Lemon Meringue Tart
Prep Time: 30 minutes | Cook Time: 25 minutes | Total Time: 2 hours 55 minutes
Ingredients:
For the pâte sucrée (tart shell):
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/4 tsp salt
1 large egg yolk
1 and 1/4 cups all-purpose flour
For the lemon filling:
1/2-3/4 cup lemon juice, freshly squeezed
4 large eggs
3/4 cup granulated sugar
Zest from 2-3 lemons
Pinch of salt
1/4 tsp vanilla extract
1/2 cup unsalted butter, softened, cubed
For the meringue:
4 egg whites
1/2 tsp cream of tartar
1/2 tsp vanilla extract
Pinch of salt
1/2 cup granulated sugar
Instructions (yields 8 slices):
To make the crust: In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter, sugar, and salt on medium speed until the mixture is light and fluffy.
Add the egg yolk and beat until incorporated. Turn the mixer on low, add the flour, and mix until the mixture comes together as a dough.
Dust a work surface with flour and fold the dough over itself until it’s in a ball. Flatten the ball into a 1-inch thick disc. Wrap the dough in plastic wrap and transfer to the fridge for 2 hours.
To make the lemon filling: Fill a small saucepan with a couple of inches of water and bring it to a simmer.
Warm the lemon juice in a separate saucepan over low heat.
Combine the eggs, sugar, lemon zest, salt, and vanilla extract in a heat-proof bowl that can fit over the saucepan with the simmering water (double boil). Place the bowl over the simmering water and whisk.
Once the lemon juice comes to a simmer, slowly pour it into the egg mixture and whisk continually until the curd has thickened.
Remove the bowl from the heat, add the butter, and stir thoroughly until incorporated.
Pass the lemon curd through a fine mesh sieve, if desired. Set aside.
While the lemon curd is cooling, bake the crust: Remove ball of dough from the fridge and roll out to fit a 9-inch tart pan. Bake the crust at 375°F for about 15 minutes or until it is a light golden brown. Turn the oven down to 350°F and allow the crust to cool on a trivet.
Once the tart shell has cooled slighlty, pour the lemon curd into the baked tart shell and smooth the top of the curd with the back of a spoon. Bake in the oven for 5-10 minutes.
To make the meringue: Using a stand mixer with the whisk attachment, or a hand mixer, beat the egg whites on medium speed until frothy, then add the cream of tartar, salt, and vanilla extract.
Increase the mixer speed to medium-high and beat to soft peaks. While continuing to beat the egg whites, gradually add the granulated sugar and beat until glossy and stiff peaks form.
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