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Lemon Meringue Tart

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A classic lemon meringue tart with a crisp buttery crust, tangy lemon filling, and a light, fluffy meringue topping. Perfectly balanced between sweet and citrusy for an elegant dessert.

Ingredients

  • 1 pre-baked tart crust or shortcrust pastry
  • 1/2 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2 egg yolks
  • 2 tbsp cornstarch
  • 3 tbsp unsalted butter
  • 3 egg whites
  • 1/4 tsp cream of tartar (optional)
  • 1/2 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C) and prepare a baked tart crust. Let it cool.
  2. In a saucepan, whisk lemon juice, zest, sugar, eggs, egg yolks, and cornstarch.
  3. Cook over medium heat, stirring constantly until thickened into a smooth curd.
  4. Remove from heat and stir in butter until melted and smooth.
  5. Pour filling into the cooled tart shell and smooth the surface.
  6. In a clean bowl, beat egg whites with salt and cream of tartar until soft peaks form.
  7. Gradually add sugar and beat until stiff, glossy peaks form. Mix in vanilla.
  8. Spread meringue over the filling, sealing edges to the crust.
  9. Bake for 10-15 minutes until meringue is lightly golden.
  10. Cool completely, then chill before slicing and serving.

Notes

  • Use fresh lemon juice for the best flavor.
  • Ensure meringue touches crust edges to prevent shrinking.
  • Do not overcook the filling to avoid curdling.
  • Chill before serving for clean slices.
  • Best enjoyed within 2-3 days.
  • Use a kitchen torch for browning if preferred.

Nutrition

Find it online: https://thefamilycooking.com/lemon-meringue-tart/