Lemon Meringue Tart

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

French · 255 min · vegetarian

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Ingredients

• 1/4 cup all-purpose flour
• 1/4 cup powdered sugar
• 3 1/4 tbsp, divided unsalted butter
• 1 lemons
• 6 (3 whole, 3 separated) large eggs
• 1/4 cup, divided granulated sugar
• 1/2 tbsp cornstarch
• 1/4 tsp cream of tartar
• 1/4 tsp vanilla extract

Method (tap to check — screen stays awake)

1. Stir the flour, powdered sugar, and 1/2 tsp salt with 10 tbsp melted butter into a soft dough. Press it evenly into a 9-inch tart pan, up the sides and across the base, and chill 20 minutes.
2. Bake the chilled shell at 350F for 22-25 minutes until golden and sandy-crisp. Leave the oven on at 325F.
3. Whisk the 3 whole eggs and 3 yolks (save those whites) with 1 cup of the sugar, the cornstarch, 1 tbsp lemon zest, and 3/4 cup lemon juice. Cook over medium-low, whisking constantly, 6-8 minutes until thick and 170F.
4. Off the heat, whisk in the remaining 6 tbsp butter one piece at a time, then pour the curd into the shell and bake 10 minutes at 325F until just set with a slight center wobble.
5. Cool 30 minutes on the counter, then chill at least 2 hours until the curd slices clean — the wait is part of the recipe, not a suggestion.
6. For the meringue, whisk the 3 egg whites with the remaining 3/4 cup sugar and the cream of tartar in a heatproof bowl set over simmering water until the mixture reaches 160F, then whip off-heat to stiff, glossy peaks with the vanilla. Swoop over the chilled tart and brown with a torch or 1-2 minutes under a hot broiler, watching the whole time.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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