1251 mg | 417% | |
| Sodium | 297 mg | 13% | |
| Total Carbohydrate | 499.0 g | 181% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 304.6 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 237 mg | 18% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 727 mg | 15% | |
*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.
