Description
A delightful dessert featuring a buttery crust filled with tart lemon custard and topped with fluffy meringue.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 3 tablespoons ice water
- 1 cup sugar (for filling)
- 1/4 cup cornstarch
- 1/4 teaspoon salt (for filling)
- 1 1/2 cups water
- 4 large eggs
- 3/4 cup lemon juice
- 2 tablespoons lemon zest
- 3 tablespoons unsalted butter (for filling)
- 4 large egg whites
- 1/4 teaspoon cream of tartar
Instructions
- Preheat the oven to 350°F (175°C).
- Make the crust by combining flour, butter, sugar, and salt. Mix until crumbly, then add egg yolk and ice water until a smooth ball forms.
- Shape the dough in a tart pan, prick the base with a fork, and bake for 20 minutes until golden brown. Allow to cool.
- Prepare the filling by whisking sugar, cornstarch, and salt in a saucepan. Gradually stir in water, heating until thickened.
- Add beaten eggs to the mixture gradually, then stir in lemon juice and zest. Cook for another 2 minutes before adding butter, mixing until smooth.
- Fill the cooled crust with the lemon filling.
- Make the meringue by beating egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form.
- Top the lemon filling with meringue, ensuring it touches the edges.
- Bake at 375°F (190°C) for 10-12 minutes until the meringue is golden.
- Cool completely before slicing and serving.
Notes
The tart can be made a day in advance. Store in the refrigerator covered loosely.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 22g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg