Description
A delightful dessert that perfectly balances the tangy sweetness of lemon curd with a fluffy, cloud-like meringue topping, making it an impressive showcase for any occasion.
Ingredients
Scale
- 1 pre-made tart shell
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks
- 1/4 cup lemon juice
- 2 tablespoons butter
- 1 teaspoon lemon zest
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar (for meringue)
Instructions
- Preheat your oven to 350°F (175°C).
- In a saucepan, combine 1 cup of sugar, cornstarch, and salt. Gradually whisk in 1 1/2 cups of water over medium heat. Continue whisking until the mixture thickens and bubbles.
- In a separate bowl, whisk together the egg yolks. Slowly add a small amount of the hot mixture into the eggs to temper them, whisking constantly. Once combined, add it back into the saucepan. Stir in lemon juice, butter, and lemon zest, then cook until the filling thickens.
- Pour the lemon filling into the pre-made tart shell, smoothing the top evenly.
- In a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually incorporate 1/2 cup of sugar, continuing to beat until stiff peaks form.
- Spread the meringue over the lemon filling, sealing it to the edges of the tart shell.
- Bake for about 10-15 minutes, or until the meringue is golden brown.
- Allow the tart to cool at room temperature before serving.
Notes
For best results, use fresh lemon juice. Store any leftover tart in the refrigerator for up to 1-2 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 123mg