Lemon Meringue Tart - Guilty Pleasure!! I have been craving for some lemon tart for quite a long time. So finally decided to give it a try. From the homemade crust, and filling, to that fluffy meringue on top! It's one of my favorite Lemon Dessert Recipes!
Ingredients for the crust - 1 1/4 cup flour, 2 tbsp powdered sugar, 1/4 tsp salt, 1/2 cup butter chilled and diced, 1 egg yolk, 2 tbsp ice water.
Pulse flour, sugar and salt in a food processor. Then slowly add all the butter cubes. Pulse it till it forms a coarse meal. Now whisk egg yolk and ice water together. Slowly add to the above mix and pulse it till it forms a dough. Place the dough on a parchment paper and chill it in the refrigerator for an hour. Your dough is ready!! Remove the dough from the refrigerator and roll it. Fit it into a tart tin. Place in the freezer for another 30 mins. Place a parchment paper on it with some baking beads and put it into the oven for 25 mins at 350 deg F. Keep it aside to cool.
Ingredients for the filling - 6 egg yolks, 1/3 cup cornstarch, 1/4 tsp salt, 1 1/2 cup water, 3/4 cup sugar, 1/3 cup lemon juice and 2 tbsp lemon zest.
For the filling, whisk egg yolks, cornstarch and salt together. In a saucepan, heat water and sugar together until dissolved. Let it cool for few minutes. Slowly pour this mix into the egg mixture until combined. Pour this mix back to the saucepan and cook it until it thickens on medium low flame. Make sure you stir it continuously. Whisk in lemon juice and lemon zest. Transfer this on the crust and refrigerate.
Ingredients for the meringue - 1/3 cup water, 1 1/2 cup sugar, 1/2 tsp cream of tarter, 4 egg whites.
For meringue, place water and sugar in a saucepan and bring it to a boil. Boil it till all the sugar is dissolved and is syrupy. Place egg whites in a bowl and add cream of tarter. Whip it with an electric mixer on high until soft peaks form. Slowly add sugar syrup to this mix while the mixer is running. Pour the sugar syrup completely and whip this mix until you have stiff peaks and a glossy mixture. Your meringue is ready. Pipe it out on the tart with small nozzle or you can even top the tart with a dollop. Enjoy!