Lemon Meringue Tart
Posted by Ellis M
Salt, All-Purpose Flour, Cream Of Tartar, Eggs, Unsalted Butter, Lemon Juice, Lemon, Sweetened Condensed Milk, Granulated Sugar, Granulated Sugar
Make Delicious and Perfectly-Sized Pies and Tarts From Home
Lemon Meringue Tart Recipe
This classic Lemon Meringue Tart has a tangy lemon filling and a sweet meringue topping. It's simple to make and always a hit with guests.
Ingredients
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon cream of tartar
- Four large eggs, separated
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 1/2 cup fresh lemon juice
- 1 tablespoon grated lemon zest
- 1 can sweetened condensed milk (14 oz)
- 1/4 cup granulated sugar
- 1/2 cup granulated sugar
Time Needed
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
Instructions
- Preheat the oven to 375°F (190°C).
- Combine the flour, butter, sugar, and salt in a food processor.
- Pulse the mixture until it resembles coarse crumbs.
- Pulse in the ice water until the dough comes together.
- On a floured surface, roll out the dough and place it in a 9-inch tart pan with a removable bottom.
- Trim the edges and use a fork to prick the bottom.
- Bake for 15-20 minutes, or until the top is lightly golden.
- Allow to cool completely.
- Whisk together the egg yolks, sweetened condensed milk, lemon juice, and lemon zest in a large mixing bowl.
- Fill the cooled crust with the mixture.
- Separately, whisk together the egg whites and cream of tartar until soft peaks form.
- Gradually add the sugar and continue to beat until stiff peaks form.
- Cover the lemon filling with the meringue.
- Bake the meringue for 10-15 minutes, or until it is lightly golden.
- Allow to cool completely before serving.
Sweet Tart Accessories
8 Pack Of 4-Inch Mini Tart Pans
Sunbeam 4-Piece Pie and Tart Maker
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