Bake the Perfect Lemon Meringue Tart
Conquer A Lemon Meringue Tart with this Sweet and Tangy Recipe
Craving something sweet and slightly tangy? Feeling like putting on that baking apron and trying your hand at a beloved lemon meringue tart? Check out this short video recipe to get your bearings. Step-by-step and easy to follow, this recipe can be enjoyed any time of the day and any time of the year.
Directions for how to make this lemon meringue tart
What you will need....
For the Tart Crust:
- 1 ¼ cup all-purpose flour
- ¼ teaspoon sea salt
- 2 tablespoon powdered sugar
- ½ cup unsalted butter, chilled
- 1 egg yolk
- ⅛ cup cold water
For Lemon Filling:
- 6 egg yolks
- ⅓ cup cornstarch
- 1 ½ cup water
- ¾ cup sugar
- 2 teaspoon lemon zest
- ⅓ cup fresh squeezed lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoon unsalted butter
- 4 egg whites
- 1 teaspoon cream of tartar
- 1 ½ cup sugar
- ⅓ cup water
- 1 teaspoon vanilla extract
- For crust: In a medium bowl combine flour, salt and powdered sugar. Mix it with the whisk.
- Add the cubed butter and mix into the flour mixture with a pastry cutter until it resembles coarse crumbs. (You can also use food processor instead)
- Add the ice cold water a tablespoon at a time to the flour mixture until the flour comes together. If needed, add some more water until everything comes together.
- Wrap the crust dough with cling wrap and refrigerate for at least 2 hours.
- Once the crust dough is chilled, roll out the dough to ¼ inch thick and transfer the rolled crust dough gently to the tart pan (9 inch dish). Trim the excess at the ends with the rolling pin. Poke the base with a fork here and there.
- Blind bake the tart crust for 30 minutes on a preheated oven at 350 degree F. Once done, set aside to cool down.
- For filling: In a medium whisk egg yolks and cornstarch without any lumps. Set aside.
- Heat a saucepan with water and sugar on a medium flame. Whisk until the sugar dissolves and the syrup reaches rolling boil.
- Slowly add the sugar syrup to the cornstarch mixture and whisk continuously faster. Pour back the combined mixture back to the saucepan and whisk on low flame until thickens.
- Stir in the lemon zest, lemon juice and vanilla extract until smooth.
- Spread the filling evenly into the baked tart crust and refrigerate for 30 minutes at least. (Cover them with cling wrap to avoid skin formation on the filling)
- For meringue: In a stand mixing bowl combine egg whites and cream of tartar. Whisk until the meringue has soft peaks.
- Meanwhile, heat a saucepan with sugar and water, once the sugar has dissolved and it starts bubbling up remove from the heat and pour them into the stand mixer slowly and beat on a low speed until everything is incorporated.
- Add a splash of vanilla and beat the meringue until glossy and stiff peaks are formed.
- Remove the chilled tart to a serving board. Spread the meringue over the chilled tart and create uneven spikes here and there.
- Using a kitchen torch, brown the meringue a little, slice and serve the lemon tart.