Description
A delightful Lemon Meringue Tart featuring a crunchy graham cracker crust, zesty lemon filling, and a fluffy meringue topping, perfect for any gathering.
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
- Preheat the oven: Set your oven to 350°F (175°C).
- Prepare the crust: Combine graham cracker crumbs and melted butter in a mixing bowl. Press into the tart pan and bake for about 10 minutes. Let cool.
- Make the filling: Whisk together 1 cup sugar, cornstarch, and salt. Gradually pour in water over medium heat until thickened.
- Temper the egg yolks: Whisk yolks and drizzle in the hot mixture while stirring. Return to heat, add lemon juice and zest, and mix in butter.
- Combine filling and crust: Pour lemon filling into the cooled crust.
- Prepare the meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually add 1/2 cup sugar until glossy stiff peaks form.
- Spread the meringue over the lemon filling, ensuring it touches the crust.
- Bake the tart: Bake for 10-15 minutes, until the meringue is golden brown.
- Cool and slice: Allow to cool before slicing.
Notes
Make-ahead tips: Prepare the crust a day in advance. Store in the refrigerator for optimal freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg