Per serving · Approximate values estimated by AI
Lemon Tart with Meringue
Traditional dish · French
A classic French lemon tart featuring a crisp, buttery pastry crust filled with a bright, tangy lemon curd, topped with a fluffy, toasted meringue.
Ingredients
- All-purpose flour1 1/2 cups
- Unsalted butter, cold1/2 cup
- Granulated sugar1/4 cup
- Ice water3-4 tbsp
- Lemon zest2 tbsp
- Lemon juice1/2 cup
- Large eggs4
- Sweetened condensed milk1 can (14 oz)
- Egg whites3
- Cream of tartar1/4 tsp
- Saltpinch
- Black pepperpinch
Steps
- 1
For the crust: In a bowl, combine flour and sugar. Cut in cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
- 2
Preheat oven to 375°F (190°C). Roll out the dough on a lightly floured surface to fit a 9-inch tart pan with a removable bottom. Press the dough into the pan, trim excess, and prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
- 3
Remove parchment and weights, then bake for another 10-12 minutes until lightly golden. Let cool slightly.
- 4
For the filling: In a bowl, whisk together lemon zest, lemon juice, eggs, and sweetened condensed milk until smooth.
- 5
Pour the lemon filling into the pre-baked tart shell. Bake at 350°F (175°C) for 20-25 minutes, or until the filling is set but still has a slight wobble in the center.
- 6
While the tart bakes, prepare the meringue: In a clean, dry bowl, beat egg whites with cream of tartar and salt until soft peaks form. Gradually add 1/4 cup sugar (not listed, assuming user has basic sugar) while beating until stiff, glossy peaks form.
- 7
Once the tart is out of the oven, spread the meringue evenly over the top, ensuring it touches the crust to prevent shrinking. Use a spoon or spatula to create decorative peaks.
- 8
Broil the tart for 1-2 minutes, watching very closely, until the meringue is lightly golden brown. Let the tart cool completely before serving.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
