Name: Classic Lemon Meringue Tart Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 3 h 20 min
Yield: 10
Cuisine: American
Ingredients: For Crust:; 5 cups all purpose flour; 2 cups powdered sugar; salt; 1 lb unsalted butter; 6 large egg yolks; dried beans or pie weights; For Filling:; 7 finely zest and strained, grated juice of lemons; 1¾ cup granulated sugar; 6 large eggs; 9 large egg yolks; 2½ stick unsalted butter; For Meringue:; 5 large egg whites; ¼ tsp cream of tartar; ¼ tsp salt; ¼ cup granulated sugar

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.

Preparation: 10 minutes

Cooking: 10 minutes

Refrigerate Time: 3 hours

Total: 3 hours 20 minutes

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.