Zesty and Crunchy: This Spring Lemon Meringue Tart Will Wake Up Your Taste Buds

The first lemon meringue tart I bake each spring always feels like a small reset after winter. The bright lemon filling, crisp crust, and toasted meringue somehow wake up the whole table before anyone has even finished their first cup of coffee.

Ingredients

Preparation

1. Preheat the oven to 375°F. Fit the dough into a 9-inch tart pan, trim the edges, prick the base with a fork, and chill it for 10 minutes.
2. Line the chilled crust with parchment and pie weights or dried beans. Bake for 15 minutes, then remove the weights, brush the crust lightly with melted butter, and bake for another 8 to 10 minutes, until lightly golden. Let it cool slightly.
3. While the crust bakes, make the lemon filling. In a medium saucepan, whisk together 1 cup sugar, cornstarch, salt, and water. Set the pan over medium heat and cook, whisking often, until the mixture thickens and looks glossy.
4. In a separate bowl, whisk the egg yolks. Slowly add a few spoonfuls of the hot mixture to warm them, then pour the yolks back into the saucepan. Cook for 2 minutes, whisking constantly, until the filling is thick and smooth.
5. Take the pan off the heat and stir in the lemon zest, lemon juice, and 2 tablespoons butter. Pour the filling into the baked tart shell and spread it into an even layer.
6. Lower the oven to 350°F. In a clean bowl, beat the egg whites with the cream of tartar until foamy. Gradually add the remaining 1/2 cup sugar and beat until glossy stiff peaks form, then stir in the vanilla.
7. Spoon the meringue over the warm lemon filling, making sure it reaches the crust all the way around. Use the back of a spoon to swirl the top into classic peaks.
8. Bake for 12 to 15 minutes, until the meringue is lightly browned. Cool at room temperature for 1 hour, then chill for at least 2 hours before slicing and serving.

My tips

Use fresh lemon juice if you can, since bottled juice does not have quite the same clean, bright flavor. Spread the meringue over warm filling so it seals well and is less likely to shrink. If the crust starts browning too quickly during blind baking, loosely tent the edges with foil.

Variations

For a little extra crunch, scatter crushed vanilla wafers or toasted sliced almonds over the crust before adding the filling. If you prefer a softer citrus flavor, replace part of the lemon juice with fresh orange juice. You can also turn this recipe into individual tartlets for a spring brunch or holiday dessert tray.