This Lemon Blueberry Meringue Tart is a delightful combination of tangy lemon filling and airy blueberry meringue. With a buttery crust, zesty lemon curd, and a topping of fluffy blueberry-infused meringue, this tart is both visually stunning and incredibly delicious. Finished with fresh blueberries, candied lemon peel, and edible flowers, it’s a perfect dessert for any special occasion.
Why You’ll Love This Dessert: This tart is a symphony of flavors and textures. The tart lemon filling provides a refreshing contrast to the sweet, airy meringue, while the blueberries add a burst of fruitiness. The meringue, infused with blueberry powder, not only adds a beautiful color but also a unique twist to the traditional meringue topping. The candied lemon peel and edible flowers elevate the presentation, making it a dessert that’s sure to impress.
Perfect Occasion: This tart is perfect for any special occasion, from dinner parties and family gatherings to holiday celebrations. Its bright flavors and elegant presentation make it a standout dessert for spring and summer events. Whether you serve it as the grand finale to a festive meal or as a show-stopping centerpiece at a party, this tart is sure to delight your guests.
Decoration Tips: For an exquisite presentation, top the tart with a generous handful of fresh blueberries and a scattering of candied lemon peel. Edible flowers add a touch of elegance and a pop of color. If you have a culinary torch, gently toast the meringue to give it a golden, caramelized look. Serve on a beautiful platter to highlight its stunning appearance.
Ingredients:
For the Lemon Filling:
- 5 egg yolks
- 1/4 tsp kosher salt
- 1/4 cup corn starch
- 1 1/4 cups granulated sugar
- 2 tbsp lemon zest (from 3-4 lemons)
- 3/4 cup lemon juice
- 1 1/4 cup water
- 4 tbsp butter
For the Blueberry Meringue:
- 1/2 cup freeze-dried blueberries (ground into powder)
- 5 large egg whites
- 1 1/4 cups granulated sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
For Toppings:
- Fresh blueberries
- Candied lemon peel
- Edible flowers
- Prepare the Lemon Filling:
- In a medium pot, whisk together the water, lemon juice, lemon zest, sugar, cornstarch, and salt until well combined.
- Place the pot over medium-high heat and whisk continuously until the mixture thickens to avoid clumps.
- In a separate bowl, slowly drizzle 1 cup of the hot lemon mixture into the egg yolks while whisking vigorously to temper the eggs.
- Return the egg mixture to the pot, whisking constantly, and cook for another 2 minutes over medium-high heat.
- Remove from heat and stir in the butter until melted.
- Pour the lemon filling into a fully cooked tart shell, cover with plastic wrap, and chill in the refrigerator for 3-4 hours until set.
- Prepare the Blueberry Meringue:
- In a large heatproof metal bowl, combine the egg whites, ground freeze-dried blueberries, sugar, and cream of tartar.
- Place the bowl over a pot of simmering water, whisking constantly until the sugar has dissolved and the mixture reaches 160°F.
- Remove the bowl from the heat and use a stand mixer or hand mixer to whip the mixture, gradually increasing the speed to medium-high.
- Add the vanilla extract and continue whipping until the meringue is glossy and forms stiff peaks, about 8 minutes.
- Assemble the Tart:
- Spoon or pipe the blueberry meringue over the set lemon filling, creating a dome shape if desired.
- Optionally, use a culinary torch to gently toast the meringue until golden brown.
- Top with fresh blueberries, candied lemon peel, and edible flowers.
- Chill and Serve:
- Chill the tart in the refrigerator until ready to serve.
- Slice and enjoy the refreshing and elegant flavors of this Lemon Blueberry Meringue Tart.
Enjoy! Relish the tangy lemon and sweet blueberry flavors in this beautiful tart. Perfect for any occasion, it’s sure to be a favorite among your family and friends. Enjoy every delightful bite!
