LEMON MERINGUE TART: Master This Delightful Recipe!
A light, tangy, and beautifully balanced Lemon Meringue Tart that combines a flaky crust, creamy lemon curd, and a fluffy meringue topping.
- Prep Time: 30 min
- Cook Time: 25 min
- Total Time: 55 min
- Yield: 6–8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
- 250g all-purpose flour
- 125g cold butter, diced
- 50g powdered sugar
- 1 egg yolk
- 2 tbsp cold water
- 3 large eggs
- 150g sugar
- 100ml lemon juice (freshly squeezed)
- 1 tbsp lemon zest
- 100g butter, cubed
- 3 egg whites
- 150g sugar
- ½ tsp lemon juice
Instructions
- Prepare the crust: Combine flour and sugar. Rub in butter until crumbly. Add egg yolk and water, mix until a dough forms. Wrap and chill for 30 minutes. Roll out, line tart tin, and prick base. Blind bake at 180°C (350°F) for 15 minutes, remove weights, and bake another 10 minutes until golden. Cool completely.
- Make lemon curd: Whisk eggs, sugar, lemon juice, and zest in a saucepan over low heat. Stir constantly until thickened. Remove from heat, add butter, and stir until smooth. Pour into crust, chill for 1 hour.
- Make meringue: Beat egg whites with lemon juice until soft peaks form. Gradually add sugar until glossy peaks form. Spoon or pipe over the curd layer.
- Toast & serve: Torch until golden or bake at 200°C (400°F) for 5–7 minutes. Chill briefly before slicing.
Notes
- Ensure the butter is cold for a flaky crust.
- Use freshly squeezed lemon juice for the best flavor.
- Chill the tart before serving for better slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 100mg