Lemon Meringue Tart Recipe

Why Make This Recipe

Lemon Meringue Tart is a delightful dessert that combines tangy lemon filling with fluffy meringue on a crisp pie crust. This tart is perfect for special occasions or just to satisfy your sweet tooth. Its bright flavor and airy texture make it a favorite among many, and it’s sure to impress your family and friends. Plus, making your own tart allows you to control the ingredients and ensure it’s fresh and tasty.

How to Make Lemon Meringue Tart

Ingredients

• 1 pie crust
• 1 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 3 large egg yolks, beaten
• 2 tablespoons butter
• 1/2 cup lemon juice
• 1 tablespoon lemon zest
• 3 egg whites
• 1/4 teaspoon cream of tartar

Directions

1. Preheat the oven to 350°F (175°C). Prepare the pie crust according to package instructions and pre-bake it until golden brown.
2. In a saucepan, mix sugar, cornstarch, and salt. Gradually whisk in water and cook over medium heat. Stir until thickened and bubbly.
3. In a small bowl, temper the egg yolks by mixing them with a small amount of the hot mixture, then return to the saucepan.
4. Cook for an additional 2 minutes while stirring. Remove from heat and add butter, lemon juice, and zest. Pour the lemon filling into the pre-baked crust.
5. For the meringue, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
6. Spread the meringue over the lemon filling, ensuring it meets the edges of the crust to prevent shrinking.
7. Bake for 10-12 minutes or until the meringue is golden brown. Allow to cool before serving.

How to Serve Lemon Meringue Tart

Once your Lemon Meringue Tart has cooled, you can serve it right away. Cut it into slices and enjoy it on its own or with a dollop of whipped cream. It is perfect for summer gatherings or holiday dinners.

How to Store Lemon Meringue Tart

To store your Lemon Meringue Tart, cover it loosely with plastic wrap and place it in the refrigerator. It is best enjoyed within 2-3 days. After that, the meringue may begin to weep and lose some of its fluffiness.

Tips to Make Lemon Meringue Tart

• Make sure to pre-bake the pie crust properly to avoid a soggy bottom.
• Whip the egg whites until stiff peaks form for the best meringue texture.
• Ensure the meringue touches the edges of the crust to prevent shrinking during baking.

Variation

You can try different flavors by swapping out the lemon juice for lime or orange juice. Each will give this tart a unique and delicious twist.

FAQs

1. Can I use store-bought meringue?
Yes, you can use store-bought meringue, but homemade meringue will give you the best texture and flavor.

2. How can I prevent the meringue from weeping?
To prevent weeping, ensure the meringue covers the lemon filling completely and reaches the edges of the crust. Also, avoid overcooking the meringue.

3. Can I freeze Lemon Meringue Tart?
It’s not recommended to freeze the tart as the meringue can become watery once thawed. It’s best served fresh.

Lemon Meringue Tart

A delightful dessert featuring tangy lemon filling topped with fluffy meringue on a crisp pie crust, perfect for any occasion.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Pie Crust

• 1 pie crust 1 pie crust Prepared according to package instructions

Lemon Filling

• 1 cup 1 cup sugar
• 2 tablespoons 2 tablespoons cornstarch
• 1/4 teaspoon 1/4 teaspoon salt
• 1 1/2 cups 1 1/2 cups water
• 3 large 3 large egg yolks, beaten Tempered before adding
• 2 tablespoons 2 tablespoons butter
• 1/2 cup 1/2 cup lemon juice
• 1 tablespoon 1 tablespoon lemon zest

Meringue Topping

• 3 large 3 egg whites Beaten until stiff peaks form
• 1/4 teaspoon 1/4 teaspoon cream of tartar Helps stabilize the meringue

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Prepare the pie crust according to package instructions and pre-bake it until golden brown.
2. In a saucepan, mix sugar, cornstarch, and salt. Gradually whisk in water and cook over medium heat. Stir until thickened and bubbly.
3. In a small bowl, temper the egg yolks by mixing them with a small amount of the hot mixture, then return to the saucepan.
4. Cook for an additional 2 minutes while stirring. Remove from heat and add butter, lemon juice, and zest. Pour the lemon filling into the pre-baked crust.

Meringue Preparation

1. Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
2. Spread the meringue over the lemon filling, ensuring it meets the edges of the crust to prevent shrinking.

Baking

1. Bake for 10-12 minutes or until the meringue is golden brown. Allow to cool before serving.

Notes

Make sure to pre-bake the pie crust properly to avoid a soggy bottom. Whip the egg whites until stiff peaks form for the best meringue texture. Ensure the meringue touches the edges of the crust to prevent shrinking during baking. Store covered loosely with plastic wrap in the refrigerator and consume within 2-3 days for best taste.