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–+ servings
Lemon Meringue Tart

Lemon Meringue Tart

Where do I start with this delicious and refreshing Lemon Meringue Tart? This decadent and delicious dessert will be the center of your summer backyard party, or you can make any excuse to make it for any gathering.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 40 minutes
Chilling Time 1 hour
Total Time 2 hours 10 minutes
Course Dessert
Cuisine American, European
Servings 8 Servings
Calories 516 kcal

Equipment

  • 1 9-inch removable bottom tart pan
  • 1 Blow torch

Ingredients
 

For The Crust

  • 2 cups Graham cracker crumb
  • ⅓ cup Butter, Melted

For The Filling

  • 4 Eggs
  • 2 Yolks
  • 1⅓ cup Granulated sugar
  • ½ cup Lemon juice, Freshly squeezed
  • 1 tablespoon Lemon zest
  • ½ cup Heavy cream
  • 1 teaspoon Vanilla extract

For The Meringue

  • 4 Egg whites, About 4 eggs
  • 1¼ cup Granulated sugar
  • ⅛ teaspoon Cream of Tartar
  • ⅛ teaspoon Salt
  • ½ teaspoon Vanilla extract

Instructions
 

How To Make The Crust

  • Use a food processor to grind the Graham Crackers or any biscuit you use in the crust.
    2 cups Graham cracker crumb
  • Melt the butter and mix with the cookie crumbs. Spread the mixture in the bottom of a 9-inch removable bottom tart pan. Using the bottom of a glass, gently press the crumbs to the bottom and sides of the pan.
    ⅓ cup Butter
  • Bake the crust in a 350F oven for 5- 7 minutes. Set it aside to cool.

How To Make The Filling

  • When the crust is baking, prepare the filling by mixing the sugar, eggs and vanilla extract.
    4 Eggs, 2 Yolks, 1⅓ cup Granulated sugar, 1 teaspoon Vanilla extract
  • Once all is incorporated, add the lemon zest and juice and mix well.
    ½ cup Lemon juice, 1 tablespoon Lemon zest
  • 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.
    ½ cup Heavy cream

How To Make The Meringue

  • Wipe the mixing bowl, whisk attachment, spatula, and any other tools that are going to touch the white eggs with 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.
    4 Egg whites, 1¼ cup Granulated sugar, ⅛ teaspoon Cream of Tartar, ½ teaspoon Vanilla extract, ⅛ teaspoon Salt
  • Place the bowl containing the sugar mixture over the simmering water, ensureing 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.

Nutrition

Calories: 516kcalCarbohydrates: 83gProtein: 7gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 168mgSodium: 299mgPotassium: 143mgFiber: 1gSugar: 70gVitamin A: 642IUVitamin C: 8mgCalcium: 53mgIron: 2mg
Keyword Lemon Dessert, Lemon Meringue Pie, Lemon Meringue Tart, Meringue,
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