Lemon Meringue Tart
Lemon is known for its tangy taste or acidic flavor, but it makes a good ingredient for a lot of desserts. A great example is this Lemon Meringue Tart. The sourness of the lemon is balanced by the sweetness of the meringue, not to mention the buttery crust. Oh, I can guarantee you that you won’t be able to resist this wonderful treat!
The process starts with making the crust, and it would be much easier if you utilize a food processor. If you don’t have one, you can use two forks or a pastry cutter instead. Once you are done with the crust, prepare the lemon filling next, followed by the meringue.
Now when topping your tart with meringue, you can use your creativity to make the outcome more appealing. With this, you can make use of a piping bag or simply a spoon. Utilizing a piping bag is highly recommended though since it allows you to control the meringue much better.
Can I Make the Crust Ahead of Time?
Yes, you can! In fact, you can make it 4 days in advance. Just cool it to room temperature and store it in the fridge. Make sure to put it in an airtight container.
Tangy, sweet, and buttery – that’s what this Lemon Meringue Tart is. The flavors may sound contradicting, but you’d be surprised at how well they taste once combined.
1 3/4 c. all-purpose flour
1/4 c. powdered sugar
1/4 tsp. salt
2/3 c. unsalted butter (cold)
2 tbsp. water (cold)
1 large egg yolk
1/3 c. cornstarch
6 large egg yolks
1 1/2 c. granulated white sugar
1 1/2 c. water
2/3 c. lemon juice (freshly squeezed)
1 tsp. lemon zest
2 tbsp. unsalted butter (cold, cubed)
1/4 tsp. salt
3/4 c. granulated white sugar
1/4 tsp. cream of tartar
3 large egg whites
- Pulse flour, butter, sugar, and salt 5 times in a food processor until coarse meal forms.
- Add the egg yolk and pulse 2 times. Add the water (one tablespoon at a time) and pulse 1 to 2 times after each addition. Once the dough starts to clump, stop pulsing.
- Form crust into a disc, about 1.5-inch. Do NOT knead. Cover with plastic wrap and place in the fridge for at least 2 hours.
- Roll out the dough disc on a lightly floured surface and create a 12-inch circle. Transfer to a pie dish (9-inch) and press into the bottom and sides. Trim off any excess crust and then freeze for about 30 minutes.
- Preheat oven to 350 degrees Fahrenheit.
- Take the chilled crust out of the fridge and line it with parchment paper, covering the edges as well. Put it in the oven and place another parchment paper underneath the baking pan.
- Bake for 35 minutes and then let cool completely.
- Whisk egg yolks and cornstarch in a medium bowl, and then set aside.
- Using a heavy-bottomed saucepan over medium-high heat, bring lemon juice, zest, water, sugar, and salt to a simmer. Let it simmer for about 3 minutes or until the sugar is fully dissolved.
- Reduce the heat to medium-low, and add about 1/2 cup of the liquid to the egg yolk-cornstarch mixture before adding it all back to the saucepan. Whisk constantly.
- Cook for about 6 minutes or until thickened like a pudding.
- Remove from heat, slowly stir in butter until smooth and well-combined. Pour through a mesh strainer and then transfer to the crust. Place in the fridge for at least 8 hours.
- Fill a saucepan with water, about 2 inches high, and bring to a simmer over medium-low heat. Put the egg whites, cream of tartar, and sugar in a glass heat-proof bowl and set over the saucepan. Be sure that the bowl does not touch the water.
- Whisk for about 5 minutes until sugar is fully dissolved.
- Remove from heat. Using an electric mixer fitted with a whisk attachment, beat on high speed for 5 to 7 minutes or until stiff peaks form.
- Transfer to a piping bag and pipe on top of chilled lemon tart.
- Before you bake the crust, you can heavy it down with beans or rice.
- If you don’t have a piping bag, you can simply spoon the meringue on top of the lemon tart.
Try making this Lemon Meringue Tart recipe this coming Christmas. It’s the perfect treat!