Lemon Meringue Tart Recipe

I absolutely love this lemon meringue tart recipe because it’s a nostalgic throwback to simpler times and brings a burst of zesty freshness to any gathering. Plus, the combination of that buttery crust and velvety lemon filling topped with fluffy meringue is absolutely irresistible!

Creating this Lemon Meringue Tart fills me with joy, as it results in the most divine balance of tart and sweet flavors. The crust, made with unsalted butter and flour, gives a texture that melds seamlessly with the tart and sweet filling, which has an unbeatable key ingredient: the juice and zest of two fresh lemons.

The fresh citrus flavor shines through every bite, but it is so light and ethereal because the filling is topped with a meringue made from only four egg whites and half a cup of sugar.

Ingredients

Universal flour: Structure; lots of carbs; very little fiber.

Butter has a lot of flavor, and unsalted butter, which is the kind used in most baking, contributes fat and flavor in a big way.

Sugar, in granulated form, is the most common sweetener in the world.

It is used in large quantities and has a very sweet flavor.

It has very little else in the way of nutrients.

If you look at its constituent parts, it is all just carbon, hydrogen, and oxygen.

Lemons: Offer tang; abundant in vitamin C; contributes scent and brightness.

Egg yolks provide richness and are high in protein and fat; they enhance flavor and color.

Egg whites: Make meringue; have a high protein content; contain very little fat and carbohydrates.

Ingredient Quantities

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 2 to 3 tablespoons cold water
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 2 lemons, juiced and zested
• 2 tablespoons unsalted butter
• 4 large egg yolks, beaten
• 4 large egg whites
• 1/2 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract

Instructions

1. Prepare the Crust:
In a big bowl, mix together 1 1/4 cups of all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Cut in 1/2 cup chilled, diced unsalted butter until the mixture looks like coarse crumbs. Add 2 to 3 tablespoons of cold water, a tablespoon at a time, until the dough holds together. Wrap the dough in plastic wrap and chill for 30 minutes.

2. Preheat and Bake:
The oven should be preheated to 375°F (190°C). On a floured surface, roll out the dough and fit it into a tart pan with a 9-inch (23-cm) diameter. If there is any excess dough, trim it away. Line the shell with parchment paper, then fill the shell with pie weights. Bake for 15 minutes. Carefully remove the weights and paper, and return the shell to the oven for 5-10 minutes more until the shell is lightly golden all over. Let the shell cool before filling.

3. Make the Lemon Filling:
In a saucepan, stir together 1 cup of sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt. Gradually add 1 1/2 cups water, juice, and zest of 2 lemons. Cook over medium heat, stirring gently, until the mixture thickens and bubbles, about 5 minutes.

4. Add Yolks and Butter:
Take a small amount of the hot mixture and whisk it into 4 beaten egg yolks. When you’ve incorporated the mixture, pour it back into the saucepan, doing your best to keep it flowing into the space where the whisk stirs. If you have a helper, now is a great time for the assistant cook. With constant stirring, cook the mixture over medium-low heat for another 2 minutes. Keep it moving, and don’t let it settle and thicken in the middle, which is what it seems prone to doing.

5. Prepare the Meringue:
In a clean bowl, whip 4 egg whites with 1/4 teaspoon cream of tartar until soft peaks form. Slowly add 1/2 cup granulated sugar, a tablespoon at a time, and continue beating until the mixture forms stiff peaks. Beat in 1/2 teaspoon vanilla extract.

6. Top the Tart:
Spoon meringue over the hot lemon filling, spreading it to guarantee that it seals to the edge of the crust and makes decorative peaks.

7. Bake Meringue:
Lower the oven temperature to 325°F (160°C). Bake the tart for 15 to 20 minutes until the meringue is golden brown.

8. Cool Completely:
Let the tart cool to room temperature, then chill it in the fridge for a minimum of 1 hour so the lemon filling can set up firmly.

9. Slice and Serve:
Cut the tart with a sharp knife, wiping the blade clean between slices to make the pieces tidy.

10. Savor: Relish your homemade lemon meringue tart, served chilled, with the delightful contrast of tart lemon and sweet, fluffy meringue.

Equipment Needed

1. Measuring cups and spoons
2. Large mixing bowl
3. Pastry cutter or fork
4. Plastic wrap
5. Rolling pin
6. Tart pan (9-inch/23-cm diameter)
7. Parchment paper
8. Pie weights or dried beans
9. Oven
10. Saucepan
11. Whisk
12. Spatula
13. Medium mixing bowl
14. Electric mixer or whisk (for meringue)
15. Knife
16. Spoon
17. Refrigerator

FAQ

• Q: What is the best way to prevent the tart crust from shrinking during baking?Make certain that the dough is thoroughly chilled before baking, and use pie weights to maintain the form throughout the baking process.
• Q: How do I know when the lemon filling is thickened enough?The filling is ready when it covers the rear of a spoon and retains its form when the spoon is moved about.
• Q: Can I use bottled lemon juice instead of fresh lemons?Lemons provide the most flavor when fresh, but in a pinch, bottled juice can substitute. Adjust the amount of sugar given to compensate for varying acidity and sweetness.
• Q: Why is cream of tartar used in the meringue?Stabilizing the egg whites, cream of tartar helps them maintain stiff peaks and prevents weeping.
• Q: What’s the best way to avoid over-baking the meringue?Moderate temperature: Bake until peaks are lightly browned. Do not open the oven during baking.
• Q: How do I store leftover Lemon Meringue Tart?To keep it fresh and flavorful for as long as possible, store it in the refrigerator, covered, where it will be good for up to three days.
• Q: Can this recipe be made ahead of time?Q: Is it okay to prepare a lemon tart in advance?

Substitutions and Variations

All-purpose flour: For a gluten-free tart, use the same amount of gluten-free all-purpose flour in place of the all-purpose flour.
Butter, unsalted: Use salted butter and omit extra salt. For a dairy-free option, use coconut oil.
Sugar in granulated form: When a recipe calls for this, you can replace it with an equal amount of caster sugar for a sugar that is more finely textured, or use coconut sugar for a flavor that is reminiscent of caramel.
Arrowroot powder or tapioca starch can be used in place of cornstarch in equal amounts.
Lemons: Replace with lime juice and zest for a distinct citrus twist.

Pro Tips

1. Chill the Dough Properly Ensure the dough is well-chilled before rolling it out to prevent shrinking during baking. If it’s sticking, place it back in the fridge for a few minutes.

2. Use a Double Boiler Technique When thickening the lemon filling, consider using a double boiler to prevent scorching and to ensure even cooking. This provides more control over the heat.

3. Stabilize Your Meringue Add a bit of cornstarch or use superfine sugar instead of regular granulated sugar when making the meringue to help stabilize it, ensuring it holds its shape and doesn’t weep.

4. Seal the Edges When applying the meringue, make sure it completely seals to the edges of the crust to prevent the meringue from shrinking away from the sides during baking.

5. Cool Gradually After baking, let the tart cool gradually in the oven with the door slightly ajar. This helps to prevent the meringue from cracking due to sudden temperature changes.