Description
This lemon tart features a buttery crust filled with tangy lemon curd and topped with a fluffy meringue. Perfect for any occasion!
Ingredients
Scale
- 1 1/4 cups All-purpose flour (for the crust)
- 1/2 cup Unsalted butter (cold, cut into cubes)
- 1/4 cup Granulated sugar (for the crust)
- 2 Egg yolks (for the crust)
- 2–3 tablespoons Ice water (for the crust)
- 3/4 cup Lemon juice (freshly squeezed)
- 1 tablespoon Lemon zest (for added flavor)
- 1 cup Granulated sugar (for the filling)
- 3 Eggs (for the filling)
- 2 tablespoons Cornstarch (for thickening)
- 3 Egg whites (for the meringue)
- 1/4 cup Granulated sugar (for the meringue)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine flour and 1/4 cup sugar. Add the cold butter and mix until crumbly.
- Add egg yolks and ice water; mix until a dough forms. Press into a tart pan and prick the bottom with a fork.
- Bake for 15-20 minutes until golden. Let it cool.
- In a saucepan, whisk together lemon juice, zest, 1 cup sugar, eggs, and cornstarch over medium heat. Cook until thickened.
- Pour the lemon filling into the cooled crust and bake for an additional 10 minutes.
- For the meringue, beat egg whites until soft peaks form. Gradually add 1/4 cup sugar and continue beating until stiff peaks form.
- Spread meringue over the lemon filling, sealing the edges.
- Bake for 10-15 minutes until meringue is golden. Let cool before serving.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 29
- Sodium: 100
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 1
- Protein: 4
- Cholesterol: 80