Sunday, July 10, 2011

Lemon Meringue Tart

I'm not going to lie, I made a few mistakes with this... but it still turned out delicious! I made this tart for a dinner party I held last night, and everyone loved it. My mistakes? I accidentally doubled the amount of butter in the filling... adding 16 tablespoons and not 8... and I also over-browned my crust, causing it to crack. No matter, it still turned out pretty and delicious! This is definitely a recipe to come back to time and again. The original recipe if from The Baker Chick, but of course I tweaked it to make it my own. 

What do you think of this picture? Let me know in the comments below!

Lemon Meringue Tart
-8 tablespoons butter, salted or unsalted cut into pieces
-3/4 cup freshly-squeezed lemon juice (I needed 6 for this.)
-3/4 cups sugar
-zest of two lemons, (preferably unsprayed.)
-pinch of salt
-3 lg. egg yolks (save 3 whites for the meringue)
-3 lg. eggs


-3 lg. egg whites
-5 tablespoons sugar
-pinch of cream of tar tar
-a few drops vanilla extract


-1/3 of one batch of this crust recipe, chilled 

Preheat the oven to 400˚ F.  
Roll out the dough evenly until it is large enough to line a 9-inch tart pan and is about 1/8-inch thick. Carefully transfer the dough to the tart pan, pressing it into the sides, and trim to remove the excess. It's okay if it falls apart a little, just press it back together with your hands. If it feels too warm, chill it in the fridge while you work on squeezing the lemons.
Cover the dough with foil or parchment paper and fill with baking beads or dried beans (like I used).  Bake for 20 minutes.  Remove the foil and baking beads and using a fork, gently poke holes in the bottom and sides of the crust.  Bake until the crust is golden, no more than 5 minutes. Take care to watch the crust as it can easily get too brown and crack (mine did a little, it taste just as good though it was harder to serve). Cool on wire rack until you're ready to fill it. 
Lower oven temp to 375*F.
In a medium-sized saucepan, warm the butter, lemon juice, sugar, zest and salt. When the butter has melted and the mixture is warm, gradually pour some of the warm lemon juice mixture into the eggs, whisking constantly to temper. Whisk the egg mixture into the pan. 
Cook over low heat, whisking constantly to prevent curdling. Whisk until filling thickens and it is jelly like. When you make designs in the mixture with the whisk, they should hold their shape. Do not let boil or it will curdle. Press through a fine mesh sieve to make silky smooth. Pour into tart shell and bake for 10 minutes. 
At this point, I let my tart cool and then chilled in the fridge overnight. You do not need to do this, you can skip straight to the meringue. I would just advise to not make the meringue until the day you are serving because if you put meringue in the fridge it will lose some of its volume and "weep" (cause a liquid layer between the meringue and the lemon filling). 
To make the meringue: whip the egg whites on high speed to soft peaks. Gradually add the sugar and cream of tar tar, while whipping on high speed, until the meringue is shiny and stiff. Beat in the vanilla and then spread over tart with a spoon. Put tart under broiler on high for 1 minute- watching constantly to prevent burning. Serve as is! 

A deliciously toasty pillow of meringue atop of tangy lemon filling in a sweet pie crust. Yum!
And don't forget to leave a comment!


  1. That's such a pretty little tart. I have a sweet treat linky party going on at my blog till tomorrow night and I'd love it if you'd come by and link your tart up.

  2. Very sweet of you to think so Lisa! Thanks for the invite, I'm very flattered, I linked up this recipe. You can see the URL at the bottom of this recipe now. Thanks for stopping by!

  3. Lovely tart! I think yours looks absolutely delish!

  4. That looks fantastic. I love lemon meringue.

  5. I love the pictures! Doesn't look like you made any mistakes at all. Thanks for sharing on A Well-Seasoned Life's Sweet Indulgences Sunday.