Description
A delightful homemade lemon meringue tart featuring a buttery crust, creamy lemon filling, and ethereal meringue topping.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 1 to 2 tablespoons cold water
- 1 cup granulated sugar (for filling)
- 1/4 cup cornstarch
- 1/4 teaspoon salt (for filling)
- 1 1/2 cups water
- 4 large egg yolks, beaten
- 2 tablespoons unsalted butter (for filling)
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 4 large egg whites
- 1/4 teaspoon cream of tartar
Instructions
- Prepare the Crust: In a mixing bowl, combine flour, sugar, and salt. Cut in chilled butter until mixture resembles coarse crumbs. Stir in egg yolk and add cold water until dough comes together. Chill for 30 minutes.
- Bake the Crust: Roll out the dough and press it into a tart pan. Bake at 350°F (175°C) for 15-20 minutes until golden.
- Make the Lemon Filling: In a saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in water and cook over medium heat, stirring constantly, until thickened.
- Incorporate Egg Yolks: Temper the yolks with hot mixture, return to pan, and cook for 2 more minutes. Remove from heat and fold in butter, lemon juice, and zest.
- Fill the Crust: Pour the lemon filling into the pre-baked crust and allow to cool.
- Prepare the Meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form.
- Top and Bake: Spread meringue over the filling and bake at 350°F (175°C) for 10-15 minutes until golden brown. Let it cool.
Notes
Consider using a gluten-free blend for the crust and coconut cream for a vegan lemon filling.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg