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Lemon Meringue Tart

A delightful dessert that combines tangy lemon filling with sweet meringue on a flaky crust, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
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.