Lemon Meringue Tart

Where do I start with this delicious and refreshing Lemon Meringue Tart? This decadent and delicious dessert will be the center piece of your summer backyard party, or you can make any excuse to make it for any gathering.

About This Recipe

• This dessert comes in the form of a Lemon Meringue pie, but the tart version is much easier to prepare.
• This delicious Lemon Meringue Tart has three different layers or recipes. The tart crust, the lemon filling, and the meringue. Each part needs to be prepared separately and assembled later.
• The crust ingredients and method are the same as those for a cheesecake crust. We need Graham Cracker or Biscoff Crumb mixed with melted Butter.
• The Lemon Filling requires more ingredients, including Eggs, Yolk, Granulated Sugar, Lemon Juice and Zest, Vanilla Extract, and Heavy Cream.
• The Meringue topping is the meringue base for the Swiss Meringue Buttercream. This recipe requires Egg Whites, Granulated Sugar, Cream of Tartar, Salt, and Vanilla Extract. Cream of tartar is a stabilizer and helps the meringue have stiff peaks.
• And, let's not forget the beautiful blow torch effect on those sharp meringue spikes.

How To Make Lemon Meringue Tart

Crust;

• Use a food processor to grind the Graham Crackers or any biscuit you use in the crust.
• Melt the butter and mix with the cookie crumbs. Spread the mixture in the bottom of a 9-inch removable tart pan. Using the bottom of a glass, gently press the crumbs to the bottom and sides of the pan.
• Bake the crust in a 350F oven for 5- 7 minutes. Set it aside to cool.

Filling;

• When the crust is baking, prepare the filling by mixing the sugar, eggs, yolks, and vanilla extract.
• Once all is incorporated, add the lemon zest and juice and mix well.
• At the end, add the whipping cream and mix.
• Pour the filling over the baked crust, place the pan back into the oven and bake for 25-30 minutes until the center is set. Let the tart cool down. Move on to making the meringue.

Meringue;

• Wipe the mixing bowl, whisk attachment, spatula, and any other tools that will touch the white eggs with white vinegar. Any fat residue on the tools will prevent the meringue from whipping up.
• Mix the sugar, egg whites, salt, and Cream of Tartar in the stand mixer bowl.
• Pour some water into a pan about one inch tall and bring it to a boil.
• Place the bowl containing the sugar mixture over the simmering water. Be sure the water does not touch the bottom of the bowl.
• Stir the mixture for 5-10 minutes or until no sugar granule remains when you touch it between two fingers. Sugar should resolve, and the mixture should be smooth.
• Set the bowl to the whisk attachment and whisk on medium speed until stiff picks form. This may take up to 10 minutes.
• Add vanilla extract and mix.
• Drop dollops of the meringue on the tart, using a small spatula or spoon, make swirls and spikes.
• Use a Blow Torch to brown the meringue.

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