Introduction
Lemon tart with meringue is a delightful dessert that combines a crisp pastry shell with a smooth, tangy lemon filling, topped with a light and fluffy meringue. This classic treat is perfect for any occasion, offering a balance of sweetness and tartness that tantalizes the taste buds. Whether you are entertaining guests or simply indulging yourself, this lemon tart is sure to impress.
Detailed Ingredients with measures
For the tart crust:
– 200g all-purpose flour
– 100g butter, chilled and diced
– 50g powdered sugar
– 1 egg yolk
– A pinch of salt
For the lemon filling:
– 150ml freshly squeezed lemon juice
– 200g granulated sugar
– 4 eggs
– 100g unsalted butter
For the meringue:
– 3 egg whites
– 150g granulated sugar
– A dash of lemon juice
Prep Time
Preparation time for this delicious lemon tart is approximately 30 minutes, allowing you to gather all your ingredients and prepare them for the baking process.
Cook Time, Total Time, Yield
The cooking time for the lemon tart is around 25 minutes, while the meringue requires an additional 10 minutes to achieve the perfect texture. In total, the entire process takes about 1 hour, resulting in a delightful tart that serves 8 to 10 people. Enjoy this tangy dessert chilled or at room temperature for the best experience.
Detailed Directions and Instructions
Prepare the Tart Crust
Combine flour, sugar, and salt in a bowl. Add cold butter cut into small pieces. Mix until the mixture resembles coarse crumbs. Incorporate an egg yolk and cold water. Form into a dough, wrap in plastic, and chill for at least 30 minutes.
Roll Out the Dough
On a floured surface, roll out the chilled dough to fit your tart pan. Transfer it carefully into the pan and press it against the bottom and sides. Trim any excess dough.
Bake the Crust
Preheat the oven to 180°C (356°F). Prick the crust with a fork to prevent bubbling. Bake for 20-25 minutes or until lightly golden. Allow it to cool completely.
Prepare the Lemon Filling
In a saucepan, combine sugar, lemon juice, lemon zest, and eggs. Whisk over medium heat until it thickens. Remove from heat and let it cool slightly before adding butter. Mix until smooth.
Pour the Filling into the Crust
Once cooled, pour the lemon filling into the baked tart crust. Spread evenly and return to the oven. Bake for 10-15 minutes until set.
Make the Meringue Topping
Whip egg whites with a pinch of salt until frothy. Gradually add sugar while continuing to beat until stiff peaks form. Spread the meringue over the lemon filling.
Bake the Meringue
Bake the tart for an additional 10 minutes at 180°C (356°F) or until the meringue is golden brown. Watch closely to avoid burning.
Cool and Serve
Allow the tart to cool at room temperature. Refrigerate for at least an hour before serving to set the filling.
Notes
Choosing Lemons
Select fresh, firm lemons for the best flavor and juiciness.
Storage Tips
Store any leftovers in the refrigerator and consume within 2-3 days for optimal freshness.
Alternative Toppings
Consider adding fresh fruit or a dusting of powdered sugar on top of the meringue for added flavor and decoration.
