Sure you could buy a lemon meringue pie at the store, but why would you do that when you can make your own fresh lemon meringue tart right at home? The lemon is much fresher and the meringue will actually taste like meringue instead of cardboard. Trust me, the time it takes to make this tart will be well worth it when you take your first bite and the fresh lemony flavor explodes on your tongue.
6 SERVINGS
LEMON CURD
- 6 tablespoons fresh lemon juice
- 4½ tablespoons sugar
- 3 tablespoons whipping cream
- 3 large egg yolks
CRUST
- 1 cup unbleached all purpose flour
- 6 tablespoons sugar
- ¼ teaspoon salt
- ½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes
- 3 tablespoons (or more) ice water
- 1 large lemon, cut into 1/16-inch-thick slices, each slice quartered, seeds removed
MERINGUE
- 3 large egg whites
- 6 tablespoons sugar
FOR CURD:
Combine lemon juice, sugar, cream and yolks in heavy small saucepan and whisk to combine. Cook over medium-low heat until mixture thickens and just begins to bubble, stirring constantly, about 7 minutes. Immediately transfer to bowl. Press plastic wrap onto surface to prevent skin from forming. Chill until cold, at least 2 hours.
FOR CRUST:
Combine flour, 2 tablespoons sugar and salt in processor. Add chilled unsalted butter and process using on/off turns until mixture resembles course meal. Gradually add 3 tablespoons water and blend using on/off turns until mixture forms moist clumps. If dough is dry, add more water by teaspoonfuls. Gather dough into ball. Flatten into 8-inch disk. Wrap in plastic; chill 1 hour. (Curd and dough can be prepared up to 2 days ahead. Keep refrigerated. Let dough soften briefly at room temperature before rolling.)
Preheat oven to 450°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to large baking sheet. Sprinkle dough with 2 tablespoons sugar. Place lemon pieces on dough, leaving 1½-inch border. Sprinkle 2 tablespoons sugar over lemon pieces. Fold dough border in over lemon pieces; press edges lightly to seal. Bake until crust is golden, piercing through lemon pieces with toothpick if crust bubbles, about 25 minutes. Cool tart completely. (Can be made 4 hours ahead.)
FOR MERINGUE:
Preheat oven to 450°F. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Add sugar and beat until mixture is stiff but not dry.
Spread lemon curd over lemon pieces in crust, covering completely. Spread meringue over, covering curd completely and sealing to crust edges. Bake until meringue is golden, about 5 minutes. Transfer tart to platter.
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