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Lemon Meringue Tart Recipe

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3.8 from 11 reviews

This Lemon Meringue Tart features a crisp, buttery shortcrust pastry filled with a tangy, smooth lemon custard and topped with light, glossy meringue swirls. Finished with torched peaks and a garnish of fresh lemon slices and lemon thyme, this tart is the perfect balance of sweet, tart, and airy delight, ideal for a refreshing dessert.

Ingredients

Shortcrust Pastry

  • 1 ¾ cups all purpose flour (spooned and leveled)
  • ¼ cup powdered sugar
  • ¼ teaspoon salt
  • ½ cup unsalted butter (cold and cut into cubes)
  • 1 large egg
  • 1 ½ tablespoons cold water

Lemon Filling

  • 4 lemons (zested and juiced)
  • ⅓ cup cornstarch
  • 1 ½ cups water
  • 1 cup granulated sugar
  • 4 egg yolks (save the whites for meringue)

Meringue

  • 4 egg whites
  • 1 cup superfine sugar (can use granulated – see notes)

Garnish

  • lemon slices
  • lemon thyme sprigs

Instructions

  1. Prepare the Shortcrust Pastry: In a large bowl, combine flour, powdered sugar, and salt. Rub in the cold cubed butter until mixture resembles fine breadcrumbs with some larger butter pieces.
  2. Mix and Knead Dough: Add the egg and cold water, mixing with a fork until combined. Knead gently to form a dough ball. Add more water if too crumbly.
  3. Chill the Dough: Shape dough into a flat disc, wrap in plastic, and refrigerate for 1 hour.
  4. Preheat and Roll Dough: Remove dough, let it sit for 15 minutes at room temp. Preheat oven to 350°F (175°C). Roll dough on a floured surface to 3mm thickness, about 12 inches diameter.
  5. Fit Dough into Tart Pan: Transfer dough to a 9-inch tart pan with removable base. Press evenly onto bottom and edges, trim excess, then prick base with a fork.
  6. Blind Bake Pastry: Line tart with parchment and pie weights/rice. Bake 15 minutes, remove weights and parchment, bake additional 15 minutes until pale golden and dry. Cool completely.
  7. Make Lemon Filling: Mix lemon zest, juice, and cornstarch until smooth. Boil water in a medium pan, add lemon mixture, reduce heat and stir until thickened. Remove from heat.
  8. Mix Egg Yolks and Sugar: In a bowl, mix sugar and egg yolks until smooth. Gradually stir into lemon mixture. Return to heat and simmer gently, stirring, until very thick (~5+ minutes). Cool for 10 minutes.
  9. Fill Tart Shell: Pour lemon filling into cooled tart shell. Refrigerate for 1 hour until set.
  10. Prepare Meringue: Using a stand mixer and whisk attachment, beat egg whites on low until frothy. Increase speed to medium until soft peaks form.
  11. Add Sugar to Meringue: Gradually add sugar tablespoon by tablespoon, mixing fully each time. Once all added, scrape bowl and beat on high for 5 minutes until thick, bright, and glossy with no sugar grains.
  12. Pipe Meringue: Use a piping bag fitted with star nozzles to pipe swirls of meringue over lemon filling.
  13. Finish Meringue: Torch the meringue lightly with a chef’s blow torch or place under a hot broiler for a couple of minutes to brown peaks.
  14. Garnish and Serve: Decorate tart with lemon slices and lemon thyme sprigs. Slice and enjoy!

Notes

  • Use superfine sugar for meringue to ensure it dissolves completely and produces a smooth texture. Granulated sugar is an acceptable substitute but may require more beating.
  • Cold butter and cold water are essential for a flaky pastry crust.
  • If the dough is too crumbly, add cold water sparingly to avoid making it sticky.
  • Blind baking helps prevent a soggy crust from the wet lemon filling.
  • Ensure to cool the tart completely before adding filling and meringue to maintain structural integrity.
  • Use a stand mixer for best meringue results, but hand beating can also work with more time and effort.

Find it online: https://bitezly.com/lemon-meringue-tart-recipe/