Description
A bright and zesty lemon meringue tart with a flaky crust, silky lemon curd, and pillowy toasted meringue peaks. This dessert brings sunshine to any table.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter (cold and cubed)
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 2 to 4 tablespoons cold water
- 3 to 4 fresh lemons (zest and juice)
- 4 large eggs
- 1/4 cup cornstarch
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a tart pan.
- Mix flour, salt, and butter until crumbly. Add cold water gradually to form a dough.
- Roll out dough and press into tart pan. Chill for 20 minutes.
- Blind bake crust with pie weights for 15 minutes, remove weights, then bake 10 minutes more until golden.
- In a saucepan, whisk lemon juice, zest, sugar, eggs, and cornstarch. Cook on medium heat until thickened. Strain and pour into cooled crust.
- Beat egg whites to soft peaks, then gradually add powdered sugar and beat until glossy. Top the curd with meringue.
- Toast meringue with a torch or under broiler until golden. Chill for 2 hours before serving.
Notes
- Use room temperature eggs for better meringue volume.
- Strain the lemon curd for a silky finish.
- Let the tart cool completely for clean slices.
- Store in fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 95mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
Keywords: lemon meringue tart, lemon tart, lemon dessert, French tart, homemade meringue