Description
A timeless dessert that balances sweet and tart, featuring a buttery crust, silky lemon curd filling, and billowy toasted meringue.
Ingredients
- All-purpose flour – 1 ½ cups
- Powdered sugar – ¼ cup
- Salt – ¼ teaspoon
- Unsalted butter – ½ cup (cold, cubed)
- Egg yolk – 1 large
- Ice water – 1–2 tablespoons as needed
- Egg yolks – 4 large
- Whole eggs – 2 large
- Granulated sugar – ¾ cup
- Cornstarch – 1 tablespoon
- Lemon juice – ½ cup (freshly squeezed)
- Lemon zest – 1 tablespoon
- Unsalted butter – 5 tablespoons, cubed
- Egg whites – 4 large
- Granulated sugar – ¾ cup
- Cream of tartar – ¼ teaspoon
- Vanilla extract – ½ teaspoon
Instructions
- Make the Tart Crust: In a food processor, combine flour, sugar, and salt. Add butter and pulse until coarse crumbs form. Add egg yolk and ice water, pulsing until the dough just comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes. Roll out the dough and press into a 9-inch tart pan. Prick the base with a fork and chill 15 minutes. Bake at 375°F (190°C) for 15–18 minutes, until lightly golden. Cool completely.
- Prepare the Lemon Filling: In a saucepan, whisk together eggs, yolks, sugar, cornstarch, lemon juice, and zest. Cook over medium heat, whisking constantly, until thickened (about 6–8 minutes). Remove from heat and whisk in butter cubes until smooth and glossy. Pour into cooled crust and refrigerate while preparing the meringue.
- Make the Meringue: In a heatproof bowl, whisk egg whites, sugar, and cream of tartar over simmering water until sugar dissolves and mixture is warm to the touch. Transfer to a stand mixer and beat on high until stiff, glossy peaks form. Beat in vanilla.
- Assemble & Toast: Spoon or pipe meringue over the chilled lemon filling, creating decorative peaks. Use a kitchen torch to gently brown the meringue tips — or bake at 400°F (200°C) for 3–4 minutes until golden. Chill for 30 minutes before slicing for the cleanest cuts.
Notes
- Make the tart crust ahead of time for easier assembly.
- Ensure the lemon filling is completely cooled before adding the meringue.
- Use a kitchen torch for best results when toasting the meringue.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg