Lemon Meringue Tart ☀️
A delightful and bright Lemon Meringue Tart featuring a flaky shortcrust pastry, a tangy lemon filling, and a beautiful, sweet meringue topping. Perfect for any special occasion or a sunny afternoon treat!
Equipment
- Large Bowl
- Rolling Pin
- 9-inch tart pan with removable base
- Parchment Paper
- Pie Weights or Dry Rice
- Medium Saucepan
- Stand mixer (or hand mixer)
- Whisk Attachment
- Kitchen Torch (optional)
Ingredients
Shortcrust Pastry
- 1.75 cups all-purpose flour
- 0.25 cup powdered sugar
- 0.25 tsp salt
- 0.5 cup cold unsalted butter cubed
- 1 large egg
- 1.5 tbsp ice-cold water
Lemon Filling
- 4 fresh lemons zest and juice
- 0.33 cup cornstarch
- 1.5 cups water
- 1 cup granulated sugar for filling
- 4 large egg yolks save the whites for the meringue!
Meringue
- 4 large egg whites from saved yolks
- 1 cup superfine sugar (or regular granulated sugar)
Garnish (optional)
- fresh lemon slices for garnish, optional
- lemon thyme sprigs for garnish, optional
Instructions
- To Make the Shortcrust Pastry:
- 1. Start by whisking together the flour, powdered sugar, and salt in a big bowl until they're nicely combined.
- 2. Now, add the cold butter cubes. Gently rub them into the flour mixture with your fingertips until it resembles coarse breadcrumbs, with a few pea-sized butter pieces remaining. This keeps the crust flaky!
- 3. Pour in the egg and cold water. Mix lightly with a fork until the dough just starts to come together.
- 4. Use your hands to gently bring the dough into a ball. If it’s too crumbly, add a tiny bit more cold water, a few drops at a time, until it forms a cohesive ball. Avoid overworking!
- 5. Lightly flour your workspace. Shape the dough into a flat disc, wrap it in plastic, and chill in the fridge for at least one hour. This makes it easier to roll and helps the crust stay crisp.
- 6. Take the dough out of the fridge and let it sit at room temperature for 15 minutes. Preheat your oven to 350°F (175°C).
- 7. On a lightly floured surface, use a rolling pin to roll the dough into a 12-inch circle, about ⅛ inch thick.
- 8. Carefully fit the dough into a 9-inch tart pan with a removable base. Press it gently into the bottom and sides, then trim any excess with a sharp knife. Prick the bottom all over with a fork to prevent puffing.
- 9. Line the crust with parchment paper and fill it completely with pie weights or dry rice.
- 10. Bake for 15 minutes. Then, remove the parchment and weights and bake for another 15 minutes, or until the crust is a light golden brown and feels dry. Let it cool completely.
- To Make the Lemon Filling:
- 1. In a small bowl, whisk together the fresh lemon zest, lemon juice, and cornstarch until smooth and lump-free.
- 2. Bring the water to a boil in a medium saucepan. Stir in the lemon-cornstarch mixture, then reduce heat to medium-low and stir constantly until it thickens. Remove from heat and set aside.
- 3. In a separate bowl, whisk the granulated sugar and egg yolks until smooth. Gradually whisk this into the lemon mixture. Return the pan to low heat and gently bring to a low boil, stirring often, until the filling becomes very thick (about 5 minutes, or longer).
- 4. Remove from heat, let cool for 10 minutes, then pour into the cooled tart shell. Chill in the refrigerator for at least 1 hour, or until firm.
- To Make the Meringue:
- 1. In a clean stand mixer bowl with the whisk attachment (or using a hand mixer), beat the egg whites on low speed until frothy, then increase to medium and beat until soft peaks form.
- 2. Gradually add the superfine sugar, one tablespoon at a time, ensuring each addition is fully incorporated before adding more. Once all sugar is in, scrape the bowl, then beat on high for 5 minutes until the meringue is glossy, thick, and holds stiff peaks (no sugar grains should be felt when rubbed between fingers).
- 3. Once the lemon filling is set, spoon or pipe the beautiful meringue over the top, creating decorative swirls. Use a kitchen torch to lightly brown the peaks, or briefly place it under a hot broiler (watch carefully!).
- 4. For a lovely finish, garnish with fresh lemon slices and a few sprigs of lemon thyme, if desired.
- 5. Slice, serve, and enjoy this delightful, bright tart!
Notes
PREP TIME & NUTRITION:
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 3 hours 45 minutes
Servings: 6
Calories: 652 kcal
Total Carbs: 113 g
Net Carbs: 110 g
Fats: 20 g
Protein: 10 g
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 3 hours 45 minutes
Servings: 6
Calories: 652 kcal
Total Carbs: 113 g
Net Carbs: 110 g
Fats: 20 g
Protein: 10 g
