Lemon Meringue Tart Recipe #99723
From Johanne Killeen, Al Forno.
1¼ hours | 30 min prep
SERVES 6
Lemon Curd
- 6 tablespoons fresh lemon juice
- 4 1/2 tablespoons sugar
- 3 tablespoons whipping cream
- 3 large egg yolks
Crust
- 1 cup flour
- 6 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup chilled butter, cut into ½ inch cubes
- 3 tablespoons ice water (or more)
- 1 large lemon, cut into 1/16 inch thick slices,each slice quartered,seeds removed
Meringue
- 3 large egg whites
- 6 tablespoons sugar
- For curd: Combine lemon juice, sugar, cream and yolks in small saucepan and whisk to combine; cook over medium-low heat until mixture thickens, stirring constantly, about 7 minutes; immediately transfer to bowl; press plastic wrap onto surface to prevent skin from forming; chill until cold, at least 2 hours.
- For crust: Combine flour, 2 tblsps sugar and salt in processor; add chilled butter and process using on/off turns until mixture resembles coarse meal; gradually add 3 tblsps ice water and blend using on/off turns until mixture forms moist clumps; if dough is too dry, add more water by teaspoonfuls; gather dough into ball; flatten into 8-inch disk; wrap in plastic; chill 1 hour.
- Preheat oven to 450F; roll out dough on lightly-floured surface to 12-inch round; Transfer to large baking sheet; sprinkle dough with 2 tblsps sugar; place lemon pieces on dough, leaving 1 ½ inch border; sprinkle 2 tblsps sugar over lemon pieces; fold dough border in over lemon pieces; press edges lightly to seal; bake until crust is golden, piercing through lemon pieces with toothpick if crust bubbles, about 25 minutes; cool tart completely; (Can be made 4 hours ahead).
- For meringue: Preheat oven to 450F; beat egg whites in medium bowl until soft peaks form; add sugar and beat until mixture is stiff but not dry.
- Spread lemon curd over lemon pieces, covering completely; spread meringue over, covering curd completely and sealing to crust edges; bake until meringue is golden, about 5 minutes; transfer tart to platter.
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5 stars