Dive into the zesty world of this Luscious Lemon Meringue Tart, a delightful twist on a classic favorite that combines the tangy goodness of lemon with the sweet, airy texture of meringue. Starting with a crunchy cookie crust reminiscent of a cheesecake base, and topped with a smooth, creamy lemon filling, this tart is capped with a fluffy meringue that’s lightly toasted to perfection. It’s a dessert that’s not only a feast for the taste buds but also a joy to behold.
Why You’ll Love This: This tart is the perfect blend of textures and flavors. The cookie crust provides a firm base with a slight crunch, contrasting beautifully with the rich, velvety lemon cream made from condensed milk and fresh lemon juice. The meringue topping adds a cloud-like finish that melts in your mouth, with the slight caramelization adding a touch of decadence. Each component works in harmony to deliver a refreshing yet indulgent dessert experience.
Perfect Occasion: This Lemon Meringue Tart is ideal for a variety of occasions, from summer picnics and backyard gatherings to more formal celebrations like bridal showers or anniversary dinners. It’s also perfect for those moments when you want to treat yourself or your loved ones to something special. The elegant appearance and exquisite flavors make it a great choice for impressing guests or adding a sophisticated touch to any dessert table.
Decoration Tips: For an extra special touch, consider adding some edible flowers or thinly sliced lemon rounds atop the meringue before serving. You can also lightly dust the tart with powdered sugar or garnish with sprigs of mint for a fresh, vibrant look. Serving each slice with a dollop of whipped cream or a drizzle of raspberry coulis can add another layer of flavor and color contrast that’s sure to delight.
Ingredients:
- For the Crust:
- 150g of digestive cookies or similar, crushed
- 55g of melted coconut oil or butter
- 3 tablespoons water
- For the Lemon Cream:
- 397g sweetened condensed milk
- 4 egg yolks
- 100ml fresh lemon juice
- Zest of one lemon
- For the Meringue:
- 80g egg whites (about 2 large egg whites)
- 50g water
- 160g sugar
- Prepare the Crust:
- Blend the crushed cookies with melted coconut oil and water until well combined. Press this mixture into a 20 cm tart mold lined with parchment paper, forming a compact layer on the bottom and sides.
- Bake in a preheated oven at 180°C (356°F) for 10 minutes.
- Make the Lemon Cream:
- In a bowl, mix the sweetened condensed milk with the egg yolks. Stir in the lemon zest and juice until the mixture is homogeneous.
- Pour this mixture into the pre-baked crust and return to the oven, now reduced to 120°C (248°F), and bake for 35 minutes.
- Prepare the Meringue:
- In a saucepan, heat water and sugar to 118°C (244°F) to create a syrup.
- Whip the egg whites to stiff peaks, gradually pour in the hot syrup while continuing to beat at high speed for 2 minutes, then reduce to medium until the meringue cools slightly and becomes glossy.
- Assemble the Tart:
- Spoon or pipe the meringue onto the cooled lemon cream layer. Use a kitchen torch to lightly toast the meringue until golden.
Enjoy this delightful Lemon Meringue Tart, a luxurious treat that combines sweet, tangy, and creamy elements into a dessert that’s as beautiful as it is delicious. Whether for a special occasion or a simple weekend treat, it’s sure to impress and satisfy.
