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Lemon Meringue Tart
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Lemon Meringue Tart
A sweet and tangy dessert, the lemon meringue tart is a classic French pastry consisting of a lemon curd filling and a fluffy meringue topping, all on a buttery pastry crust. The combination of textures and flavors creates a delightful experience for the palate, with the crunchy pastry giving way to a velvety lemon curd and finished with a light and airy meringue. Perfect for springtime or summer gatherings, this tart is sure to impress your guests with its elegant presentation and refreshing flavors.
Time Cook
45
Level
Intermediate
Calories
320
Allergens
Eggs, Dairy, Gluten
Ingredients
2 cups
All-purpose Flour
100 Calories
1 cup
Confectioner's Sugar
100 Calories
1 cup
Unsalted Butter, chilled and cut into small pieces
100 Calories
3 eggs
Large Eggs, room temperature
180 Calories
1 cup
Granulated Sugar
100 Calories
1/2 cup
Freshly squeezed Lemon Juice
10 Calories
1 tsp
Lemon Zest, grated
0 Calories
1 tsp
Meringue Powder
0 Calories
1/4 tsp
Salt
0 Calories
Step-by-Step Instructions
1
Preheat the oven to 375°F (190°C). In a medium bowl, whisk together the flour and confectioner's sugar. Add the cold butter and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs.
2
Gradually pour in the egg yolks, stirring with a fork until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3
On a lightly floured surface, roll out the chilled pastry dough to a thickness of about 1/8 inch. Transfer the dough to a 9-inch tart pan with a removable bottom. Trim the edges and press the dough into the corners of the pan.
4
Prick the bottom of the pastry with a fork to prevent it from bubbling up during baking. Line the pastry with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and pie weights or beans.
5
In a medium bowl, whisk together the egg yolks, granulated sugar, lemon juice, and lemon zest. Pour the lemon curd into the baked pastry shell and smooth the top.
6
In a clean bowl, beat the egg whites and meringue powder until stiff peaks form. Spread the meringue over the lemon curd, making sure to seal the edges of the meringue to the pastry crust.
7
Bake the tart for an additional 10-15 minutes, or until the meringue is golden brown. Allow the tart to cool completely on a wire rack before serving.
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Where cooking meets life and technology.
© 2025 Cooklaif