Lemon Meringue Tart

Lemon curd is a silky, uber-lemony filling made from lemon juice and zest, eggs, sugar, corn starch, and cold butter.


Shortbread Crust – Lorna Doone shortbread cookies  – Unsalted butter - Lemon Curd Filing – Lemon juice  – Lemon zest – Sugar – Eggs Swipe up to see full ingredients

Shortbread Crust Preheat the oven to 350 degrees. Process the cookies in a food processor

Mix in the melted butter and press the crumbs into the bottom and up the side of a 9 inch fluted tart pan with a removable bottom.

Lemon Curd Filling 1. Combine everything except the butter. 2. Add the cold butter, one piece at a time and whisk

3. Remove from heat and pass the lemon curd. 4. Pour the lemon curd into the baked shell and smooth the top.

Meringue Topping 1. Allow the egg whites to come to room temperature while you make the lemon curd. Whip the egg whites and cream of tarter on high speed until soft peaks form.

2. Gradually add the sugar while whipping and continue to whip until stiff peaks form.

3. Spoon or use a piping bag fitted with a star tip to pipe the meringue over the top of the lemon curd and bake until golden brown, about 12 minutes.

4. Cool completely before slicing and serving. Pie may be refrigerated overnight, although the meringue may weep slightly.

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