Meringue Lemon Tart
🛒Ingredients (Grocery List)
Flaky Tart Pastry
1 1/4 cups all-purpose Flour
Finely grated zest of 1/2 Lemon
1/2 tsp Salt
6 tbsp unsalted Butter, cut into pieces
Filling
4 large Egg
Pinch of Salt
1/2 cup of Sugar
1/4 cup Finely grated Zest of Lemon
1/2 cup fresh Lemon Juice
8 tbsp (1stick) unsalted Butter, softened
4 large Egg Whites
Pinch of Salt
3/4 cup Sugar
🍴Serves: 6 to 8
⏰Prep Time: 30 min
💤Resting Time: 30 min
⏱️Cook Time: 60 min
🥣Instructions
1. Make the Flaky Tart Pastry: In a bowl, combine the Flour with the Lemon zest, the Salt, and the Butter. Rub the Butter into the flour between your palms. Sprinkle in 1/4 cup of Water and knead briefly until large crumbs form. Press into a disk. On a lightly floured work surface, scrape the dough away from you with the heel of your hand in a long sliding motion, then press into a disk. Repeat 3 times. Press into a disk, wrap in a plastic film, and refrigerate until firm, at least 30 minutes.
2. Preheat the oven to 400 degrees. On a lightly floured work surface, roll the dough into a roundabout 1/8 inch thick. Wrap the dough around the rolling pin and fit it into a 9-inch tart pan with a removable bottom. Trim off any excess. Use the scraps to patch any cracks. Prick holes all over the bottom of the tart shell with a fork. Cover and refrigerate.
3. Make the Filling: Using an electric mixer, beat the Eggs with the Salt and Sugar for 5 minutes. Beat in the Lemon zest, Lemon Juice, and softened Butter. Spread the Filling in the tart shell. Transfer to the oven and bake for 30 to 45 minutes. Let cool to room temperature. Reduce the oven temperature to 300 degrees.
4. Make the Meringue: In a medium bowl, beat the Egg Whites with the Salt until soft peaks form. Gradually add the Sugar and beat until stiff and glossy peaks form.
5. Spread the Meringue evenly over the filling, swirling it decoratively. Bake the tart on the top rack of the oven until the Meringue is deep golden and set, 10 to 15 minutes.
