As promised, I made my husband a Lemon Meringue Tart for Father’s Day!
I have always wanted to make one, but never have…
They just looked too hard to make. I think the meringue part intimidated me…
As I was cleaning out a cupboard one morning, this little magazine clipping floated down to me.
It was a sign. It was time I conquered my fear.
It was a sign. It was time I conquered my fear.
Lemon Meringue Tart was on the menu tonight for Father’s Day!
I was gonna do it. Taking one for the team. For the hubs.
And boy were we ever not disappointed!
This tart is out of this world amazing!
Scrumptious. Lemon-y. Sweet. Tart.
Scrumptious. Lemon-y. Sweet. Tart.
Surprisingly, it wasn’t that hard to make! Definitely a keeper! Don’t be intimidated by the long recipe – it’s not as bad as it looks – trust me…
Lemon Meringue Tart
The recipe is split into 3 parts: Crust, Meringue, Filling…so make each in that order:
Ingredients
The Crust
- 2¼ cups flour
- ½ cup sugar
- pinch salt
- ½ cup cold butter, cut into chunks
- 1 egg, beaten
The Meringue
- 3 tsp cornstarch
- ⅓ cup water
- 4 egg whites
- pinch of cream of tartar
- 8 tbsp berry sugar (or superfine)
The Filling
- 1 cup white sugar
- 2 tbsp flour
- ¼ cup cornstarch
- pinch salt
- 1 cup water
- zest from 4 lemons (you can use 3, but 4 makes it extra lemon-y)
- juice from 3 lemons
- 2 tbsp butter
- 4 egg yolks, beaten
Instructions
The Crust:
- Combine flour, sugar and salt.
- Then, in a food processor, blend flour mix with butter, until the mixture looks like coarse oats.
- Add egg, and mix until it looks like sand.
- Lightly grease your pan (I use an oil spray, really lightly sprayed).
- Press down into a 25 cm flan/tart pan. Make sure that the sides of the flan are somewhat higher than the centre of the crust. The centre is going to hold your lemon filling, so it needs somewhere to sit…
- Refrigerate for at least 25 minutes. Or you can put it into the freezer for 15 minutes.
- Then bake in a preheated 350 degree oven for about 20 minutes, or until the crust is slightly browned.
- Cool.
- Remove from tart pan. Make sure to put your crust onto an oven-proof serving plate. Set aside.
- Now on to the meringue.
The Meringue:
- Now that your crust is done and set off to the side, preheat your oven to 400 degrees.
- In a sauce pan set to med-high heat, whisk together the cornstarch and water. Whisk until the mixture is thick and clear.
- Set aside. Cool.
- In a mixer beat egg whites and cream of tartar until soft peaks form.
- Then add sugar one tbsp at a time, while still beating.
- Beat until the meringue looks glossy and has stiff peaks (see picture below). At this point add the cornstarch mix, and beat until thoroughly combined.
- Set aside.
- Now on to the filling.
The Filling:
- In a saucepan over med-high heat, whisk together sugar, flour, cornstarch, salt, water, zest and lemon juice.
- Mix until the liquid is boiling, then add butter and remove from the heat. Stir until combined.
- In a separate small bowl, mix together ¼ cup of the hot lemon filling with the 4 egg yolks. This is to prevent the eggs from cooking.
- Then add this mixture to the remaining filling.
- Bring to a boil, and stir for about 1 minute.
Putting it all together:
- Pour hot lemon filling into tart shell.
- Spread on meringue, sealing the edges.
- Bake in your preheated 400 degree oven until the meringue is golden brown (like a marshmallow). About 10 minutes. Watch closely.
- Remove from oven, and let cool.
Notes
Things to note:
* Use a 25 cm (or close to) flan/tart pan that has a removable bottom. That way the crust comes out easily.
* Make sure to turn your crust out onto an oven-proof serving dish, as it has to go back in to the oven for extra baking.
* If you want a mile-high meringue, with pretty fluffy peaks, you will have to double the meringue recipe.
* You can serve this after it has cooled, or hours later. I think you could make it ahead a couple of hours.
* Use a 25 cm (or close to) flan/tart pan that has a removable bottom. That way the crust comes out easily.
* Make sure to turn your crust out onto an oven-proof serving dish, as it has to go back in to the oven for extra baking.
* If you want a mile-high meringue, with pretty fluffy peaks, you will have to double the meringue recipe.
* You can serve this after it has cooled, or hours later. I think you could make it ahead a couple of hours.
(adapted from homemadesimple)
Like I said, this tart is amazing, and well worth the effort!
I bet you could make mini-tarts with this recipe too!
Signing off, your tart,
Hi I'm Jo-Anna! I mom. I blog. I cook. I craft. I like pretty things.
My husband loves Lemon meringue pie/tart as well! This def looks like it too a lot of effort. I am more of a throw it in the blender and whip it up kind of gal…but I appreciate how amazing it turned out..and looks!
It turned out lovely. I’ve never made it before but my mom made it a lot and it has always been a fav :)
This looks amazing! Gonna have to try it:) I LOVE any pie!!
Mmmmmmmmmmmmm. If you didn’t get that the first time, Mmmmmmmmmmmm.
that looks SO delicious, i may be making one this next weekend? ha.
This looks DELICIOUS!! Yum! :)
My DD LOVES lemon meringue! I love this is a tart. Will put on my summer to-do list. I bookmarked this all over the place.
This looks amazing and I too will be brave one day and attempt one too. If only it would come out this good.
Thanks for sharing the recipe! it looks so stinkin’ yummy!
Oh this is one of my favourite pies! Along with strawberry rhubarb… yummy.
First time on your blog and it is super cute. I am going to have to go snoop around more.
Hope your having a wonderful first day of summer.
Much Love,
Crystal
I swear my fav dessert!
Oh my gosh!! This looks delicious! I’d love for you to link up at http://www.twindragonflydesigns.blogspot.com/
My dh favorite pie is this one then key lime pie and apple pie, you can say he is a pie man :)
I would luv for our readers to discover this scrumptious recipe, please add it to our linking party here
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Have a great week,
Maggie
http://passionatelyartistic.com
looks delicious! it’s definitely something I want to bake C:
Wow girl! That is one recipe I’ve always been terrified of making! But it looks incredible, and your recipe seems very easy to follow! I might just have to try it :)
Star Hughes Living