Description
A classic dessert that features a crisp crust filled with tangy lemon curd and topped with fluffy, golden meringue.
Ingredients
Scale
- 1 pie crust (store-bought or homemade)
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup water
- 3 large egg yolks (beaten)
- 1/2 cup fresh lemon juice
- 2 tablespoons unsalted butter
- 1 teaspoon lemon zest
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar (for meringue)
Instructions
- Preheat your oven to 350°F (175°C) and press the pie crust into a tart pan.
- Bake the crust until golden brown, about 10-12 minutes.
- Combine 1 cup sugar, cornstarch, and salt in a medium saucepan.
- Whisk in 1 cup water and bring to a boil over medium heat.
- Beat the egg yolks in a separate bowl, then whisk in a little of the hot mixture.
- Return everything to the saucepan and mix well.
- Add lemon juice, 2 tablespoons of butter, and lemon zest, cooking until thickened, about 5-7 minutes.
- Pour the filling into the baked crust and let it cool slightly.
- Beat egg whites with cream of tartar until soft peaks form, then gradually add 1/2 cup sugar until stiff peaks form.
- Spread the meringue over the lemon filling, sealing the edges.
- Bake the tart for 10-15 minutes until golden brown.
- Cool before slicing and enjoy!
Notes
For a lower-sugar version, use a sugar substitute. You can prepare the lemon curd a day ahead and bake the crust in advance.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg