Lemon Meringue Tart
Nicolas Calandra
over 1 year ago
A tangy and sweet dessert that is perfect for any occasion.
Cooking Time
1 hour and 30 minutes
Serving Size
8 servings
Nutrition Per Serving
Cal
320
Protein
4g
Fat
9g
Sat Fat
4g
Carbs
57g
Chole
70mg
Fiber
1g
Sugar
42g
Sodium
170mg
Ingredients
- 1 pre-made pie crust
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 egg yolks, beaten
- 1/2 cup fresh lemon juice
- 2 tablespoons unsalted butter
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
Instructions
- Preheat oven to 375°F.
- Place the pre-made pie crust in a 9-inch tart pan and prick the bottom with a fork.
- Bake the crust for 10-12 minutes or until lightly golden brown.
- In a medium saucepan, whisk together 1 cup of sugar, cornstarch, and salt.
- Gradually whisk in water until smooth.
- Cook over medium heat, stirring constantly, until mixture comes to a boil.
- Boil for 2 minutes, stirring constantly.
- Remove from heat.
- In a small bowl, whisk together egg yolks and lemon juice.
- Gradually whisk in 1 cup of the hot sugar mixture.
- Return all to the saucepan, whisking constantly.
- Bring to a gentle boil and cook for 2 minutes, stirring constantly.
- Remove from heat and stir in butter until melted.
- Pour filling into the pre-baked crust.
- In a large bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually beat in 1/4 cup of sugar, 1 tablespoon at a time, until stiff glossy peaks form and sugar is dissolved.
- Spread meringue evenly over hot filling, sealing edges to crust.
- Bake for 12-15 minutes or until meringue is golden brown.
- Cool on a wire rack for 1 hour.
- Refrigerate for at least 3 hours before serving.
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