Description
A visually stunning dessert featuring a buttery crust, zesty lemon filling, and a cloud-like meringue topping that delights the senses.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and cut into cubes
- ¼ cup granulated sugar
- 1 large egg yolk
- 2 to 3 tablespoons ice water
- 1 cup granulated sugar (for filling)
- 2 large eggs
- 2 large egg yolks
- ½ cup freshly squeezed lemon juice
- 2 tablespoons unsalted butter (for filling)
- Zest of 1 lemon
- 2 large egg whites
- ½ teaspoon cream of tartar
- ½ cup granulated sugar (for meringue)
Instructions
- Make the tart crust: Combine flour and sugar. Add chilled butter, mixing until resembling coarse crumbs. Stir in egg yolk and gradually add ice water until dough forms. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C). Roll out dough on a floured surface to fit a 9-inch tart pan. Press into the pan, trim edges, and prick the bottom with a fork.
- Line the crust with parchment paper and fill with weights. Bake for 15 minutes, remove weights and parchment, then bake for another 10-12 minutes until golden. Remove and cool.
- Prepare the lemon filling: Whisk together sugar, eggs, egg yolks, lemon juice, and zest in a saucepan. Cook over medium heat, stirring constantly, until thickened. Stir in butter until melted.
- Pour lemon filling into cooled tart shell and spread evenly. Cool to room temperature.
- Make the meringue: Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
- Spread meringue over the lemon filling, sealing the edges. Create peaks and swirls.
- Bake the meringue in a preheated oven at 350°F (175°C) for about 10-12 minutes, until golden brown.
- Allow tart to cool completely before slicing. Serve chilled or at room temperature.
Notes
Use freshly squeezed lemon juice for the best flavor. Be cautious when baking the meringue to avoid weeping.