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Lemon Meringue Tart

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A delightful Lemon Meringue Tart with a crisp graham cracker crust, tangy lemon filling, and fluffy meringue that embodies childhood memories.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 3 large egg yolks
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon unsalted butter
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar (for meringue)

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C).
  2. Make the Crust: Combine graham cracker crumbs and melted butter, press into tart pan, and bake for 10 minutes, then cool.
  3. Prepare the Lemon Filling: Whisk sugar, cornstarch, and salt; stir in water and cook until thickened, about 5 minutes.
  4. Add the Egg Yolks: Temper yolks with a scoop of hot mixture, then return to saucepan with lemon juice, zest, and butter.
  5. Fill the Tart: Pour lemon filling into the cooled crust.
  6. Whip the Meringue: Beat egg whites with cream of tartar until soft peaks, gradually add sugar, and beat until stiff peaks form.
  7. Assemble the Tart: Spread meringue over the filling, ensuring it contacts the crust.
  8. Bake the Meringue: Bake for 10-15 minutes until golden brown.
  9. Cool and Serve: Let tart cool before slicing.

Notes

For best results, ensure eggs are at room temperature and add sugar gradually for the meringue.

Nutrition

Find it online: https://www.nailzspa.com/lemon-meringue-tart/

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