Print

Lemon Meringue Tart

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful dessert featuring a crumbly graham cracker crust, tart lemon filling, and fluffy meringue.

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 to 350°F (175°C).
  2. Combine graham cracker crumbs with melted butter and press into a tart pan. Bake for about 10 minutes and let it cool.
  3. Whisk together granulated sugar, cornstarch, and salt in a saucepan over medium heat. Add water gradually and stir until thickened (5 minutes).
  4. Whisk egg yolks in a separate bowl and mix with thickened mixture. Add lemon juice, lemon zest, and butter, and stir until smooth.
  5. Pour the lemon filling into the cooled crust.
  6. Beat egg whites with cream of tartar until soft peaks form; gradually add sugar until glossy, stiff peaks form.
  7. Spread the meringue over the lemon filling, sealing it to the crust.
  8. Bake the tart for 10-15 minutes until the meringue is golden brown.
  9. Cool completely before slicing and serving.

Notes

For better meringue volume, ensure mixing bowls are grease-free. Let the tart cool completely for cleaner slices. Add extra lemon zest for more flavor.

Nutrition

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

Scroll to Top