Lemon meringue pie

Lemon Meringue Tart – The Perfect Indulgence for Citrus Dessert Lovers

Preparation time: 30 minutes
Baking time: 50 minutes
Total time: 1 hour and 20 minutes
Servings: 6

Are you looking for a dessert that combines the fresh taste of lemon with a slightly crunchy texture and a light, airy meringue topping? Then, the lemon meringue tart recipe is the perfect choice! This tart can be a true star on your table, whether you're celebrating a special occasion or just want to treat yourself to a delicious dessert. Plus, it's a quick and easy dessert to prepare, ideal for any cooking enthusiast.

Let’s explore each step of this recipe together, with helpful tips and tricks that will help you achieve a perfect result!

A Brief History of Lemon Tarts

Lemon tarts have been enjoyed for centuries, appreciated for their perfect balance between acidity and sweetness. Their origins can be found in pastry traditions from different cultures, where citrus fruits were used to add freshness and intensity to desserts. The lemon meringue tart, with its fluffy meringue, quickly became a favorite among classic desserts.

Ingredients

For the tart crust:
- 150 g flour (sifted)
- 85 g soft butter (at room temperature)
- 35 g powdered sugar
- Zest from half a lemon
- ½ beaten egg yolk
- 1 ½ tablespoons milk

For the lemon filling:
- 3 tablespoons cornflour (white maize flour)
- 300 ml water
- Juice and zest from 2 lemons
- 175 g powdered sugar
- 2 eggs (separated)

Necessary Utensils
- Mixing bowls
- Tart pan (15-20 cm diameter)
- Baking paper
- Ceramic baking beads (or an alternative like rice or dried beans)
- Electric mixer

Step-by-Step Instructions

Step 1: Preparing the Crust

1. Start by sifting the flour into a large bowl. This step is essential to ensure that the crust has a fine and even texture.

2. Add the soft butter and mix with your fingertips until the mixture resembles fine crumbs. Make sure the butter is well incorporated, but it shouldn’t turn into a paste.

3. Incorporate the powdered sugar and lemon zest. These will add a pleasant citrus flavor to the crust.

4. Add the beaten egg yolk and milk, mixing until the dough becomes soft and uniform. If it’s too sticky, you can add a little more flour.

5. Roll out the dough on a floured surface, then transfer it to a greased and floured tart pan. Make sure the dough evenly covers the sides and bottom of the pan.

6. Let the dough rest for 30 minutes in the fridge. This will help stabilize it so it doesn’t deform during baking.

Step 2: Baking the Crust

1. Preheat the oven to 180°C. This step is essential for achieving a crispy crust.

2. After the dough has rested in the fridge, prick it with a fork to prevent air bubbles from forming.

3. Cover the dough with a sheet of baking paper and add the ceramic baking beads (or an alternative). Bake for 10-15 minutes or until the crust turns golden. Remove the beads and baking paper, then let it cool.

4. Reduce the oven temperature to 150°C for the next step.

Step 3: Preparing the Lemon Filling

1. In a bowl, mix the cornflour with 5 tablespoons of water until you obtain a smooth paste. This step will help the filling thicken properly.

2. In a saucepan, add the remaining water, lemon juice, and zest, along with the cornflour paste. Stir constantly over medium heat until the mixture begins to boil.

3. Once it starts to boil, let it boil for another 2 minutes, stirring continuously. The filling will thicken, and the citrus aroma will become intense.

4. Let the filling cool slightly, then incorporate the powdered sugar and egg yolks. Mix well until you obtain a uniform composition.

5. Pour the lemon filling over the cooled tart crust.

Step 4: Preparing the Meringue

1. In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form. It is essential that the bowl is clean and dry; otherwise, the egg whites will not whip properly.

2. Gradually add the remaining sugar, continuing to mix for about 1 minute until the meringue becomes glossy and firm.

3. Spread the meringue over the lemon filling, covering it evenly.

4. Bake the tart in the preheated oven at 150°C for 40 minutes. The meringue should become slightly golden and firm.

Step 5: Cooling and Serving

1. Let the tart cool in the pan for a few hours before slicing. This allows the flavors to develop and the meringue to stabilize.

2. Serve the lemon meringue tart sliced, plain or with a scoop of cream or vanilla ice cream for a delicious contrast.

Practical Tips

- Choosing ingredients: Use fresh lemons to get the best flavor. The zest is essential for enhancing the taste.
- Perfect meringue: Ensure that no traces of yolk remain in the egg whites to achieve a stable meringue.
- Variations: You can experiment with other citrus fruits, such as limes or oranges, to create different versions of this tart.
- Serving: The tart can be decorated with thin slices of lemon or fresh mint leaves for an elegant appearance.

Nutritional Benefits

The lemon meringue tart is not only a delicious dessert but also brings nutritional benefits. Lemons are rich in vitamin C, which helps strengthen the immune system. They also contain antioxidants that can support skin health. However, it is important to consume this dessert in moderation, considering its sugar content.

Frequently Asked Questions

- Can I use other types of flour?: While white flour is ideal for achieving a fine crust, you can experiment with whole wheat or gluten-free flour, keeping in mind that the texture may vary.
- What can I do with leftover egg whites?: Egg whites can be used to make meringue or other recipes, such as soufflés or macarons.

I hope this lemon meringue tart recipe brings you joy and indulgence in the kitchen! Don’t forget to share the final result with friends and family, as such a tasty dessert deserves to be enjoyed together!