Lemon Meringue Recipe

Make dough

In a food processor, pulse together 1.75 cups all-purpose flour, 0.5 cup almond flour, 0.5 cup confectioners' sugar, and 0.25 tsp salt until combined. Add 0.75 cup cold, cubed unsalted butter and pulse until mixture resembles coarse crumbs with pea-sized pieces. Add 1 egg yolk and 1 tablespoon cold water and pulse just until the dough starts to come together. If too dry, add additional cold water 1 teaspoon at a time.

Chill and roll

Turn the dough onto a lightly floured surface, press into a disc, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes (up to 2 hours).

Fit in tart pan

On a lightly floured surface, roll the chilled dough to about 1/8" (3 mm) thickness. Fit into a 9-inch (23 cm) tart pan with removable bottom, gently pressing into corners and trimming excess. Refrigerate the shell for 20 minutes to firm up.

Blind bake

Preheat oven to 375°F (190°C). Line the tart shell with parchment and fill with pie weights or dried beans. Bake for 18 minutes, remove weights and parchment, then bake 8–10 more minutes until edges are golden and center set. Let cool slightly, then transfer to a rack to cool completely.

Prepare curd base

In a medium heatproof bowl whisk together 3 whole eggs, 2 egg yolks and 1 cup granulated sugar until smooth and slightly pale. Stir in 0.75 cup fresh lemon juice and 2 tablespoons lemon zest.

Cook curd

Place the bowl over a saucepan of simmering water (double boiler), ensuring the bowl does not touch the water. Cook, stirring constantly with a spatula, until the mixture thickens and reaches about 170°F (77°C) and coats the back of a spoon, about 8–12 minutes.

Finish with butter

Remove the bowl from heat. Immediately whisk in 6 tablespoons cold cubed unsalted butter, a few pieces at a time, until fully incorporated and the curd is smooth. Stir in 1/8 tsp salt. Strain the curd through a fine mesh sieve into a clean bowl to remove zest bits and any cooked egg strands. Cover surface with plastic wrap to prevent skin and chill until cool, about 1 hour (or refrigerate until needed).

Fill tart

When the tart shell is completely cool and the curd is chilled or slightly thickened, pour the lemon curd into the shell and smooth the top. Chill the filled tart in the refrigerator while you prepare the meringue, about 20–30 minutes, to help meringue set on contact.

Prepare equipment

Place a clean, dry mixing bowl and whisk attachment on your mixer. Ensure egg whites (4) are at room temperature for better volume.

Make sugar syrup

In a small saucepan, combine 1 cup granulated sugar and 1/4 cup water. Clip a candy thermometer to the pan and heat over medium-high heat without stirring until the syrup reaches 238–240°F (114–116°C), about 6–8 minutes. If syrup crystallizes on the sides, brush down with a wet pastry brush briefly.

Whip egg whites

While the syrup heats, begin whipping the 4 egg whites with 1/4 tsp cream of tartar on medium speed until soft peaks form. Keep the mixer running on medium-low when soft peaks appear and continue to the next step.

Combine syrup and whites

With the mixer on medium-low, carefully and slowly pour the hot sugar syrup in a thin, steady stream down the side of the mixing bowl into the whipping egg whites (avoid the whisk). After all syrup is added, increase mixer speed to high and whip until the bowl is cool to the touch and the meringue is glossy and forms stiff peaks, about 5–7 minutes. Add 1/2 tsp vanilla extract in the last minute of whipping.

Top the tart

Remove the chilled, filled tart from the refrigerator. Using a spoon or piping bag fitted with a large tip, immediately spread or pipe the Italian meringue over the lemon curd, covering it completely and sealing to the tart edge to prevent shrinking.

Torch or bake

Use a kitchen torch to lightly brown the meringue to an even golden color, moving the flame continuously to avoid burning. Alternatively, place the tart under a preheated broiler on low for 30–60 seconds, watching closely, until meringue is golden. Let the tart sit at room temperature for 10–15 minutes, then refrigerate for 30 minutes before serving to stabilize the meringue.