Lemon Meringue Tart
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
-
Lemon Curd
- 6 tablespoons fresh lemon juice
- 4 1⁄2 tablespoons sugar
- 3 tablespoons whipping cream
- 3 large egg yolks
-
Crust
- 1 cup flour
- 6 tablespoons sugar
- 1⁄4 teaspoon salt
- 1⁄2 cup chilled butter, cut into ½ inch cubes
- 3 tablespoons ice water (or more)
- 1 large lemon, cut into 1/16 inch thick slices,each slice quartered,seeds removed
-
Meringue
- 3 large egg whites
- 6 tablespoons sugar
directions
- For curd: Combine lemon juice, sugar, cream and yolks in small saucepan and whisk to combine; cook over medium-low heat until mixture thickens, stirring constantly, about 7 minutes; immediately transfer to bowl; press plastic wrap onto surface to prevent skin from forming; chill until cold, at least 2 hours.
- For crust: Combine flour, 2 tblsps sugar and salt in processor; add chilled butter and process using on/off turns until mixture resembles coarse meal; gradually add 3 tblsps ice water and blend using on/off turns until mixture forms moist clumps; if dough is too dry, add more water by teaspoonfuls; gather dough into ball; flatten into 8-inch disk; wrap in plastic; chill 1 hour.
- Preheat oven to 450F; roll out dough on lightly-floured surface to 12-inch round; Transfer to large baking sheet; sprinkle dough with 2 tblsps sugar; place lemon pieces on dough, leaving 1 ½ inch border; sprinkle 2 tblsps sugar over lemon pieces; fold dough border in over lemon pieces; press edges lightly to seal; bake until crust is golden, piercing through lemon pieces with toothpick if crust bubbles, about 25 minutes; cool tart completely; (Can be made 4 hours ahead).
- For meringue: Preheat oven to 450F; beat egg whites in medium bowl until soft peaks form; add sugar and beat until mixture is stiff but not dry.
- Spread lemon curd over lemon pieces, covering completely; spread meringue over, covering curd completely and sealing to crust edges; bake until meringue is golden, about 5 minutes; transfer tart to platter.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is excellent, I used a biscuit base that I always use, less work and this recipe came out beautifull. Evelyn have you made a Lemon Meringue tart with condense milk? I normally use the one I have using condense milk and a biscuit crust, quick and easy. Your recipe I find is great, my guests enjoyed it Thank you
RECIPE SUBMITTED BY
<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style>
OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.