Lemon Meringue Tart
A crisp pastry shell filled with tangy lemon curd and topped with a cloud of toasted meringue. This classic tart is bright, creamy, and perfectly balanced.
- Total time
- 75 min
- Servings
- 8
- Calories
- 320
- Protein
- 5g
Ingredients
- 1.5 cups all-purpose flour
- ½ cup butter
- 1 cup sugar
- 4 large eggs
- 3 medium lemons
- 2 tbsp cornstarch
- 3 tbsp water
Instructions
- 1
In a bowl, mix 1.5 cups flour and 1/4 cup sugar. Cut in 1/2 cup cold butter until crumbly, then add 3 tbsp water and press into a 9-inch tart pan. Chill 15 minutes.
- 2
Preheat oven to 375°F. Prick the crust with a fork, line with foil, and bake 15 minutes until edges are lightly golden. Remove foil and bake 5 more minutes until the bottom looks dry.
- 3
In a saucepan, whisk 3/4 cup sugar, 2 tbsp cornstarch, and the zest and juice of 3 lemons. Add 3 egg yolks and cook over medium, stirring constantly, until thick and bubbling, about 5 minutes.
- 4
Pour the lemon curd into the baked crust and smooth the top. Let cool for 10 minutes while you make the meringue.
- 5
Beat 3 egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating until stiff and glossy, about 3 minutes.
- 6
Spread the meringue over the warm curd, making sure it touches the crust edges. Use a spoon to create peaks.
- 7
Broil the tart 2-3 minutes until the meringue peaks are golden brown. Cool at least 30 minutes before slicing.
- 8
Slice and serve. The tart is best the same day, but keeps in the fridge for up to 2 days.
Tools you’ll need
- 9-inch tart pan
- mixing bowls
- saucepan
- whisk
- electric mixer
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