Description
A buttery crisp crust filled with silky lemon curd and crowned with beautifully toasted meringue peaks.
Ingredients
Scale
- 1 1/2 cups Lemons (juice and zest)
- 4 Eggs
- 1 cup Sugar
- 1/2 cup Butter
- 1 Pie crust or tart shell
- 2 tablespoons Cornstarch
- 1/4 teaspoon Cream of tartar
- 4 Egg whites (for meringue)
- 1 teaspoon Vanilla extract
Instructions
- Prebake tart crust until golden and let cool.
- In a saucepan, whisk sugar, cornstarch, lemon juice, zest, and eggs; cook until thickened.
- Stir in butter until smooth; pour lemon curd into cooled crust.
- Whip egg whites with sugar and cream of tartar until glossy stiff peaks form; add a touch of vanilla.
- Pipe or spoon meringue peaks over the lemon filling.
- Bake at 350°F for 10 minutes or torch the meringue until beautifully browned.
- Chill for 1 hour before slicing to set the filling perfectly.
Notes
- Ensure the tart crust is completely cooled before adding the lemon curd.
- For best results, use fresh lemons for juice and zest.
- Be careful not to overwhip the egg whites to avoid a grainy texture.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg