Description
A delightful dessert that balances sweetness and tartness with a creamy lemon filling and light, airy meringue topping.
Ingredients
- 1 cup All-purpose flour
- 1/4 cup Powdered sugar
- 1/2 cup Unsalted butter, cold and diced
- 1/4 teaspoon Salt
- 1 Egg yolk
- 2 tablespoons Ice water
- 1 cup Lemon juice
- 1 cup Granulated sugar
- 4 Large eggs
- 1/4 cup Cornstarch
- 1/2 cup Butter, cubed
- 1 teaspoon Lemon zest
- 3 Large egg whites
- 1/4 teaspoon Cream of tartar
- 1/2 cup Granulated sugar (for meringue)
- 1 teaspoon Vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine flour, powdered sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the egg yolk and ice water until dough forms. Press the dough into a tart pan and bake for 15-20 minutes until golden.
- In a saucepan, whisk together lemon juice, sugar, eggs, cornstarch, and butter over medium heat. Stir constantly until thickened. Stir in lemon zest and remove from heat.
- Pour the lemon filling into the baked crust.
- For the meringue, beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form. Spread the meringue over the lemon filling.
- Bake in the oven for an additional 10-15 minutes until the meringue is browned. Allow to cool before serving.
Notes
Chill the dough if too warm, use fresh lemons for better flavor, and ensure your bowl for egg whites is grease-free for perfect meringue.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American