Savor the tangy sweetness of this Luscious Lemon Meringue Tart, a classic French dessert that brings together a crisp pastry shell, a vibrant lemon curd, and a soft, toasty meringue.
For an 18 cm diameter tart pan
Ingredients:
For the Crust:
- 150 g flour, for a sturdy yet delicate base
- 75 g cold butter, diced for ease
- 50 g powdered sugar, for subtle sweetness
- 1 egg yolk, for richness
- A pinch of salt, to heighten taste
For the Lemon Filling:
- The zest and juice of 2 lemons, for zing
- 120 g sugar, for a sweet contrast
- 3 eggs, to bind and set the curd
- 50 g butter, for a silky texture
For the Meringue Topping:
- 2 egg whites, for fluffiness
- 100 g sugar, for structure
- 50 ml water, to create syrup
- A pinch of salt, to stabilize the whites
Instructions:
- Start with the crust by blending flour, butter, powdered sugar, egg yolk, and salt to form the dough. Chill it, roll it out, and line the tart pan. Blind bake it until golden and set aside to cool.
- For the lemon filling, combine lemon zest, juice, sugar, and eggs in a saucepan. Cook until thickened, then whisk in butter. Spread the curd over the crust and chill.
- To make the meringue, cook sugar and water into a syrup. Beat the egg whites with salt to soft peaks, then slowly pour in the syrup, continuing to whip to stiff, glossy peaks.
- Pile the meringue onto the lemon curd, and use a kitchen torch to caramelize the top.
This Lemon Meringue Tart is a joyful blend of textures and flavors—crisp, creamy, and airy—each bite a perfect mouthful of delight. Enjoy this tart as a show-stopping dessert that will captivate your guests. Bon appétit! 👩🏻🍳🍋🥧
