Description
A bright and zesty lemon meringue tart with a buttery crust, smooth lemon curd, and fluffy toasted meringue topping. This classic dessert is a perfect balance of tangy and sweet, and it’s sure to impress at any gathering.
Ingredients
Scale
- 1 and 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup granulated sugar (divided)
- 1/4 teaspoon salt
- 2–3 tablespoons cold water
- 5 large egg yolks
- 2 large whole eggs
- 2/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup cornstarch
- 1/4 cup water (for curd)
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons powdered sugar
Instructions
- Preheat oven to 375°F (190°C) and place a baking sheet on the middle rack.
- Mix flour, sugar, and salt. Cut in the butter until mixture resembles coarse crumbs. Add cold water until dough forms.
- Roll out dough and press into tart pan. Prick base, chill for 20 minutes, then blind-bake for 15 minutes with weights. Remove weights and bake 10 more minutes until golden. Cool completely.
- In a saucepan, whisk yolks, whole eggs, 1/2 cup sugar, lemon juice, zest, water, and cornstarch. Cook over medium heat until thickened, then strain.
- Pour curd into cooled crust and smooth the top. Let it cool slightly.
- Whip egg whites and cream of tartar until foamy. Gradually add powdered sugar and beat to stiff peaks. Spread or pipe over the tart.
- Toast the meringue using a torch or broil briefly until golden.
- Chill the tart for at least 2 hours before serving. Slice and enjoy!
Notes
- Strain the lemon curd for an ultra-smooth finish.
- Use a piping bag for a professional-looking meringue topping.
- Let the tart chill fully before slicing for clean pieces.
- Store leftovers covered in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35g
- Sodium: 110mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 130mg