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Lemon Meringue Tart

A delightful dessert featuring a buttery crust, tangy lemon curd, and fluffy meringue for the perfect balance of flavors and textures.
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Prep Time 30 minutes
Cook Time 1 hour 3 minutes
Total Time 1 hour 33 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Tart Crust
  • 8 tbsp unsalted butter (room temperature) Creates a beautifully textured crust.
  • 1/3 cup granulated sugar Adds sweetness and tenderness.
  • 1 cup all-purpose flour Provides structure and crispness.
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla extract Adds aromatic flavor.
  • 1/4 tsp kosher salt Enhances flavor.
For the Lemon Curd Filling
  • 1 1/2 cups granulated sugar Sweetens the lemon curd.
  • 1/2 cup cornstarch Thickens the lemon curd.
  • 3 large egg yolks (room temperature) Enhances flavor.
  • 2 large whole eggs Adds richness.
  • 1 cup lemon juice Freshly squeezed for zest.
  • 2 lemons (zest, finely grated) Provides aromatic intensity.
  • 1/2 tsp kosher salt Balances sweetness.
  • 1 tsp vanilla extract Enriches flavor.
  • 12 tbsp unsalted butter (cubed and ice cold) Adds creaminess.
For the Meringue
  • 4 large egg whites (room temperature) Whipped into meringue.
  • 1 cup granulated sugar Sweetens the meringue.
  • 1/2 cup water Used to create sugar syrup.
  • 2 tsp vanilla extract Enhances meringue flavor.
  • 1/2 tsp cream of tartar Stabilizes egg whites.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (177 degrees C). Prepare your tart pan by lightly greasing it or lining it with parchment paper.
  2. In a bowl or stand mixer, mix together the butter, granulated sugar, flour, kosher salt, and vanilla extract to form a crumbly dough.
  3. Press the dough into the prepared tart pan and fork-dock the surface to prevent puffing.
  4. Bake the tart crust for 30-33 minutes until golden brown; cool completely.
Lemon Curd Filling
  1. In a medium saucepan, whisk cornstarch and sugar with egg yolks, whole eggs, lemon juice, zest, salt, and vanilla extract over medium-low heat until thick, about 7-10 minutes.
  2. Add cold butter one cube at a time, whisking until incorporated.
  3. Pass the curd through a fine mesh sieve if desired, then pour the warm lemon curd into the cooled crust.
  4. Cover with plastic wrap and refrigerate for at least 4 hours to set.
Meringue Preparation
  1. In a saucepan, combine sugar and water, boiling until it reaches 240 degrees F.
  2. In a bowl, whisk egg whites, vanilla extract, and cream of tartar until soft peaks form.
  3. Carefully drizzle the hot syrup into the egg whites while whisking, then whip until the bowl is cool to the touch, about 10 minutes.
Serving
  1. Pipe or dollop the meringue onto the tart and use a torch to brown the peaks if desired.
  2. Serve chilled and enjoy.

Notes

Use fresh lemons and ensure butter and eggs are at room temperature for best results.