Description
A stunning dessert featuring a buttery crust, tangy lemon filling, and light, fluffy meringue that creates a perfect balance of flavors.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/4 cup cold water
- 1 cup granulated sugar (for filling)
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter (for filling)
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar (for meringue)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the crust by mixing flour, butter, sugar, and egg yolk in a bowl. Gradually add water until a dough forms. Roll it out and fit it into the tart pan. Bake for 15-20 minutes until golden.
- Cook the filling: whisk together sugar, cornstarch, and salt in a saucepan. Gradually stir in water, cook over medium heat until thickened. Remove from heat and let cool slightly.
- Combine the egg yolks and temper them with the hot filling mixture before stirring in lemon juice, zest, and butter. Cook for another minute until smooth.
- Build the tart: pour the lemon filling into the baked crust and smooth the top.
- Prepare the meringue: beat egg whites with cream of tartar until soft peaks form; gradually add sugar until stiff peaks form.
- Top the tart with the meringue, ensuring it covers the filling completely.
- Bake for 10-15 minutes until the meringue is golden brown.
- Cool completely before slicing to set the filling.
Notes
For a twist, you can use lime or orange juice instead of lemon. Ensure all ingredients are at room temperature for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 20g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg