Description
A refreshing and delightful dessert featuring a tangy lemon filling topped with fluffy meringue.
Ingredients
Scale
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup unsalted butter, cold and cubed
- 1⁄4 cup granulated sugar
- 1⁄4 teaspoon salt
- 1 large egg yolk
- 2 – 3 tablespoons ice-cold water
- 1 cup fresh lemon juice
- 1 cup granulated sugar
- 4 large eggs
- 1⁄2 cup unsalted butter, cold and cubed
- Zest of 2 lemons
- 4 large egg whites
- 1 cup granulated sugar
- 1⁄2 teaspoon cream of tartar
- 1⁄2 teaspoon vanilla extract
- Fresh lemon zest (optional)
- Fresh mint leaves (optional)
Instructions
- Prepare the Tart Crust: In a large bowl, combine the flour, cold cubed butter, sugar, and salt. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs. Add the egg yolk and ice-cold water, one tablespoon at a time, mixing just until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 1 hour to chill.
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. Press the dough into a 9-inch tart pan with a removable bottom, ensuring the sides are well-covered. Prick the bottom of the tart crust with a fork to prevent puffing.
- Bake the Tart Crust: Preheat your oven to 350°F (175°C). Bake the tart crust for 15-20 minutes, or until golden brown. Allow the tart crust to cool completely.
- Prepare the Lemon Curd: In a saucepan, combine the lemon juice, sugar, eggs, and lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and stir in the cold cubed butter until melted and smooth. Pour the lemon curd into the cooled tart crust and spread evenly.
- Prepare the Meringue Topping: In a clean bowl, beat the egg whites until frothy. Gradually add the sugar, beating until stiff peaks form. Add the cream of tartar and vanilla extract, beating until the meringue is glossy and holds stiff peaks.
- Assemble the Tart: Spread the meringue topping over the lemon curd, creating swirls and peaks with the back of a spoon.
- Bake the Tart: Preheat your oven to 375°F (190°C). Bake the tart for 10-12 minutes, or until the meringue is golden brown and lightly toasted. Allow the tart to cool completely.
- Garnish and Serve: Garnish the tart with fresh lemon zest and mint leaves, if desired. Serve immediately and enjoy!
Notes
- For best results, ensure that the butter is cold when making the crust and meringue.
- Let the tart cool completely before slicing to set the filling.
- This tart can be made a day in advance; just keep it covered in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg