Everyone Loves Lemons and Pies This Time of Year

Cool weather — time to BAKE! Holidays coming — time to BAKE! A fun project, easy, relatively quick, lusciously yummy is lemon meringue tart. The meringue is optional, the YUMMMMM factor is not! If you choose not to make the meringue, top your tart with fresh fruit, or a dollop of whipped cream. Voila!

 

 

 

 

Print

Lemon Meringue Tart

This lucious tart is the easiest Lemon Meringue Tart to make - ever!

Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes

Ingredients

  • 1 9- inch tart shell baked, cooled

For the filling:

  • Finely grated rind and juice of 2 lemons
  • 1 cup sugar
  • 1 whole egg and 3 egg yolks beaten then strained
  • 4 tablespoons butter cut into small cubes

For the meringue:

  • ¼ cup water
  • 3/4 cup sugar
  • 3 egg whites
  • ¼ teaspoon cream of tartar

Instructions

Prepare the filling:

  1. Place all the ingredients in a large heatproof bowl and mix well. Cook in the microwave on high power for 1 minute. Stir well and cook for a further minute. Repeat until the mixture just begins to thicken, then cook at 30-second intervals until it comes to a boil – watch it or it will overflow! This takes 1 to 3 minutes, depending on the temperature of your ingredients and the wattage of your microwave. When the mixture begins to bubble, it is done. Take care the mixture doesn’t overcook or it will curdle. Immediately pour into precooked pie shell.

Top the tart with meringue:

  1. Cook water and sugar to 235°F, brushing sides of pan with cold water to prevent crystallization. When close to temperature, bubbles will be close and uniform. Beat egg whites on low speed until frothy, then add cream of tartar. Continue beating at high speed to stiff peaks. Pour hot sugar syrup down side of bowl, beating on medium speed until cool.
  2. Preheat oven to 425°F. Using large star tip, pipe large shells or rosettes of meringue on top of tart. Brown in hot oven.

Recipe Notes

Preheat oven to 425°F. Using large star tip, pipe large shells or rosettes of meringue on top of tart. Brown in hot oven.


Leave a Reply

Your email address will not be published. Required fields are marked *