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Lemon Meringue Tart

This Lemon Meringue Tart features a bright lemon filling paired with fluffy meringue on a buttery crust, making it a perfect dessert for any occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Tart Crust
  • 1.5 cups all-purpose flour The foundation of our tart crust, lending a delicate yet sturdy base.
  • 0.25 cups powdered sugar Adds a touch of sweetness to the crust while keeping it tender.
  • 0.5 teaspoon salt Balances the sweetness perfectly.
  • 0.5 cups unsalted butter, cold and cubed Chilled butter is key for a flaky texture.
  • 1 large egg yolk Enriches the dough, giving it a lovely texture.
  • 2-3 tablespoons cold water Helps bring the dough together.
For the Lemon Filling
  • 1 cup granulated sugar Sweetens the filling while balancing the tartness of the lemon.
  • 2 tablespoons cornstarch Acts as a thickener for the lemon filling.
  • 0.25 teaspoon salt Enhances the flavors beautifully.
  • 1.5 cups water Creates the liquid base for the filling.
  • 4 large egg yolks, lightly beaten Gives richness to the filling.
  • 0.75 cups fresh lemon juice The star of the show, providing tangy brightness.
  • 2 tablespoons lemon zest Amplifies the lemon flavor with aromatic oils.
  • 2 tablespoons unsalted butter Adds creaminess to the filling.
For the Meringue Topping
  • 4 large egg whites The main ingredient for our fluffy meringue.
  • 0.5 teaspoon cream of tartar Stabilizes the egg whites for a perfect meringue.
  • 1 cup granulated sugar Sweetens the meringue and gives it a glossy finish.
  • 1 teaspoon vanilla extract Infuses the meringue with warmth and depth.

Method
 

For the Tart Crust
  1. Preheat your oven to 375°F (190°C).
  2. In a food processor, pulse together the flour, powdered sugar, and salt.
  3. Add the cold butter and pulse until you achieve a mixture that resembles coarse crumbs.
  4. Incorporate the egg yolk and 2 tablespoons of cold water, pulsing until the dough starts to come together.
  5. On a lightly floured surface, roll out the dough to fit a 9-inch tart pan.
  6. Press the dough into the pan and trim any excess off the edges.
  7. Using a fork, prick the bottom of the dough to prevent it from bubbling during baking.
  8. Bake the crust for about 12-15 minutes, or until it turns lightly golden. Once baked, remove from the oven and set aside to cool.
For the Lemon Filling
  1. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
  2. Slowly add the water, whisking to dissolve the dry ingredients.
  3. Cook the mixture over medium heat, whisking constantly until it thickens and starts to boil.
  4. Once boiling, add a small amount of the hot mixture to the beaten egg yolks, whisking to temper the eggs.
  5. Gradually whisk the egg mixture back into the saucepan.
  6. Continue to cook for an additional 1-2 minutes before removing from heat.
  7. Stir in the lemon juice, lemon zest, and butter until everything combines fully.
  8. Pour the lemon filling into the baked tart crust, smoothing the top with a spatula.
For the Meringue Topping
  1. In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
  2. Gradually add the sugar, one tablespoon at a time, while continuing to beat until stiff peaks form.
  3. Add the vanilla extract and beat to combine.
  4. Spread the meringue over the lemon filling, sealing the edges to prevent shrinking.
  5. Bake the tart at 350°F (175°C) for 10-12 minutes, or until the meringue is a beautiful golden brown.
  6. Allow the tart to cool completely before slicing and serving.

Notes

Chilled Ingredients: Keep your butter and water cold for a flaky texture. Make sure bowl and beaters are clean before whipping egg whites.