Lemon Meringue Tart
.
Yield
2 servingsPrep
10 minCook
40 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the crust | |||
| ½ | cup |
whole-wheat pastry flour
or 1/4 cup white flour, 1/4 cup whole wheat flour |
|
| 1 | teaspoon |
sugar
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 ½ | tablespoon |
butter, unsalted
cold and cut into small pieces |
|
| ½ | tablespoon |
canola oil
or walnut oil, grape seed oil |
|
| ¼ | teaspoon |
white vinegar
|
|
| 1 | tablespoon |
water
or more as needed |
|
| For the lemon filling and meringue topping | |||
| 1 | large |
eggs
at room temperature, separated |
|
| 2 | tablespoons |
sugar
plus 4 teaspoons, divided |
|
| 2 | teaspoons |
cornstarch
|
|
| 4 | tablespoons |
water
|
|
| 1 | teaspoon |
lemon zest
freshly grated |
|
| 2 | tablespoons |
lemon juice
|
|
| ¼ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the crust: | |||
| 118 | ml |
whole-wheat pastry flour
or 1/4 cup white flour, 1/4 cup whole wheat flour |
|
| 5 | ml |
sugar
|
|
| 0.6 | ml |
salt
|
|
| 23 | ml |
butter, unsalted
cold and cut into small pieces |
|
| 7.5 | ml |
canola oil
or walnut oil, grape seed oil |
|
| 1.3 | ml |
white vinegar
|
|
| 15 | ml |
water
or more as needed |
|
| For the lemon filling and meringue topping: | |||
| 1 | large |
eggs
at room temperature, separated |
|
| 3E+1 | ml |
sugar
plus 4 teaspoons, divided |
|
| 1E+1 | ml |
cornstarch
|
|
| 6E+1 | ml |
water
|
|
| 5 | ml |
lemon zest
freshly grated |
|
| 3E+1 | ml |
lemon juice
|
|
| 1.3 | ml |
vanilla extract
|
|
Directions
Preheat oven to 375°F.
To make the crust:
Whisk together whole-wheat flour, all-purpose flour, sugar and salt in a medium bowl.
Cut in butter with a fork or your fingers.
Stir in oil and vinegar.
Stir in enough water to form a moist and a little crumbly dough but not wet and sticky.
Gather the dough into a ball, then pat it into a disk.
Dust a cutting board or work surface with flour and transfer the dough onto it.
Dust the dough with flour and roll into an 8-inch circle, dusting more flour as needed to prevent sticking.
Arrange the crust to a 6-inch tart pan with removable bottom.
Press the crust into the bottom and up the sides, folding the overhanging dough back into the pan in order to form double-thick sides.
Prick the bottom and sides with a fork.
Bake until lightly browned, about 22 minutes.
Set aside to let cool for about 8 minutes. Increase the oven temperature to 425°.
While the crust is cooling, whisk egg yolk and 2 tablespoons sugar in a medium bowl until thick and pale yellow, about 2 to 3 minutes.
Whisk in cornstarch until well mixed.
Add water, lemon zest and lemon juice in a small saucepan and bring to a boil over medium heat.
Remove from the heat.
Slowly whisk about half the lemon mixture into the yolk mixture.
Slowly whisk the combined mixture back into the remaining lemon mixture in the pan.
Return the pan to the stove and cook over low heat, whisking frequently, until thickened and looks like pudding, about 2 minutes more.
Pour into the prepared crust and spread evenly to the edges.
Beat egg white in a small bowl with an electric mixer at medium-high speed until soft peaks form.
Gradually beat in the remaining 4 teaspoons sugar until stiff peaks form.
Beat in vanilla.
Mound the meringue over the warm filling, spread to the crust’s edges, forming peaks with a rubber spatula.
Bake the tart until the meringue is lightly browned, 7 to 9 minutes.
Allow to cool on the baking sheet for 15 minutes.
Transfer to a wire rack and cool completely.
Serve.
