Lemon Meringue Tart
Equipment
- 9-inch (23-cm) tart pan with removable bottom
Ingredients
For the lemon curd
- 2/3 cup fresh lemon juice, strained (from 4 to 5 large lemons)
- 8 large egg yolks, at room temperature (separate 4 of the whites in a separate bowl for the meringue)
- 1 cup granulated sugar
- 5 tablespoons unsalted butter, in pieces, at room temperature
For the almond tart shell
- 1/4 cup whole blanched almonds
- 1/4 cup granulated sugar
- Pinch salt
- 1 stick unsalted butter, in pieces, at room temperature, plus more for the pan
- 1 large egg
- 1 1/4 cups all-purpose flour
For the meringue
- 4 large egg whites, at room temperature
- Pinch salt
- Pinch cream of tartar
- 6 tablespoons granulated sugar
Instructions
Make the lemon curd
- Fill a pot or bottom of a double boiler with several inches of water and bring to a simmer. In a medium heatproof bowl or the top of a double boiler, whisk the lemon juice, egg yolks, and sugar. Place the lemon mixture over but not touching the simmering water. Continue whisking constantly until the mixture becomes the consistency of thick hollandaise sauce, coats the back of a spoon, and registers about 175°F (79°C) on a candy thermometer, 5 to 15 minutes, depending on the size of your pan and the exact temperature of your burner.
☞ TESTER TIP: Add the butter, a couple pieces at a time, and whisk until the sauce is smooth. Remove from the heat and immediately press a piece of plastic wrap against the surface of the lemon cream. Let cool to room temperature and then refrigerate until chilled through, at least 6 hours. (You can refrigerate the lemon curd for up to 2 days.)
Make the almond tart shell
- In a food processor, grind the almonds with the sugar and the salt until finely chopped. Add the butter and process until smooth.
☞ TESTER TIP: Add the egg and process until incorporated. Add 1/3 cup flour and mix just until incorporated. Add the remaining flour in 2 batches, processing just until barely incorporated. The dough will be very soft. Scrape the dough onto a piece of plastic wrap and shape it into a disk. Wrap and refrigerate the dough for at least 1 hour. (You can refrigerate the dough for up to 1 day.)
- Butter a 9-inch tart pan with a removable bottom. Roll the dough out between 2 large sheets of plastic wrap into a 10-inch circle. (If the dough has been chilled for more than an hour, let it rest at room temperature for a few minutes before rolling it out.)
☞ TESTER TIP: Remove the top sheet of plastic and invert the dough into the prepared pan. Press the dough into the pan and trim the edges. Cover and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (176°C).
- Uncover the tart pan, line it with a large sheet of parchment paper or aluminum foil, and fill it with pie weights or beans. Bake until the tart shell is firm and set, about 15 minutes.
☞ TESTER TIP: Remove the beans and paper and prick the bottom of the tart shell with the tines of a fork so it doesn’t puff. Continue to bake until golden brown, 10 to 15 minutes more. Let the tart shell cool in the pan on a wire rack. (The tart shell can be left at room temperature for up to several hours.)
Make the meringue
- Beat the egg whites, salt, and cream of tartar with an electric mixer until soft peaks form. Beat in the sugar, 1 tablespoon at a time, and continue beating until the meringue is stiff but not dry.
- Adjust the oven temperature to 400°F (204°C).
- Fill the tart shell with the chilled lemon curd. If using a piping bag, pipe small flourishes to cover the surface of the filling. If not using a piping bag, spoon the meringue on top of the lemon curd, using a spatula to completely cover the curd with the meringue, making certain to cover the edge of the tart where the curd meets the tart shell.
- Bake the tart until the meringue begins to brown, 8 to 10 minutes. Watch it carefully so it doesn't scorch. Immediately remove the sides of the tart pan, cut the tart into wedges, and transfer to your best dessert plates. Serve immediately.
☞ TESTER TIP: Wondering how to store a lemon meringue tart? Don't wait at all before serving. But you could make the tart shell and the lemon cream filling a day ahead and refrigerate them both separately, which will make assembly the next day pretty darn easy.