Lemon Meringue Tart
Lemon Meringue Tart is a zesty and creamy dessert with a buttery crust, tangy lemon filling, and fluffy meringue topping. This elegant tart is perfect for special occasions or a delightful treat any day.
The Lemon Meringue Tart is a timeless dessert that combines a buttery almond crust, tangy lemon curd, and a cloud-like meringue topping. Each bite is a delightful contrast: the rich, crumbly crust supports a smooth, citrusy lemon filling that strikes the perfect balance between sweet and tart. Topped with billowy, toasted meringue swirls, this tart is as beautiful as it is delicious. Ideal for special occasions or as a refreshing dessert to follow a hearty meal, the Lemon Meringue Tart is a classic treat that impresses both in flavor and presentation.
Ingredients
- 240 g flour
- 30 g almond powder
- 70 g icing sugar
- A pinch of salt
- 140 g butter, chilled and cubed
- 1 tsp vanilla extract
- 1 egg
- 2 egg yolks
- 1 whole egg
- 60 g sugar
- 25 g cornstarch
- 150 ml lemon juice (about 3 lemons)
- 100 ml water
- 50 g butter
- 80 g egg whites (about 2 large eggs)
- 160 g sugar
Nutritional Information
- Calories: 350
- Protein: 5g
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 120mg
- Carbohydrates: 40g
- Fiber: 1g
- Sugar: 25g
- Sodium: 120mg
Directions
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In a large bowl, combine the flour, almond powder, icing sugar, and salt. Add the butter, vanilla extract, and egg, and mix until it forms a dough. Wrap the dough in parchment paper and refrigerate for 1 hour.
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n a saucepan, whisk together the egg yolks, whole egg, sugar, and cornstarch. Add the lemon juice and water, then heat over medium heat, stirring constantly until it thickens to a custard-like consistency. Remove from heat, add the butter, and stir until smooth. Pour the lemon cream into a bowl, cover with plastic wrap press it directly onto the surface to avoid skin formation, and let it cool.
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Roll out the dough and fit it into a 25 cm round tart pan. Use a fork to poke small holes in the base to prevent it from puffing up. Preheat your oven to 170°C (340°F) and bake the crust for 12 minutes.In a small bowl, whisk together 1 egg yolk and 1 tsp of milk, then brush it over the baked crust to seal. Let rest for 5 minutes.
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Spread the cooled lemon cream evenly over the baked crust.
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In a heatproof bowl, combine the egg whites and sugar. Heat the mixture over a pot of simmering water (bain-marie) until the sugar dissolves and the mixture reaches about 60°C (140°F). Remove from heat and whisk with an electric mixer until stiff peaks form. Pipe or spread the meringue over the lemon cream in a decorative pattern, then lightly toast with a kitchen torch until golden.
