Zesty Lemon Meringue Tart
Lemon meringue tart is a classic dessert known for its bright, tangy flavor and light texture. This delightful treat features a crisp tart shell filled with luscious lemon curd, all topped with a fluffy meringue. It’s a perfect balance of sweet and tart.
Why make this recipe
If you love lemons, this tart is a must-try. It showcases the fresh, zesty flavor of lemons and has a beautiful presentation. This recipe provides an opportunity to impress guests or enjoy a special treat at home. Plus, making lemon curd and meringue from scratch adds to the fun and gives you a sense of accomplishment.
How to make Zesty Lemon Meringue Tart
Ingredients:
- 1 2/3 cup unbleached, all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup slivered almonds
- 10 tablespoons unsalted butter (chilled, cut in 1/2-inch cubes)
- 1 large egg (lightly beaten)
- 1 cup granulated sugar (for curd)
- Zest of 3 lemons (finely grated)
- 4 large eggs (for curd)
- 3/4 cup lemon juice (freshly squeezed from 4-5 lemons)
- 10.5 oz unsalted butter (2 sticks plus 5 tablespoons, softened)
- 4 large egg whites (room temperature)
- 1/8 teaspoon cream of tartar
- 1 cup granulated sugar (for meringue)
- 1 tablespoon Confectioners’ sugar (for finishing)
Directions:
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Preheat the oven to 350°F (175°C). To make the crust, mix flour, sugar, and almonds in a bowl. Cut in the butter until the mixture looks like coarse crumbs. Stir in the beaten egg. Press the mixture into the bottom and up the sides of a tart pan. Bake for 15-20 minutes or until golden. Let it cool.
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For the lemon curd, whisk sugar, lemon zest, eggs, and lemon juice in a saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat and mix in butter until smooth. Let it cool before pouring into the tart shell.
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For the meringue, beat egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar and continue beating until stiff peaks form. Spread or pipe the meringue over the lemon curd.
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Bake the meringue at 350°F (175°C) for 10-15 minutes until lightly browned.
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Allow to cool and serve. Optionally, sprinkle with Confectioners’ sugar before serving.
How to serve Zesty Lemon Meringue Tart
Slice the tart into wedges and serve on individual plates. You can add a dollop of whipped cream or a scoop of vanilla ice cream on the side for extra indulgence. A fresh mint leaf can also make a nice garnish to brighten the plate.
How to store Zesty Lemon Meringue Tart
Store any leftovers in the refrigerator. Cover the tart loosely with plastic wrap or foil to prevent it from drying out. It’s best to consume it within 1-2 days for the best flavor and texture, as the meringue can start to weep over time.
Tips to make Zesty Lemon Meringue Tart
- Use fresh lemons for the best flavor. The zest and juice should be freshly grated and squeezed.
- Ensure your egg whites are at room temperature before beating them. This helps achieve better volume in your meringue.
- Don’t rush the cooling process for the curd. It should be thick and smooth before pouring it into the crust.
Variation
You can experiment with different citrus fruits like lime or orange for a unique twist on this classic tart. Each will bring its own special flavor to the dessert.
FAQs
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Can I make the tart crust ahead of time?
Yes, you can prepare the crust in advance. Keep it covered in the refrigerator until you’re ready to fill it with lemon curd. -
What can I do if my meringue weeps?
Weeping meringue is often due to humidity or beating the egg whites too much. Make sure to beat just until stiff peaks form and store the tart in a cool, dry place. -
Can I freeze the tart?
It is not recommended to freeze lemon meringue tart. The meringue can lose its texture, and the lemon curd may separate when thawed. Enjoy it fresh instead!
Zesty Lemon Meringue Tart
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Mix flour, sugar, and almonds in a bowl.
- Cut in the butter until the mixture looks like coarse crumbs.
- Stir in the beaten egg.
- Press the mixture into the bottom and up the sides of a tart pan.
- Bake for 15-20 minutes or until golden. Let it cool.
- Whisk sugar, lemon zest, eggs, and lemon juice in a saucepan.
- Cook over medium heat, stirring constantly, until thickened.
- Remove from heat and mix in butter until smooth.
- Let it cool before pouring into the tart shell.
- Beat egg whites with cream of tartar until soft peaks form.
- Gradually add granulated sugar and continue beating until stiff peaks form.
- Spread or pipe the meringue over the lemon curd.
- Bake the meringue at 350°F (175°C) for 10-15 minutes until lightly browned.
- Allow to cool and serve.
- Slice the tart into wedges and serve on individual plates.
- Optionally, sprinkle with Confectioners' sugar before serving.
