Lemon Meringue Tart
Ingredients
The crust
-
1 ¼
cups
graham cracker crumbs
-
2
tablespoons
granulated sugar
-
4
tablespoons
butter, melted
The filling
-
6
large
eggs
-
1 ½
cups
granulated sugar
-
1
tablespoon
finely grated lemon zest
-
¾
cup
freshly squeezed lemon juice
-
1
cup
heavy cream
The meringue
-
¾
cup
egg whites
-
¼
teaspoon
cream of tartar
-
1 ½
cups
light brown sugar, firmly packed
Instructions
- Preheat the oven to 325°F.
- Combine graham cracker crumbs and sugar, then mix in melted butter.
- Press the mixture into a 9-inch tart or pie pan and bake for 10-12 minutes.
- Whisk eggs and sugar until smooth, then add lemon juice and cream, and strain the mixture.
- Pour the filling into the crust and bake for 35-40 minutes until set, then cool and refrigerate for at least an hour.
- For the meringue, whip egg whites and cream of tartar in a stand mixer.
- Heat brown sugar with water until it reaches 240°F, then stream into the whipped egg whites.
- Continue whipping until the meringue reaches firm peaks, then spread over the tart and torch until browned.
Nutrition Facts (estimated)
Servings
10
Calories
492
Total fat
18g
Total carbohydrates
75g
Total protein
7g
Sodium
210mg
Cholesterol
165mg
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