Lemon Meringue Tart
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5.0
45 reviews
Excellent
Lemon Meringue Tart
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This lemon meringue tart is topped with a pile of toasted brown sugar meringue, it's a show stopping dessert that's perfect for a special occasion.
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Ingredients
For the crust:
- 1 1/4 cups Graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons butter melted
For the filling:
- 6 large eggs
- 1 1/2 cups granulated sugar
- 1 tablespoon finely grated lemon zest
- 3/4 cup freshly squeezed lemon juice
- 1 cup heavy cream
For the meringue:
- 3/4 cup egg whites
- 1/4 teaspoon cream of tartar
- 1 1/2 cups firmly packed light brown sugar
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Instructions
- Preheat the oven to 325 degrees F.
- For the crust: Place the graham cracker crumbs and sugar in a bowl and stir to combine. Add the butter and stir until crumbs are all moistened.
- Pour the graham cracker mixture into a 9 inch non stick tart pan or pie pan. Firmly press the mixture into the bottom and sides of the pan.
- Bake the crust for 10-12 minutes or until lightly browned.
- For the filling: While the crust is baking prepare the filling. Whisk the eggs and sugar together in a bowl until smooth.
- Whisk in the lemon juice until thoroughly incorporated.
- Whisk in the cream and then strain the filling through a sieve into a large measuring cup and stir in the zest. The filling will be quite liquid at this point.
- Without removing the crust from the oven, pour the filling into the crust. You may have leftover filling if you're using a tart pan; just pour the leftover into a greased ovenproof dish and bake it along with the tart for a snack for later on.
- Bake the tart for 35-40 minutes until the center is just set. Cool the tart on a rack and then refrigerate for at least an hour.
- For the meringue: Place the egg whites and cream of tartar into a stand mixer fitted with a whisk attachment.
- Place the brown sugar into a medium heavy saucepan and add just enough water to cover.
- Put your candy thermometer on the pan and turn the heat to high.
- When the sugar reaches 240 degrees, start whipping the egg whites by turning your mixer to high speed; you want the egg whites to be foamy and starting to thicken before you add the sugar syrup.
- When the sugar reaches 245 degrees, remove the thermometer from the pan and turn the mixer speed down to medium.
- Pour the sugar into the egg whites in a thin, steady stream avoiding the moving whisk. When all the sugar has been added, continue whipping until the meringue reaches the firm peak stage.
- Quickly spread the meringue over the tart with a large spoon or offset spatula. Use your torch to brown the outside of the meringue. Store the tart in the fridge until ready to serve.
Notes
- Make Ahead: The tart crust can be made in advance and stored in the fridge for 2 days or frozen for a month. The tart with the lemon filling baked into it can be made a day in advance, add the meringue just before serving.
- Adapted from the Mustards Grill cookbook. This recipe works for a 9 inch tart or 9 inch pie.
Nutrition Information
Show Details
Calories
492kcal
(25%)
Carbohydrates
75g
(25%)
Protein
7g
(14%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Cholesterol
165mg
(55%)
Sodium
210mg
(9%)
Potassium
178mg
(5%)
Sugar
63g
(126%)
Vitamin A
725IU
(15%)
Vitamin C
8mg
(9%)
Calcium
66mg
(7%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Calories | 492kcal | 25% |
| Carbohydrates | 75g | 25% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 165mg | 55% |
| Sodium | 210mg | 9% |
| Potassium | 178mg | 4% |
| Sugar | 63g | 126% |
| Vitamin A | 725IU | 15% |
| Vitamin C | 8mg | 9% |
| Calcium | 66mg | 7% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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