Lemon Meringue Tart

Lemon Meringue Tart

Lemon Meringue Tart is a delightful dessert that marries the tangy brightness of fresh lemon with the airy sweetness of meringue, all nestled in a buttery, flaky crust. This dish not only tantalizes the taste buds but also evokes nostalgia and warmth, making it a perfect treat for family gatherings or special occasions. With its vibrant flavor and contrasting textures, Lemon Meringue Tart is not only a feast for the senses but also an inviting dessert that anyone can master. If you’re looking for a recipe that is easy to follow and guaranteed to impress, you’ve come to the right place. Join me on this step-by-step journey to create your very own Lemon Meringue Tart!

Why You’ll Love This Recipe

One of the reasons you’ll adore this Lemon Meringue Tart recipe is its simplicity. It requires minimal ingredients and is relatively quick to prepare, making it an excellent choice for both novice and experienced bakers. The tart serves as a delightful conversation starter at any gathering—a crowd-pleaser that everyone will rave about! Additionally, the balance of sweet meringue and tart lemon filling creates a taste sensation that feels both refreshing and indulgent. It’s a dish that beckons for seconds!

Ingredients

To create this heavenly Lemon Meringue Tart, gather the following ingredients:

• For the Tart Crust:

  • 1 1⁄2 cups all-purpose flour (for a tender, flaky finish)
  • 1⁄4 cup powdered sugar (adds a delicate sweetness)
  • 1⁄2 teaspoon salt (to enhance the flavors)
  • 1⁄2 cup unsalted butter, cold and cubed (for richness)
  • 1 large egg yolk (to bind the dough)
  • 2-3 tablespoons cold water (to help the dough come together)

• For the Lemon Filling:

  • 1 cup granulated sugar (for sweetness)
  • 2 tablespoons cornstarch (to thicken the filling)
  • 1⁄4 teaspoon salt (to balance the flavors)
  • 1 1⁄2 cups water (helps create the filling’s smooth texture)
  • 4 large egg yolks, lightly beaten (for richness)
  • 3⁄4 cup fresh lemon juice (bright and tangy)
  • 2 tablespoons lemon zest (for extra flavor)
  • 2 tablespoons unsalted butter (to meld all flavors together)

• For the Meringue Topping:

  • 4 large egg whites (to create that light, fluffy texture)
  • 1⁄2 teaspoon cream of tartar (stabilizes the meringue)
  • 1 cup granulated sugar (to sweeten the meringue)
  • 1 teaspoon vanilla extract (for warmth and depth)

Step-by-Step Directions

For the Tart Crust:

1. Preheat your oven to 375°F (190°C). This initial heat ensures a perfect bake for your crust.

2. In a food processor, combine the flour, powdered sugar, and salt. Pulse gently until everything is well mixed.

3. Add in the cold, cubed butter. Pulse the mixture until it resembles coarse crumbs—a sign that you have the right texture.

4. Introduce the egg yolk and 2 tablespoons of cold water. Pulse until the dough starts to come together. If the dough feels too dry, add an additional tablespoon of water.

5. Roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess.

6. Prick the bottom of the dough with a fork to prevent bubbling, ensuring a flat and even crust.

7. Bake for 12-15 minutes or until the edges are lightly golden. Remove from the oven and allow to cool completely.

For the Lemon Filling:

1. In a medium saucepan, whisk together the sugar, cornstarch, and salt. This will be the base of your filling.

2. Gradually add the water while whisking to dissolve the dry ingredients.

3. Cook over medium heat, whisking constantly. Wait for the mixture to thicken and come to a gentle boil.

4. Once boiling, add a small amount of the hot mixture to the beaten egg yolks, whisking to temper the eggs and prevent them from cooking too fast.

5. Gradually pour the egg yolk mixture back into the saucepan. Continue to whisk and cook for an additional 1-2 minutes.

6. Remove the pan from heat. Stir in the lemon juice, lemon zest, and butter until everything is fully incorporated.

7. Pour the lemon filling into the cooled tart crust, using a spatula to smooth the top evenly.

For the Meringue Topping:

1. In a clean bowl, beat the egg whites and cream of tartar until they form soft peaks. This will be the light and fluffy topping.

2. Gradually add the sugar, one tablespoon at a time, continuing to beat until stiff peaks form—this is the perfect texture for a meringue.

3. Gently fold in the vanilla extract, ensuring it’s well combined.

4. Spread the meringue over the lemon filling, sealing the edges to prevent shrinking while it bakes.

5. Bake the tart in a preheated oven at 350°F (175°C) for 10-12 minutes or until the meringue turns a lovely golden brown.

6. Allow the tart to cool completely before slicing and serving. This cooling time helps the layers set beautifully.

Tips & Tricks

• Chill Your Ingredients: For a flakier crust, ensure your butter and water are ice-cold before starting the crust.

• Tempering the Eggs: This crucial step prevents the egg yolks from cooking too quickly, which can lead to a grainy texture in your filling.

• Whipping Egg Whites: Make sure your mixing bowl is clean and dry. Any grease can prevent the egg whites from whipping properly.

• Sealing the Meringue: Spreading the meringue all the way to the edges of the crust helps prevent it from shrinking during baking.

Serving Suggestions & Pairings

Lemon Meringue Tart is best served chilled or at room temperature. It pairs beautifully with a dollop of whipped cream for added indulgence—perfect for celebrating birthdays, family gatherings, or even a simple afternoon treat. To elevate your dessert experience, consider serving it alongside a cup of herbal tea or iced lemonade for a refreshing touch, perfect for warm, sunny days.

Nutritional Information

Each slice of Lemon Meringue Tart provides approximately 320 calories. The tart also offers a balanced dose of carbohydrates and a small amount of protein, primarily from the egg content. Sugar does provide quick energy, but be sure to enjoy this dessert in moderation, as it’s rich in sweetness. For those mindful of their sugar intake, consider using sugar substitutes or reducing the sugar content slightly.

Storing Tips & Variations

Store any leftovers in an airtight container in the refrigerator for up to three days. The meringue may lose its fluffy texture over time, but the tart will still be delicious. If you’d like to freeze the tart, do so before adding the meringue; cover it tightly in plastic wrap and foil for up to two months. When ready to enjoy, thaw in the fridge overnight and whip up a fresh batch of meringue before serving.

For those wanting to experiment, try infusing the lemon filling with a hint of lavender or a splash of raspberry puree to create a swirled effect. You could also substitute another citrus, like lime or orange, for a different flavor profile.

Conclusion

This Lemon Meringue Tart is a must-try recipe that embodies a wonderful balance of flavors and textures. Its delightful combination of tangy lemon filling and sweet, fluffy meringue makes it a timeless favorite. Don’t hesitate to give it a try, and feel free to share your experiences! Nothing makes baking more joyful than sharing meals with loved ones, so gather your ingredients and begin your journey to creating this beautiful dessert.

FAQs

1. Can I use store-bought crust for the Lemon Meringue Tart?
   Yes, you can use a store-bought pie crust if you’re short on time. Just ensure it’s a 9-inch crust and follow the baking instructions from the package.

2. What can I use instead of egg whites for the meringue?
   Aquafaba, the liquid from canned chickpeas, can be whipped into a meringue-like consistency, making it a great vegan substitute.

3. How do I prevent the meringue from weeping?
   Ensure that the meringue is spread all the way to the edges of the tart crust, which seals it and prevents moisture from seeping in.

4. Can I make the tart in advance?
   Yes! You can make the tart a day ahead; just wait to add the meringue until you’re ready to serve.

5. Is it okay to leave the Lemon Meringue Tart at room temperature?
   It’s best to refrigerate the tart if you’re not serving it right away, as the meringue can break down at room temperature over time.

Now, roll up your sleeves, gather your ingredients, and let’s bake this irresistible Lemon Meringue Tart together!

Lemon Meringue Tart

A delightful dessert that combines tangy lemon filling with sweet meringue on a flaky crust, perfect for any gathering.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Dessert, Sweet Treat

Cuisine: American, Baked Goods

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Tart Crust

• 1.5 cups all-purpose flour for a tender, flaky finish
• 0.25 cups powdered sugar adds a delicate sweetness
• 0.5 teaspoons salt to enhance the flavors
• 0.5 cups unsalted butter, cold and cubed for richness
• 1 large egg yolk to bind the dough
• 2-3 tablespoons cold water to help the dough come together

For the Lemon Filling

• 1 cups granulated sugar for sweetness
• 2 tablespoons cornstarch to thicken the filling
• 0.25 teaspoons salt to balance the flavors
• 1.5 cups water helps create the filling's smooth texture
• 4 large egg yolks, lightly beaten for richness
• 0.75 cups fresh lemon juice bright and tangy
• 2 tablespoons lemon zest for extra flavor
• 2 tablespoons unsalted butter to meld all flavors together

For the Meringue Topping

• 4 large egg whites to create that light, fluffy texture
• 0.5 teaspoons cream of tartar stabilizes the meringue
• 1 cups granulated sugar to sweeten the meringue
• 1 teaspoon vanilla extract for warmth and depth

Method

 

For the Tart Crust

1. Preheat your oven to 375°F (190°C).
2. In a food processor, combine the flour, powdered sugar, and salt. Pulse gently until everything is well mixed.
3. Add in the cold, cubed butter. Pulse the mixture until it resembles coarse crumbs.
4. Introduce the egg yolk and 2 tablespoons of cold water. Pulse until the dough starts to come together.
5. Roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess.
6. Prick the bottom of the dough with a fork to prevent bubbling.
7. Bake for 12-15 minutes or until the edges are lightly golden. Remove from the oven and allow to cool completely.

For the Lemon Filling

1. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
2. Gradually add the water while whisking to dissolve the dry ingredients.
3. Cook over medium heat, whisking constantly until the mixture thickens and comes to a gentle boil.
4. Once boiling, add a small amount of the hot mixture to the beaten egg yolks, whisking to temper the eggs.
5. Gradually pour the egg yolk mixture back into the saucepan and cook for an additional 1-2 minutes.
6. Remove from heat and stir in the lemon juice, lemon zest, and butter until well incorporated.
7. Pour the lemon filling into the cooled tart crust and smooth the top evenly.

For the Meringue Topping

1. In a clean bowl, beat the egg whites and cream of tartar until they form soft peaks.
2. Gradually add the sugar, one tablespoon at a time, continuing to beat until stiff peaks form.
3. Gently fold in the vanilla extract.
4. Spread the meringue over the lemon filling, sealing the edges to prevent shrinking.
5. Bake at 350°F (175°C) for 10-12 minutes until the meringue is golden brown.
6. Allow to cool completely before slicing and serving.

Notes

Chill your ingredients for a flakier crust. Temper the eggs to avoid a grainy texture. Ensure your bowl is clean for whipping egg whites. Spread meringue to the edges to prevent shrinkage.