I Made My Favorite Lemon Meringue Tart From Scratch

by Inga Lam
I Made My Favorite Lemon Meringue Tart From Scratch

Lemon Meringue Tart is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

I wanted to show you all how I make my version of one of my favorite desserts, the lemon meringue tart, which features some candied citrus and matcha meringue cookies. I shot this one a little differently, but I hope you enjoy it!

Follow along with the 📃 recipes below👇🏼👇🏼

I Made My Favorite Lemon Meringue Tart From Scratch

Lemon Meringue Tart

Lemon Meringue Tart is on the menu in Book recipe, and we are going to… Tart Inga Lam recipes, Lemon Meringue Tart From Scratch, Lemon Meringue Tart, Japanese
I Made My Favorite Lemon Meringue Tart From Scratch
I wanted to show you all how I make my version of one of my favorite desserts, the lemon meringue tart, which features some candied citrus and matcha meringue cookies. I shot this one a little differently, but I hope you enjoy it!
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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

Crust (should be able to make 2)

  • 2 cups all-purpose flour, plus more for dusting
  • ⅓ cup almond meal
  • 1 cup powdered sugar
  • ½ teaspoon kosher salt
  • 1 tablespoon lemon zest + orange zest
  • ½ tsp vanilla extract
  • 10 tablespoons (1¼ sticks) unsalted butter, cubed and chilled
  • 1 large egg
  • 1 large egg yolk

Lemon Custard

  • 1 cup freshly squeezed lemon juice (around 5 lemons)
  • 3/4 cup sugar
  • Zest of two lemons
  • 4 egg yolk
  • 5 eggs
  • ¼ tsp salt
  • 1 stick + 3 tbsp unsalted butter
  • 2 tbsp corn starch

Instructions

  1. Combine flour, almond meal, powdered sugar, salt, lemon zest in a food processor, pulse to combine.
  2. Add the chilled butter to the food processor, and pulse until sandy. Add the egg, egg yolk, vanilla, and pulse until the dough comes together in a ball.
  3. Shape and wrap in plastic wrap. Refrigerate for at least 30 minutes.
  4. Butter tart pan. Lightly flour the work surface, and roll the dough out to about ¼-inch thick. Carefully transfer to the tart pan. Press the dough down and to the sides and trim the edges. Dock the crust with a fork and refrigerate for another 30 minutes. Preheat the oven to 350°F
  5. Bake the tart for 45 minutes and transfer the tart pan to a cooling rack when done.
  6. Zest lemons, and heat lemon juice, zest, salt, and sugar in a saucepan over medium-low heat until sugar is dissolved.
  7. Combine and mix eggs and egg yolks in a bowl, slowly add the hot lemon mixture until combined. Return to the saucepan over low heat, add corn starch, and whisk continuously until thickened. Skim off foam on the surface, making sure not to let it boil.
  8. Turn off heat and add in butter, stirring until combined, and adjust the sweetness you like. Strain lemon curd and let cool slightly with a plastic wrap touching the surface.
  9. Pour lemon curd into the tart shell and smooth the top with a spatula.
  10. Let the lemon tart sit in the fridge for a few hours or overnight until set, and decorate as you like.

Recipe video


Bon Appétit

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