{"id":"998fd396-86cb-46ea-99c7-1f23783af81e","url":"https://recipestripper.com/recipes/998fd396-86cb-46ea-99c7-1f23783af81e","source_url":"https://pastryliving.com/lemon-meringue-tart/","title":"Lemon Meringue Tart","description":"Learn how to make the perfect lemon meringue tart made with creamy lemon cream, buttery crust, and fluffy meringue. It is for all lemon lovers!","servings":9,"servings_text":"9","total_time":"PT180M","image_url":"https://pastryliving.com/wp-content/uploads/2024/09/lemon-meringue-tart-1200x1200-2.jpg","archive":{"provider":"wayback","snapshot_url":"https://web.archive.org/web/20241004201236id_/https://pastryliving.com/lemon-meringue-tart/","original_url":"https://pastryliving.com/lemon-meringue-tart/","captured_at":"2024-10-04T20:12:36.000Z"},"ingredients":[{"text":"250 g All-purpose flour","item":"All-purpose flour","quantity":250,"unit":"g"},{"text":"105 g Powdered sugar","item":"Powdered sugar","quantity":105,"unit":"g"},{"text":"35 g Almond flour","item":"Almond flour","quantity":35,"unit":"g"},{"text":"1/16 tsp Salt","item":"Salt","quantity":0.0625,"unit":"tsp"},{"text":"127 g Unsalted butter (cold, cut in small cubes)","item":"Unsalted butter","quantity":127,"unit":"g","preparation":"cold, cut in small cubes"},{"text":"50 g Egg","item":"Egg","quantity":50,"unit":"g"},{"text":"Some  Bread flour (to roll out the dough) (Use all-purpose flour if you don't have it.)","item":"Some Bread flour (to roll out the dough)","preparation":"Use all-purpose flour if you don't have it."},{"text":"150 g Granulated sugar","item":"Granulated sugar","quantity":150,"unit":"g"},{"text":"12 g Cornstarch (Level the surface.)","item":"Cornstarch","quantity":12,"unit":"g","preparation":"Level the surface."},{"text":"200 g Eggs","item":"Eggs","quantity":200,"unit":"g"},{"text":"50 g Egg yolks (Save the egg whites for meringue.)","item":"Egg yolks","quantity":50,"unit":"g","preparation":"Save the egg whites for meringue."},{"text":"2 lemons Lemon zest","item":"lemons Lemon zest","quantity":2},{"text":"160 g Lemon juice","item":"Lemon juice","quantity":160,"unit":"g"},{"text":"170 g Butter (Softened)","item":"Butter","quantity":170,"unit":"g","preparation":"Softened"},{"text":"100 g Egg whites","item":"Egg whites","quantity":100,"unit":"g"},{"text":"80 g Water","item":"Water","quantity":80,"unit":"g"},{"text":"200 g Granulated sugar","item":"Granulated sugar","quantity":200,"unit":"g"}],"instructions":[{"number":1,"text":"Make one batch of my tart dough recipe. Chill it in the fridge for a few hours. (You'll only need half a batch of the recipe for 1 9-inch pan, but I usually make one batch and store the leftovers in the freezer to use it next time.)On a lightly floured surface, roll out the dough to 2 - 3 mm (0.07 - 0.1 inch). You can fit it into any tart pan or ring. The lemon cream is enough for 1 9-inch tart. Check out my tart crust complete guide to get all the essential tips for rolling it, fitting it into the tart ring or pan, and baking it successfully.Bake (Preheated) at 350ºF (175ºC) for 10 - 20 mins (or longer, depending on the size) until golden brown. Rotate the baking sheet near the end if necessary to brown them evenly.Remove it from the pan after it cools down.","section":"Make tart crust."},{"number":2,"text":"Add granulated sugar and cornstarch in a medium bowl and whisk well until you don't see any lumps of cornstarch.","section":"Make lemon filling."},{"number":3,"text":"Add eggs and egg yolks in a medium saucepan and whisk until they are evenly incorporated.","section":"Make lemon filling."},{"number":4,"text":"Add the cornstarch and sugar mixture and mix well.","section":"Make lemon filling."},{"number":5,"text":"Add lemon zest and lemon juice and mix well. Squeeze lemon juice in a separate bowl and add it to the saucepan - Mix it right away to prevent the eggs from getting grainy.","section":"Make lemon filling."},{"number":6,"text":"Heat it at medium-low heat while mixing constantly with a whisk. Scrape off the sides and center of the bottom pan evenly. Once it starts to thicken slightly, whisk with a high speed. Continue heating until it starts bubbling all over. You can turn up the heat to medium heat if you can not see it bubbling at the end.","section":"Make lemon filling."},{"number":7,"text":"Strain it into the mixing bowl. Scrape off the bottom of the sieve to get all the curd.","section":"Make lemon filling."},{"number":8,"text":"Wrap it with plastic wrap and cool it to room temperature. It should not feel warm or cold when touching it. You can leave the bowl in the fridge to fasten the speed but mix it sometimes to check the temperature.","section":"Make lemon filling."},{"number":9,"text":"Add softened butter left at room temperature to the room temperature lemon curd. Whip it at high speed until smooth. Scrape off the sides and the bottom of the bowl and a whisk on the way to pick up any left butter or curd.","section":"Make lemon filling."},{"number":10,"text":"Spread it over a cooled baked crust. Chill it in the fridge while making Italian meringue.","section":"Make lemon filling."},{"number":11,"text":"Add egg whites to a bowl of a stand mixer. Ensure that no oil, liquids, or other residue is mixed in the tools and egg whites so that the meringue is whipped properly.","section":"Make Italian meringue."},{"number":12,"text":"Add water and granulated sugar to a small saucepan. Shake the pot until the sugar is completely wet.","section":"Make Italian meringue."},{"number":13,"text":"Heat it at medium heat until it reaches 118C (244F). While heating, brush the sides with water 1 or 2 times or cover the top with a lid until the steam falls from the side of the pot - This helps prevent the sugar from crystallizing. Do not mix it with a spatula to prevent the sugar crystallization. Swirl the pot at the very end to get an accurate temperature.","section":"Make Italian meringue."},{"number":14,"text":"While heating the pot, start whipping the egg whites at the same time. Adjust the timing so that the meringue gets very fluffy by the time the hot syrup reaches the temperature.","section":"Make Italian meringue."},{"number":15,"text":"Slowly add it from the sides of the mixing bowl as soon as it's ready while mixing it at high speed.","section":"Make Italian meringue."},{"number":16,"text":"Continue whipping it at high speed until the bowl cools down to warm. Turn it down to medium speed and turn it off when it feels slightly warm or does not feel anything. The finished meringue should look fluffy and shiny.","section":"Make Italian meringue."},{"number":17,"text":"Drop the meringue on top of the filling and swirl with a cake spatula or the back of a spoon to create some movement.","section":"Make Italian meringue."},{"number":18,"text":"Brown the surface a little bit with a blow torch. (Optional)And it is done!! 🙌🏻 Slice it with a hot knife to cut it neatly.","section":"Make Italian meringue."}],"date_published":"2026-10-30T14:25:32.109326+00:00","date_modified":"2026-10-30T14:25:32.109326+00:00"}