Lemon Meringue Tart Recipe

How to Make Lemon Meringue Tart

1. **Make the Lemon Curd:**
2. In a small saucepan, whisk together 1 cup fresh lemon juice, 1 cup granulated sugar, 1/2 cup heavy cream, and 4 large egg yolks until well combined.
3. Cook over medium-low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon (about 7-10 minutes).
4. Immediately pour the curd into a bowl.
5. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming.
6. Refrigerate for at least 2 hours, or until completely chilled.
7. **Make the Crust:**
8. In a food processor, combine 1 1/2 cups all-purpose flour, 2 tablespoons granulated sugar, and 1/4 teaspoon salt.
9. Add 1/2 cup (1 stick) cold unsalted butter, cut into cubes, and pulse until the mixture resembles coarse crumbs.
10. Gradually add 3 tablespoons ice water, pulsing until the dough just comes together. Add more water, 1 teaspoon at a time, if needed.
11. Gather the dough into a ball, flatten into an 8-inch disk, wrap in plastic wrap, and chill for at least 1 hour.
12. Preheat oven to 450°F (232°C).
13. On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
14. Carefully transfer the dough to a large baking sheet.
15. Sprinkle the dough with 2 tablespoons granulated sugar.
16. Arrange lemon slices (about 1/2 cup) over the dough, leaving a 1-inch border.
17. Sprinkle another 2 tablespoons of sugar over the lemon slices.
18. Fold the edges of the dough over the lemon slices, pressing lightly to seal.
19. Bake for 25-30 minutes, or until the crust is golden brown. If the crust starts to bubble excessively, pierce it with a toothpick.
20. Let the tart cool completely on a wire rack.
21. **Make the Meringue & Assemble:**
22. Preheat oven to 450°F (232°C).
23. In a clean, dry medium bowl, beat 4 large egg whites with an electric mixer until soft peaks form.
24. Gradually add 1 cup granulated sugar, beating until stiff, glossy peaks form.
25. Spread the chilled lemon curd evenly over the cooled lemon slices.
26. Spread the meringue over the curd, completely covering it and sealing to the crust edges.
27. Bake for 5-7 minutes, or until the meringue is golden brown.
28. Let the tart cool completely on a wire rack before serving.