Revisited Lemon Meringue Tart - Vegetarian

The Revisited Lemon Meringue Tart is a modern twist on a timeless classic, combining the brightness of fresh lemons with the airy lightness of meringue for a dessert that’s both visually appealing and utterly delectable. This tart’s golden, crisp crust holds a lusciously creamy lemon filling, topped with a beautifully browned meringue that melts in your mouth with each bite.

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Temps de préparation 30

Temps de cuisson 30

Temps total 1

Type de plat Dessert

Cuisine French

Portions servings

Calories 350 kcal

Ingrédients

1 cup all-purpose flour

1/2 cup cold unsalted butter, cubed

1/4 cup powdered sugar

1/4 teaspoon salt

1/4 cup ice water

3/4 cup granulated sugar

3 tablespoons cornstarch

1 cup water

1/2 cup freshly squeezed lemon juice

1 tablespoon lemon zest

3 large yolks, beaten

2 tablespoons unsalted butter

4 large egg whites

1/4 teaspoon cream of tartar

1/2 cup granulated sugar

Instructions

Preheat the oven to 350°F (175°C).
In a food processor, combine flour, powdered sugar, and salt. Pulse to mix.
Add cold butter cubes and pulse until the mixture resembles coarse crumbs.
Slowly add the ice water and pulse until the dough starts to come together.
Press the dough into a tart pan, covering the sides and bottom evenly.
Bake the tart shell for 20 minutes, until golden brown. Let it cool.
In a medium saucepan, whisk together granulated sugar and cornstarch. Gradually whisk in water until smooth.
Cook over medium heat, stirring constantly until the mixture thickens and boils.
Remove from heat and stir in lemon juice, lemon zest, and butter until smooth.
Gradually whisk in the egg yolks, return to heat, and cook for another 2 minutes.
Pour the lemon filling into the baked tart shell and let it cool to room temperature.
In a bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form.
Spread the meringue over the cooled lemon filling, sealing the edges to the crust.
Bake at 350°F (175°C) for about 10-12 minutes, until the meringue is golden brown.
Cool completely before serving.

Nutrition (per 100g)

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Revisited Lemon Meringue Tart – Vegetarian