Print
Ingredients
Scale
- 1½ cups all-purpose flour, (192g)
- 9 tablespoons unsalted butter, cold and cubed, (138g)
- ⅓ cup confectioners' sugar, (40g)
- pinch salt
- 1 large egg yolk
- 1–2 tablespoons cold water, (start with 1 tablespoon and add more as needed)
- 4 large eggs plus 2 egg yolks, (save the 2 extra egg whites for the meringue; place them in a small bowl in the fridge)
- 1 ¼ cups granulated sugar, (240g)
- 1 tablespoon lemon zest
- ¾ cup fresh lemon juice, from about 5-6 lemons, (192ml)
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 8 tablespoons unsalted butter, cubed at room temperature, (113g)
- 2 large egg whites, at room temperature (saved from the filling above), take out of fridge and allow them to come to room temperature, (66g)
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- ¼ cup water, (3.5 ounces)
- ½ cup granulated sugar, (100g)
Instructions
- To make the crust, combine flour, confectioners' sugar, and salt in a food processor. Pulse briefly to mix.
- Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
- Incorporate the egg yolk and cold water gradually until the dough forms. Avoid overmixing.
- Shape the dough into a disk, wrap it, and refrigerate for 30 minutes.
- Alternatively, mix the dry ingredients in a bowl, cut in the butter until crumbly, then add the egg yolk and cold water, mixing until combined.
- Roll out the chilled dough on a floured surface and fit it into a 9-inch tart pan.
- Blind bake the crust by trimming excess dough, pricking the bottom, covering with parchment and weights, and baking for 15 minutes, then removing weights and baking for another 10 minutes until golden.
- Let the crust cool completely, which may take 30-60 minutes.
- For the lemon filling, whisk together the 4 eggs, 2 egg yolks, granulated sugar, lemon zest, and lemon juice over medium-low heat.
- In another bowl, mix cornstarch with cold water and add to the saucepan.
- Continue whisking until the mixture thickens, about 8-10 minutes, resembling pudding. Remove from heat and stir in butter until smooth.
- Optionally strain the mixture for a silky finish, then pour it into the cooled crust and chill for at least 2 hours.
- For the meringue, beat the room temperature egg whites with cream of tartar and salt until soft peaks form.
- In a saucepan, combine water and granulated sugar, boil until it reaches 240°F, then slowly incorporate it into the egg whites while mixing until stiff peaks form.
- Spread the meringue over the chilled tart filling.
- Use a kitchen torch to brown the meringue if desired, otherwise chill for 1 hour before serving.
Notes
Ensure your mixing bowl is very clean for whipping egg whites.
Chill the egg whites before beating to help achieve the right texture for the meringue.
Allow the tart to fully set in the fridge for the best consistency.
- Prep Time: 60 minutes
- Cook Time: No data
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 25g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 125mg