How To Make Classic Lemon Meringue Tart
You can never go wrong with a great recipe for a classic lemon meringue tart. This dessert gives you just the perfect balance of tart & sweet in every bite.
Serves:
Ingredients
For Crust:
- 5cupsall purpose flour
- 2cupspowdered sugar
- salt
- 1lbunsalted butter
- 6largeegg yolks
- beans or pie weights,dried
For Filling:
- 7juice of lemons,finely zest and strained, grated
- 1¾cupgranulated sugar
- 6largeeggs
- 9largeegg yolks
- 2½stick unsalted butter
For Meringue:
- 5largeegg whites
- ¼tspcream of tartar
- ¼tspsalt
- ¼cupgranulated sugar
Instructions
Crust:
-
Place flour, sugar, a pinch of salt, and butter in food processor. Pulse until crumbly. Add egg yolks. Process until ingredients are fully combined and mixture forms a ball.
-
Heat oven to 325 degrees F. Press crust evenly into 10-inch tart pan. Prick bottom and sides with fork.
-
Fill crust with dried beans or pie weights. Bake until golden brown. Remove from oven; discard beans or pie weights. Cool crust on rack.
Filling:
-
Place all ingredients except butter in large saucepan over very low heat. Whisk continuously until eggs have broken up, sugar has dissolved, and mixture looks thick.
-
Add half of butter and continue whisking until mixture thickens and will coat back of a spoon. Add remaining butter. Continue whisking to prevent mixture from curdling.
-
Remove filling from heat, place on cold surface, and whisk until lukewarm to touch.
Meringue:
-
Place egg whites, cream of tartar, and salt in a large bowl. With electric mixer at low speed, beat until soft peaks begin to form.
-
Increase speed to medium and add sugar, 1 tablespoon at a time, beating just until stiff peaks form. Do not overbeat.
Assemble:
-
Place baking rack in middle of a 450-degree-F oven. Spoon filling decoratively into baked shell, mounding it in center and spreading to outer edge so it touches the crust.
-
Spoon meringue on top. Bake until meringue is lightly brown on edges, which takes about 5 to 7 minutes; do not allow it to overcook.
-
Remove and cool on rack. Refrigerate at least 3 hours before serving.
Nutrition
- Calories: 1149.00kcal
- Fat: 70.09g
- Saturated Fat: 41.30g
- Trans Fat: 2.42g
- Monounsaturated Fat: 19.62g
- Polyunsaturated Fat: 4.18g
- Carbohydrates: 116.76g
- Fiber: 2.82g
- Sugar: 64.99g
- Protein: 17.14g
- Cholesterol: 546.53mg
- Sodium: 727.37mg
- Calcium: 89.49mg
- Potassium: 250.45mg
- Iron: 4.44mg
- Vitamin A: 649.05µg
- Vitamin C: 21.52mg
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