Meringue Tart
Ingredients:
For the Tart Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 2-3 tablespoons ice water
For the Lemon Filling:
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 cup water
- 1/2 cup fresh lemon juice (about 3-4 lemons)
- 1 tablespoon lemon zest
- 3 large egg yolks, beaten
- 2 tablespoons unsalted butter
For the Meringue Topping:
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions:
1. Prepare the Tart Crust:
- Preheat your oven to 350°F (175°C).
- In a food processor, pulse the flour, sugar, and salt until combined.
- Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and pulse to combine.
- Gradually add ice water, 1 tablespoon at a time, until the dough begins to come together.
- Turn the dough onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges.
- Prick the bottom of the crust with a fork and line it with parchment paper. Fill with pie weights or dried beans.
- Bake the crust for 15 minutes, then remove the parchment paper and weights. Bake for an additional 10 minutes, or until golden brown. Let cool completely.
2. Prepare the Lemon Filling:
- In a medium saucepan, whisk together the sugar and cornstarch.
- Gradually whisk in the water, lemon juice, and lemon zest.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- Boil for 1 minute, then remove from heat.
- Gradually whisk in the beaten egg yolks, then return the mixture to the heat and cook for an additional 2 minutes, stirring constantly.
- Remove from heat and stir in the butter until melted and smooth.
- Pour the lemon filling into the cooled tart crust. Allow to cool to room temperature, then refrigerate until set, about 1-2 hours.
3. Prepare the Meringue Topping:
- In a large mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
- Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form.
- Beat in the vanilla extract.
4. Assemble the Tart:
- Preheat your oven to 400°F (200°C).
- Spread the meringue over the chilled lemon filling, making sure to seal the edges to prevent shrinking.
- Use the back of a spoon to create peaks and swirls in the meringue.
- Bake in the preheated oven for 6-8 minutes, or until the meringue is golden brown.
- Remove from the oven and let the tart cool to room temperature.
5. Serve:
- Slice and serve the meringue tart. Enjoy!
This Meringue Tart features a buttery crust, tangy lemon filling, and fluffy meringue topping – a delightful dessert for any occasion
