How to Make an Elegant Lemon Meringue Tart

How to Make an Elegant Lemon Meringue Tart

Lemon meringue tart is a perfect dessert that combines the brightness of lemon curd with the fluffy sweetness of meringue. It’s a showstopper that is surprisingly simple to make with a little bit of patience and attention to detail. Whether you’re preparing it for a special occasion or just indulging in a delightful treat, this tart will surely impress anyone who tries it.

Here’s how to make an elegant lemon meringue tart that will have your guests raving.

Ingredients:

For the Tart Crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tablespoons ice water

For the Lemon Curd:

• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 1/2 cup fresh lemon juice (about 3-4 lemons)
• 1 tablespoon lemon zest
• 4 large egg yolks
• 2 tablespoons unsalted butter, cut into small pieces

For the Meringue:

• 4 large egg whites
• 1 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract

Step 1: Make the Tart Crust

1. Prepare the dough: Start by sifting the flour, powdered sugar, and salt into a large bowl. Add the cold cubed butter and cut it into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.

2. Add egg yolk and water: Create a well in the center and add the egg yolk. Gradually add ice water, a tablespoon at a time, until the dough just comes together. Don’t overwork it.

3. Chill the dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.

4. Roll out the dough: Once chilled, roll the dough out on a lightly floured surface to fit into a 9-inch tart pan. Press it gently into the pan, making sure the edges are even and the dough is snugly fitting.

5. Blind bake the crust: Preheat the oven to 375°F (190°C). Place parchment paper over the dough and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 5 minutes or until golden. Let the crust cool completely.

Step 2: Make the Lemon Curd

1. Combine dry ingredients: In a medium saucepan, whisk together the sugar, cornstarch, and salt.

2. Add liquid: Gradually whisk in the water, lemon juice, and lemon zest until smooth. Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil.

3. Temper the egg yolks: In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot lemon mixture to the yolks, stirring constantly, to temper them (this prevents the eggs from curdling). Then slowly pour the egg yolk mixture back into the saucepan, continuing to stir.

4. Thicken and finish curd: Cook for an additional 1-2 minutes until the curd has thickened enough to coat the back of a spoon. Remove from heat and whisk in the butter until smooth.

5. Cool the curd: Pour the lemon curd into the cooled tart shell, smoothing it into an even layer. Refrigerate the tart while you prepare the meringue.

Step 3: Make the Meringue

1. Beat egg whites: In a clean bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.

2. Add sugar: Gradually add the sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. This should take about 5-7 minutes. Add vanilla extract and beat for another 30 seconds.

Step 4: Assemble the Tart

1. Top with meringue: Spoon the meringue over the lemon curd, spreading it evenly and ensuring it reaches the edges of the crust to seal in the filling. Use the back of a spoon to create peaks on the meringue.

2. Bake the meringue: Preheat the oven to 350°F (175°C). Place the tart back in the oven for 10-12 minutes or until the meringue is golden brown. Watch carefully to avoid overbaking.

3. Cool the tart: Once the meringue is golden, remove the tart from the oven and let it cool to room temperature. Refrigerate the tart for at least 2 hours before serving, allowing the lemon curd to set.

Step 5: Serve and Enjoy

Once the tart is fully cooled and set, slice it carefully with a sharp knife. The tart should hold its shape with a smooth lemon filling and fluffy meringue topping. Serve it as a refreshing dessert for any occasion, and enjoy the delightful combination of sweet and tangy flavors.

Tips for Success:

• Chill your tools: Keep your butter cold when making the tart dough and chill the dough before rolling it out. This helps create a tender, flaky crust.
• Don’t overbake the meringue: Watch the meringue closely to avoid burning it. The perfect meringue should be golden brown on top with a soft, marshmallow-like interior.
• Use fresh lemons: Fresh lemon juice and zest will give your curd the best flavor. The zest enhances the citrusy brightness that balances the richness of the meringue.

With its crisp crust, tangy lemon filling, and fluffy meringue topping, this elegant lemon meringue tart is sure to become a favorite in your dessert repertoire. Whether you’re making it for a dinner party or a simple family gathering, it’s guaranteed to impress!