“Prepare to embark on a tantalizing journey of sweet citrus bliss with our Lemon Meringue Tart. A symphony of tangy lemon curd nestled within a buttery crust, crowned with a cloud of fluffy meringue, this divine dessert is an enchanting medley of flavors and textures that will dance on your taste buds. So, indulge in the zesty allure of our masterpiece and savor the perfect harmony of tart and sweet in every delectable bite.”
Lemon meringue tart
Lemon meringue tart is a delicious dessert that combines the bright and zesty flavors of lemon with a rich and sweet meringue topping, all nestled within a buttery pastry crust. The tart typically consists of three main components:1. Pastry Crust: The base of the lemon meringue tart is a flaky and buttery pastry crust. It provides a delicious contrast to the tangy lemon filling and adds a delightful texture to the dessert.2. Lemon Filling: The lemon filling is made from a mixture of lemon juice, lemon zest, sugar, eggs, and sometimes cornstarch or flour to thicken the mixture. The combination of these ingredients creates a smooth and tangy lemon curd that is bursting with citrus flavor.3. Meringue Topping: The meringue topping is made from whipped egg whites and sugar, creating a light and airy texture. It is spread over the lemon filling and then baked to achieve a golden-brown finish.The result is a heavenly dessert that harmoniously blends the tartness of lemons with the sweetness of meringue, creating a delightful treat that is both refreshing and indulgent. Lemon meringue tart is a classic and beloved dessert enjoyed by many around the world.
Ingredients
For the pastry crust
- 1 ½ cups all-purpose flour
- ½ cup (1 stick) unsalted butter, cold and cut into small cubes
- ¼ cup granulated sugar
- 1 large egg yolk
- 2 tablespoons ice-cold water
For the lemon filling:
- 1 cup freshly squeezed lemon juice (from about 4-5 lemons)
- 1 tablespoon lemon zest
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 ½ cups water
- 1 ½ cups water
For the meringue topping:
- 4 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
For the pastry crust:
- In a food processor, combine the flour, cold butter, and sugar. Pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and ice-cold water to the mixture and pulse until the dough starts to come together.
- Turn the dough out onto a lightly floured surface and knead it into a smooth ball.
- Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes.
- Roll out the chilled dough on a floured surface and transfer it to a 9-inch tart pan. Press the dough evenly into the bottom and sides of the pan.
- Prick the bottom of the crust with a fork, then line the crust with parchment paper and fill it with baking beans or pie weights.
- Bake the crust in the preheated oven for about 15 minutes, then remove the parchment paper and weights and bake for an additional 10 minutes, or until the crust is golden brown. Set aside to cool.
For the lemon filling:
- In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, cornstarch, egg yolks, and water.
- Cook the mixture over medium heat, stirring constantly until it thickens and comes to a boil.
- Reduce the heat to low and continue to cook and stir for another minute.
- Remove the lemon filling from the heat and pour it into the cooled pastry crust. Spread it evenly.
For the meringue topping:
- In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until foamy.
- Add the cream of tartar and continue to beat until soft peaks form.
- Gradually add the granulated sugar while beating, until stiff peaks form and the meringue is glossy.
- Spread the meringue over the lemon filling, making sure to seal the edges to prevent shrinking.
- Create peaks on the meringue using a spoon or spatula for an attractive finish.
Final steps:
- Preheat your oven to 350°F (175°C).
- Bake the tart in the preheated oven for about 15 minutes or until the meringue is lightly browned.
- Remove the tart from the oven and let it cool completely before serving.Enjoy your delightful and luscious Lemon Meringue Tart!
Video
Notes
When making Lemon Meringue Tart, there are a few important things to note to ensure a successful and delicious dessert:
1. Prebaking the Crust: Prebaking the pastry crust is essential to avoid a soggy bottom. Make sure to prick the crust with a fork and use parchment paper and pie weights or baking beans to weigh it down during the initial baking. This will help the crust maintain its shape and texture when filled with the lemon filling.
2. Lemon Filling Thickness: Pay attention to the consistency of the lemon filling. It should be thick enough to hold its shape but not overly firm. When cooking the lemon filling on the stovetop, ensure it reaches a proper boiling point to activate the cornstarch or flour for thickening. Be careful not to overcook it as it can become too thick or develop a starchy taste.
3. Meringue Application: When spreading the meringue over the lemon filling, ensure it completely seals the edges of the tart to prevent shrinking during baking. Creating peaks and swirls on the meringue not only makes the tart look appealing but also helps it to brown beautifully in the oven. Properly baked meringue should be lightly golden on top and slightly crisp on the outside, while remaining fluffy on the inside.
By keeping these points in mind, you can master the art of making Lemon Meringue Tart and serve up a delightful treat that will impress your guests and satisfy your taste buds. Enjoy!
Nutrition
Serving: 100g
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