Lemon Meringue Tart

There’s something magical about the first bite of a Lemon Meringue Tart. The combination of tangy lemon filling, fluffy meringue, and buttery crust takes me back to my childhood, where this dessert was a staple during family gatherings. I can remember watching my mom whip up the meringue, its glossy peaks forming as she expertly folded in the sugar, and the aroma of fresh lemons filling the kitchen. This tart isn’t just a treat; it’s a celebration of spring, a joyful reminder of sunny days and warm gatherings with loved ones. Every time I make this classic dessert, it brings a wave of nostalgia and happiness. I love how each slice showcases the beautiful layers, making it perfect for special occasions or a simple dinner party. If you’re looking to impress, this Lemon Meringue Tart is sure to be a showstopper.

What Goes Into Lemon Meringue Tart

The ingredients for Lemon Meringue Tart are simple yet effective in creating a deliciously balanced dessert. Each component plays a critical role in flavor and texture. The zesty lemon filling complements the sweet meringue, while the crust provides that essential buttery crunch.

• All-purpose flour – The foundation of our crust, providing structure and texture.
• Powdered sugar – Adds sweetness to the crust, helping to keep it tender.
• Salt – A pinch enhances the overall flavor of the crust.
• Unsalted butter – Gives the crust its rich, buttery taste and flaky texture.
• Large egg – Helps bind the crust together, adding richness.
• Cold water – Assists in bringing the dough together without making it tough.
• Lemons – The star of the show, providing that bright, tangy filling.
• Cornstarch – Thickens the lemon filling for a perfect consistency.
• Granulated sugar – Balances the tartness of the lemons.
• Egg yolks – Enrich the filling and help it set.
• Egg whites – Whipped into meringue for that signature fluffy topping.
• Superfine sugar – Dissolves quickly in the meringue for a smooth texture.
• Lemon slices – For garnish, adding a refreshing touch.
• Lemon thyme – Another beautiful garnish that pairs well with lemon.

Recipe Steps for Lemon Meringue Tart

Getting started on your Lemon Meringue Tart is simple, and it will fill your kitchen with enticing aromas. You’ll be creating layers of flavor that meld beautifully together. Let’s dive into the steps.

1. In a large mixing bowl, combine all-purpose flour, powdered sugar, and salt. Mix until thoroughly combined. This forms the base of your tart crust, so make sure there are no lumps.

2. Add the unsalted butter that’s been cut into cubes. Using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs, with a few larger pieces remaining. This step is crucial for a flaky crust.

3. Next, add a large egg and cold water to the bowl. Mix with a fork until all ingredients are well incorporated. The dough should start coming together; if it’s too crumbly, add a few more drops of cold water.

4. Bring the dough together with your hands and lightly knead it in the bowl for a few seconds. Form it into a ball and cover it in plastic wrap. Let it chill in the refrigerator for one hour; this helps the gluten relax and results in a tender crust.

5. Once the dough has chilled, remove it from the fridge and let it sit for 15 minutes at room temperature. Meanwhile, preheat your oven to 350°F.

6. On a lightly floured surface, roll out the dough to about 3mm in thickness, forming a circle approximately 12 inches in diameter. This is where the fun begins!

7. Carefully transfer the dough into a 9-inch tart pan with a removable base. Gently press the dough into the bottom and edges of the pan. Trim any excess dough from the edges with a sharp knife, then prick the bottom with a fork to prevent bubbling.

8. Line the tart shell with baking parchment and fill it with pie weights or uncooked rice. This will help maintain the shape while baking. Blind bake for 15 minutes, then remove the weights and parchment. Bake for another 15 minutes or until the crust is a pale golden brown. Allow it to cool completely.

9. In a small bowl, mix together the lemon zest, lemon juice, and cornstarch until no lumps remain. This mixture will give your filling its delightful tang.

10. In a medium saucepan, bring water to a boil. Add the lemon mixture and reduce the heat to medium-low, stirring continuously. The mixture will thicken—this is your lemon filling!

11. In a separate mixing bowl, combine granulated sugar and egg yolks. Mix until smooth, then gradually stir into the thickened lemon mixture. Return to low heat and allow it to boil gently for about five minutes, thickening further. Remove from heat and cool for ten minutes.

12. While the filling cools, prepare the meringue. In a clean bowl, add egg whites and beat on low until frothy. Increase the speed to medium until soft peaks form. Gradually add superfine sugar, one tablespoon at a time, mixing thoroughly between additions.

13. Once all sugar is added, increase the speed to high and beat for five minutes. You want a glossy, thick meringue that holds stiff peaks. Test by rubbing a bit between your fingers; if it feels grainy, continue mixing.

14. Now it’s time to assemble! Pour the cooled lemon filling into the baked crust. Then, use a piping bag fitted with your preferred nozzle to swirl the meringue on top. Get creative with your swirls for a beautiful finish.

15. To finish, use a chef’s blow torch to scorch the meringue, or place it under a hot broiler for a couple of minutes, watching carefully to avoid burning. Top with lemon slices and lemon thyme for garnish.

16. Slice, serve, and enjoy your homemade Lemon Meringue Tart! It’s sure to impress everyone!

Tips and Variations

As you embark on your Lemon Meringue Tart journey, here are some tips to keep in mind for a successful bake:

• Storage: To store the tart, place it in an airtight container or loosely cover it with foil or plastic wrap. Enjoy within three days for the best flavor.
• Make Ahead: The shortcrust pastry can be made a day ahead. Just keep it wrapped in the refrigerator until you’re ready to use it.
• Freezing: While it’s best served fresh, you can freeze the tart before adding the meringue. Thaw completely before adding the topping.
• Variation: Try adding other citrus juices like lime or orange for a fun twist on the classic lemon tart!
• Serving Suggestions: This tart pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream on the side.

Serve This Lemon Meringue Tart With

If you’re planning to serve your Lemon Meringue Tart, consider these delightful pairings:

• Fresh Berries: A side of mixed berries like strawberries, blueberries, or raspberries adds a refreshing contrast to the sweet tart.
• Tea or Coffee: Enjoy this dessert with a cup of your favorite tea or a freshly brewed coffee; the bitterness complements the sweetness of the tart.
• Light Salads: A crisp salad with a citrus vinaigrette can balance the richness of the dessert, making for a light, satisfying meal.
• Seasonal Occasions: Serve this tart at spring and summer gatherings; its bright flavors are ideal for picnics, barbecues, or Easter brunch.
• Birthday Celebrations: Make it a centerpiece for any birthday or special occasion, bringing a sweet and tangy delight to the festivities.

FAQ

Conclusion

The Lemon Meringue Tart is not just a dessert; it’s a delightful experience. The harmonious blend of tart lemon filling, sweet meringue, and flaky crust makes this recipe a must-try. I encourage you to gather your ingredients and give it a shot—your taste buds will thank you!

Lemon Meringue Tart

Indulge in the perfect balance of tangy and sweet with this Lemon Meringue Tart. It's a light, zesty dessert that combines a buttery crust, luscious lemon filling, and fluffy meringue topping. Ideal for any occasion, this delightful tart will leave you craving more!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 6 servings

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1.75 cups All-purpose flour
• 0.25 cups Powdered sugar
• 0.25 teaspoons Salt
• 0.5 cups Unsalted butter
• 1 large Egg
• 1.5 tablespoons Cold water
• 4 Lemons
• 0.33 cups Cornstarch
• 1.5 cups Water
• 1 cups Granulated sugar
• 4 egg yolks Egg yolks
• 4 egg whites Egg whites
• 1 cup Superfine sugar
• Lemon slices
• Lemon thyme

Equipment

• Oven
• Baking Sheet
• Frying Pan
• Large Pot
• Whisk
• Mixing Bowl
• Chef's Knife
• Wooden Spoon

Method

 

1. In a large mixing bowl, combine all-purpose flour, powdered sugar, and salt. Mix until thoroughly combined.
2. Add the unsalted butter that’s been cut into cubes. Using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs, with a few larger pieces remaining.
3. Next, add a large egg and cold water to the bowl. Mix with a fork until all ingredients are well incorporated.
4. Bring the dough together with your hands and lightly knead it in the bowl for a few seconds. Form it into a ball and cover it in plastic wrap. Let it chill in the refrigerator for one hour.
5. Once the dough has chilled, remove it from the fridge and let it sit for 15 minutes at room temperature. Meanwhile, preheat your oven to 350°F.
6. On a lightly floured surface, roll out the dough to about 3mm in thickness, forming a circle approximately 12 inches in diameter.
7. Carefully transfer the dough into a 9-inch tart pan. Gently press the dough into the bottom and edges of the pan. Trim any excess dough from the edges.
8. Line the tart shell with baking parchment and fill it with pie weights or uncooked rice. Blind bake for 15 minutes, then remove the weights and parchment.
9. In a small bowl, mix together the lemon zest, lemon juice, and cornstarch until no lumps remain.
10. In a medium saucepan, bring water to a boil. Add the lemon mixture and reduce the heat to medium-low, stirring continuously.
11. In a separate mixing bowl, combine granulated sugar and egg yolks. Mix until smooth, then gradually stir into the thickened lemon mixture.
12. While the filling cools, prepare the meringue. In a clean bowl, add egg whites and beat on low until frothy. Increase the speed to medium until soft peaks form.
13. Once all sugar is added, increase the speed to high and beat for five minutes until glossy. Test by rubbing a bit between your fingers.
14. Now it’s time to assemble! Pour the cooled lemon filling into the baked crust. Then, swirl the meringue on top with a piping bag.
15. To finish, use a chef’s blow torch to scorch the meringue, or place it under a hot broiler for a couple of minutes, watching carefully.
16. Slice, serve, and enjoy your homemade Lemon Meringue Tart!

Notes

• Make Ahead: The pastry can be made a day ahead.
• Refrigerator: Store leftovers in an airtight container for up to three days.

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Meet Harper Dean

I love the creative challenge of making weeknight dinners feel special without the fuss. I work alongside the team to develop and test recipes that are reliable but never dull. I prepared this meal in my own kitchen, refining the steps to make sure your cooking experience is smooth, fun, and delicious.