Go Back
Print

Lemon Meringue Tart

This delicious tart and sweet lemon dessert has a buttery flaky crust and is perfect for your Spring and Summer celebrations!
Course Dessert
Cuisine American
Keyword lemon, lemon meringue, lemon meringue tart
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 servings

Equipment

  • 1 9 inch tart pan

Ingredients

Crust

  • 1 1/4 cups all purpose flour
  • 1/2 tsp salt
  • 6 tbsp butter, cubed and frozen
  • 1/4 cup vegetable shortening
  • 3-4 tbsp ice water

Lemon Curd

  • 1 large egg
  • 3 egg yolks
  • 3/4 cup granulated sugar
  • 1 tbsp lemon zest
  • 1 cup freshly squeezed lemon juice
  • 1/3 cup cornstarch
  • 2 tbsp heavy cream
  • 4 tbsp butter

Meringue

  • 4 large egg whites
  • 1 cup sugar
  • 1 tsp vanilla
  • 1/4 tsp cream of tartar

Instructions

Crust

  • Combine flour, butter, shortening, salt in a food processor. Pulse and pour in the water slowly just until the dough comes together. Shape the dough into a disk. Wrap and place in the refrigerator for one hour or overnight.
    After resting, roll out the pie dough and place it into a tart pan with a removable bottom. Trim the edges, then poke several holes in the bottom to allow the steam to escape when baking. Place the tart shell in the refrigerator for at least 30 minutes or in the freezer for about 15 minutes.
    Preheat the oven to 375ºF. Place a piece of parchment over the crust, add pie weights or beans to the pan and bake the crust fully. Blind bake the crust for 20 minutes, then remove the parchment and pie weights. Place the tart shell back in the oven and bake for an additional 15-20 minutes, or until the pastry is fully baked and starts to brown slightly. Set aside until ready to use.

Lemon Curd

  • In a medium heatproof bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream and whisk to combine. Place the bowl over a saucepan of simmering water. Cook on moderate heat, whisking constantly, until mixture becomes thick, about 10-15 minutes.

    Remove the pan from the heat and immediately strain with a mesh strainer in to a separate bowl. Add the butter, one tablespoon at a time, and whisk until completely melted. Refrigerate overnight then add the filling to the tart crust. Pipe the meringue on top with an extra large open or star tip. Use a hand torch to brown.

Meringue

  • Fill medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring water to a simmer. 
Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. 
Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined.