Timeless Lemon Meringue Tart

why make this recipe

Classic Lemon Meringue Tart is a delightful dessert that combines the tangy flavor of lemon with the sweetness of meringue. This tart is perfect for special occasions or just to enjoy a tasty treat at home. Its fresh and zesty filling, crowned with a soft, fluffy meringue, makes it a favorite among dessert lovers. Making this tart from scratch not only impresses, but it also gives you control over the sweetness and tartness, making it tailored to your taste.

how to make Classic Lemon Meringue Tart

Ingredients:

• 1 pre-made tart shell
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1 cup water
• 3 large egg yolks
• 1/2 cup freshly squeezed lemon juice
• 2 tablespoons unsalted butter
• 1 teaspoon lemon zest
• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar (for meringue)

Directions:

1. Preheat the oven to 350°F (175°C).
2. In a saucepan, whisk together 1 cup sugar, cornstarch, and water. Cook over medium heat until thickened.
3. In a bowl, whisk the egg yolks, then gradually add a little of the hot mixture to the egg yolks to temper them, then return all to the saucepan.
4. Cook for 1-2 minutes until smooth, then stir in lemon juice, zest, and butter. Pour into the tart shell.
5. In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add 1/2 cup sugar until stiff peaks form.
6. Spread meringue over the lemon filling.
7. Bake for 10-15 minutes until meringue is lightly browned.
8. Let cool before serving.

how to serve Classic Lemon Meringue Tart

Serve Classic Lemon Meringue Tart chilled or at room temperature. You can slice it into wedges and place it on dessert plates. Adding a dollop of whipped cream or fresh berries can enhance the presentation and flavor.

how to store Classic Lemon Meringue Tart

Store the tart in the refrigerator to keep it fresh. It is best enjoyed within a day or two, as the meringue can start to weep and lose its texture over time. Cover it lightly with plastic wrap to avoid any unwanted odors in the fridge.

tips to make Classic Lemon Meringue Tart

• Make sure to whisk the lemon filling until smooth to avoid any lumps.
• When beating the egg whites, ensure that the bowl and utensils are clean and free of grease for the best meringue consistency.
• If you prefer a sweeter filling, you can adjust the sugar according to your taste.

variation

For a twist on the classic recipe, you can add some fresh fruit like blueberries or raspberries to the lemon filling for added flavor and color. Alternatively, try adding a hint of lime or orange juice for a different citrus profile.

FAQs

1. Can I use a homemade tart shell instead of a pre-made one?
Yes, you can definitely make your own tart shell if you prefer! It will add a personal touch to your dessert.

2. What can I use instead of granulated sugar for the meringue?
You can try using powdered sugar for a smoother meringue. This can help it dissolve better and create a silkier texture.

3. How long does the meringue stay firm?
The meringue can remain firm for a few hours at room temperature, but it’s best served the same day to enjoy its best texture.

Classic Lemon Meringue Tart

A delightful dessert combining tangy lemon flavor with sweet meringue, perfect for special occasions or a tasty treat at home.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 8 servings

Course: Dessert, Sweet

Cuisine: American, French

Calories: 320

Ingredients Method Notes

Ingredients

  

For the tart

• 1 each pre-made tart shell Store-bought tart shell

For the lemon filling

• 1 cup granulated sugar For the lemon filling
• 2 tablespoons cornstarch
• 1 cup water
• 3 large egg yolks
• 1/2 cup freshly squeezed lemon juice
• 2 tablespoons unsalted butter
• 1 teaspoon lemon zest

For the meringue

• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar For meringue

Method

 

Preparation

1. Preheat the oven to 350°F (175°C).
2. In a saucepan, whisk together 1 cup sugar, cornstarch, and water. Cook over medium heat until thickened.
3. In a bowl, whisk the egg yolks, then gradually add a little of the hot mixture to the egg yolks to temper them, then return all to the saucepan.
4. Cook for 1-2 minutes until smooth, then stir in lemon juice, zest, and butter. Pour into the tart shell.

Meringue preparation

1. In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
2. Gradually add 1/2 cup sugar until stiff peaks form.
3. Spread meringue over the lemon filling.

Baking

1. Bake for 10-15 minutes until meringue is lightly browned.
2. Let cool before serving.

Notes

Serve chilled or at room temperature. You can enhance the presentation and flavor by adding a dollop of whipped cream or fresh berries. Store in the refrigerator and consume within a day or two.