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Lemon Meringue Tart

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A classic dessert featuring zesty lemon curd, a buttery graham cracker crust, and a billowy meringue that delights the taste buds.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 3 large egg yolks
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon unsalted butter
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar (for meringue)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Create the crust by mixing graham cracker crumbs with melted unsalted butter and pressing into a tart pan. Bake for about 10 minutes until golden brown, then let cool.
  3. Prepare the lemon filling by whisking together sugar, cornstarch, and salt in a saucepan. Gradually add water and cook over medium heat until thickened, about 5 minutes.
  4. Incorporate the egg yolks by whisking them in a small bowl, tempering with hot mixture, then returning to the saucepan. Stir in lemon juice, zest, and 1 tablespoon butter.
  5. Assemble the tart by pouring lemon filling into the cooled crust.
  6. Whip the meringue by beating egg whites and cream of tartar until soft peaks form, then gradually add sugar until glossy and stiff peaks form.
  7. Spread the meringue over the lemon filling ensuring it touches the crust to prevent shrinking.
  8. Bake for 10-15 minutes until meringue is lightly golden.
  9. Cool completely before slicing.

Notes

Store leftovers in the refrigerator for up to 3 days.

Nutrition

Find it online: https://recypez.com/lemon-tart-with-meringue-recipe/

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