Description
A delightful lemon meringue tart with a crispy crust, silky lemon curd, and fluffy meringue topping, perfect for gatherings.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon salt
- 1 egg yolk
- 2/3 cup granulated sugar
- 1/2 cup freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 1/4 cup cornstarch
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 3 egg whites
- 1/4 teaspoon cream of tartar
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the crust by whisking together flour, powdered sugar, and salt. Cut in softened butter until the mixture resembles coarse crumbs. Mix in the egg yolk until the dough forms a ball.
- Bake the crust for about 20 minutes, or until the edges turn golden brown.
- Make the lemon filling by whisking together granulated sugar, lemon juice, lemon zest, and cornstarch in a saucepan over medium heat until thickened. Remove from heat and whisk in egg yolks and vanilla.
- Prepare the meringue by beating egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff peaks form.
- Assemble by spreading meringue over lemon filling, sealing the edges.
- Bake again for 10-15 minutes until meringue is golden.
- Cool completely on a wire rack before serving.
Notes
Make-ahead tips: Prepare crust and lemon filling a day before and refrigerate. Consider using a store-bought crust for convenience.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 20mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg