Description
A beautifully balanced Lemon Meringue Tart with a buttery crust, creamy lemon curd, and fluffy meringue, perfect for spring and summer gatherings.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup granulated sugar
- 1 large egg yolk
- 2–4 tablespoons ice water
- 1 cup granulated sugar (for filling)
- 6 large eggs, separated
- 1 cup fresh lemon juice
- 1 tablespoon lemon zest
- ½ cup unsalted butter (for filling)
- 1 teaspoon vanilla extract
- 1 cup granulated sugar (for meringue)
- 4 large egg whites
- ¼ teaspoon cream of tartar
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the flour, ¼ cup of granulated sugar, and cold butter in a mixing bowl.
- Mix until the mixture resembles coarse crumbs.
- Add the egg yolk and drizzle in 2-4 tablespoons of ice water, stirring gently until the dough forms.
- Roll out the dough on a lightly floured surface to fit your tart pan.
- Press it into the bottom and sides of the pan, trimming any excess.
- Bake for about 20 minutes until golden brown and let it cool.
- Whisk together 1 cup of sugar, egg yolks, lemon juice, zest, and butter in a saucepan over low heat until thickened (about 10 minutes).
- Pour the lemon curd into the baked crust.
- Beat the egg whites and cream of tartar until soft peaks form, then gradually add 1 cup of sugar, beating until stiff peaks form.
- Spread the meringue over the lemon filling.
- Bake for an additional 10-15 minutes until the meringue is golden brown.
- Cool completely before serving.
Notes
For a quicker version, prepare the tart shell and filling a day in advance, making the meringue fresh. Serve with fresh berries or whipped cream for added flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 60mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg