Lemon Meringue Tart
User Reviews
5
Lemon Meringue Tart
Description
The Lemon Meringue Tart starts with a crust composed of graham cracker crumbs, sugar, and melted butter, pressed into a tart pan and baked until lightly browned. The filling is a silky mixture of whole eggs, granulated sugar, lemon zest, fresh lemon juice, and heavy cream, whisked and strained to ensure smoothness. This lemon custard filling is poured into the pre-baked crust and baked gently to set.
Separately, a meringue is prepared by whipping egg whites with cream of tartar and brown sugar to a stable, glossy peak. The meringue is added just before serving to maintain its light and fluffy texture, providing a sweet contrast to the tart lemon curd beneath.
This tart offers a combination of textures: a crisp, buttery crust; a bright, tangy lemon custard; and a soft, sweet meringue topping. It is ideal for dessert after meals and can be prepared partly in advance.
The notes suggest making the crust up to two days ahead or freezing it. The baked tart with filling can be made one day ahead, with the meringue added fresh before serving. This approach helps maintain the meringue’s texture and appearance.
Ingredients
For the crust:
- 1 1/4 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons butter melted
For the filling:
- 6 egg large
- 1 1/2 cups granulated sugar
- 1 tablespoon lemon finely grated zest
- 3/4 cup lemon juice freshly squeezed
- 1 cup heavy cream
For the meringue:
- 3/4 cup egg white
- 1/4 teaspoon cream of tartar
- 1 1/2 cups brown sugar light; firmly packed
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
- The graham cracker crust can be prepared up to two days in advance and stored in the refrigerator or frozen for up to one month.
- The tart with baked lemon filling can be made a day ahead; add the meringue topping only just before serving to keep it light.
- This recipe works with a 9-inch tart or pie pan; any leftover filling can be baked separately for a snack.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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