Lemon Meringue Tart
Lemon Meringue Tart is such a classic. Or at least lemon meringue pie is! In this recipe we are using our Gluten Free Tart Dough as a base to envelop citrusy lemon curd. It’s a little less sweet than your regular lemon curd as it needs to balance the sweet fluffy meringue.
Be sure to read the tips below the for success. It can be a bit tricky to make!
Lemon Meringue Tart
Ingredients
- 1 9 inch tart shell, made with Gluten Free Tart Dough fully baked
- 4 large egg yolks at room temperature
- 1/2 cup granulated sugar
- 2.5 large lemons juiced
- 1 tablespoon lemon zest
- 2 tablespoons butter (optional)
For the Meringue
- 5 large egg whites
- 1/2 cup sugar
- cream of tartar just a pinch!
Instructions
- To make the lemon curd, beat together the egg yolks and sugar, in a medium saucepan.
- Pour in the lemon juice and zest.
- Stir continually and place the saucepan over medium-low heat.
- Continue stirring until the mixture is thick enough to coat the back of a spoon.
- Strain mixture into a shallow pan and discard the zest.
- Allow the mixture to cool slightly.
- Then, add butter if using, and whisk.
- Next, place plastic wrap over the lemon curd, directly on the surface.
- Cool to room temperature.
To Make the Meringue
- Then to make the meringue, bring a medium pot of water to a simmer.
- Place the egg whites and sugar in a medium bowl and whisk.
- Set eggs over simmering water.
- Whisk until the mixture thickens and reaches 160 F on a thermometer.
- Then, place the egg whites in the bowl of an electric mixer, fitted with a whisk attachment.
- Add cream of tartar.
- Whip on high speed until soft peaks form.
To Assemble:
- To assemble, smooth the lemon curd into the tart evenly.
- Swirl meringue decoratively over the tart, making sure to spread right to the edges.
- Since this meringue has already been cooked, set it under the broiler for 2 minutes just to get a little colour.
- Serve immediately.
Why is plastic wrap placed directly on top of the curd?
This is to prevent a skin from forming.
Why is the lemon curd kept warm and not refrigerated?
This helps the meringue to adhere to the filling better than placing it on a cold surface, as long as a a skin has not formed on the curd.
Is cream of tartar gluten free?
Yes, it is! Cream of tartar is from tartaric acid. This is the sediment from wine making, so essentially it come from grapes. Then, this is mixed with potassium hydroxide.
One brand we would suggest is McCormick’s as they list everything on the label.
How can I tell when meringue reaches soft peaks?
When you pull the whisk attachment out, the meringue will pull back. There should be a peak in the meringue that tips over slightly. It basically means that the egg whites are fluffy enough to hold their shapes.
What causes meringue to get watery ?
This can be caused in the preparation of the meringue. If eggs are overwhipped or contain too little sugar, weeping can be a direct result.
In the baking process meringues may weep if they are “cooked” afterwards. However, the meringue in this recipe is more stable because it has been “precooked” and then placed under the broiler for mere moments.
However, meringue is prone to absorb moisture from the air. So, even though this is often served on summer days, it may be better to make another dessert on a humid or rainy day, such as Chocolate Crusted Lemon Tart, or Chocolate Strawberry Tart.
What kind of meringue is this?
This is a Swiss meringue.
Should the Lemon Meringue Tart be refrigerated?
Refrigeration can also cause meringue to weep, especially if it is warm when refrigerated. If you must refrigerate, keep the tart out for a couple hours before doing so.
Lemon Meringue Tart is never quite as good after it is refrigerated, so try to enjoy most of it while fresh from the oven. Invite friends over if you need to!
