Lemon meringue Tart is a classic dessert that almost everyone loves! This is a quick and easy dessert perfect for the summertime citrus!
The dessert is the perfect balance between sweet and sour. Don't be fooled by the picture, it looks a lot harder than it really is to make!
You don’t need a special occasion for this recipe and it is one that doesn’t require baking all day in the kitchen.
That is what everyone wants when the weather outside is beautiful and the days are longer. Here is a the classic lemon meringue tart recipe, I hope you enjoy it!
lemon tart
To makelemon meringue recipe you need to use your stand mixer to make the meringue light and fluffy
Lemon Meringue Tart
Lemon meringue Tart is a classic dessert that almost everyone loves! This is a quick and easy dessert perfect for the summertime citrus! You don’t need a special occasion for this recipe and it is one that doesn’t require baking all day in the kitchen.
That is what everyone wants when the weather outside is beautiful and the days are longer. Here is a the classic lemon meringue tart recipe, I hope you enjoy it!
For the Tart Crust
- 2 sticks butter (cold)
- 2 cups flour (plus 1/4 cup)
- 3 tbsp water (cold)
- 1 whole egg
- 1 tsp salt
Lemon Curd
- 1/2 cup lemon juice
- 2 tsp lemon zest
- 1/2 cup sugar
- 3 whole eggs
- 1 stick butter
Swiss Meringue
- 1/3 cup egg whites
- 3/4 cup sugar
For the tart dough
-
Using the food processor add 2 cups of flour to the bowl along with the salt. Pulse a few times to combine well. Then add all the butter at a time. Turn the processor on and let it combine for 20 seconds.
Once the butter has been combined, add the egg and drizzle in the cold water. Finish with a few tbsp. of flour if needed. Normally now you put the crust into the refrigerator to let the dough come together as it gets cold.
I don't like when my dough is so cold I can't roll it and usually I am in a rush. If you can put the dough in the freezer for 15 minutes it will really help; if not simply take the dough and put a light dusting of flour onto the parchment paper and place the dough on top.
Then dust flour on the top of the dough and put a second piece of parchment paper on top of the dough. With a rolling pin roll out your dough to a thin crust consistency.
Take your tart mold (I used half the tart dough for this recipe and made 7 small tarts using small tart rings) and carefully place your tart dough inside the mold that are on a sheet pan.
Using a rolling pin roll the pin over the mold to trim off any excess dough. Cut out and place a piece of parchment paper that exactly fits inside of your tart.
Use pie weights or dried beans fill the inside of the tart and parchment paper. Place the sheet pan with the tart crust inside a 400 degree preheated oven for 18 minutes. Take out and set aside.
For the lemon curd
-
Place all the ingredients into a small sauce pot and turn on medium low heat. Whisking continually until the curd starts to thicken. Should take about 10 minutes or so.
Strain into a bowl and place in the refrigerator to cool down. After it is completely cool you can fill each tart shell (if you used small ones) or one big tart shell 1/2-3/4 way full of curd.
Place back in the refrigerator until you are ready for your meringue.
For the meringue
In mixing bowl heat egg whites and sugar over water bath until it reaches 160 F. Then immediately place in a stand mixer and whip for 5 minutes or until cool. Put the meringue in pastry bag with a plain tip. Set aside.
To finish
-
Simply pipe little dollops of meringue all over your tart. Then take a torch if you have one or your broiler and toast the meringue quickly. Serve and enjoy!