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Lemon Meringue Tart Recipe

Inspired by Cindy's Rooftop

Time2h

Serves8

Toasted Meringue, Pineapple-Coconut Sorbet surcharge

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Ingredients

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Tart Crust

1 1/2 cups 00 bread flour

1/2 cups Unsalted butter

1/4 cups granulated sugar

1/4 tsp Celtic sea salt

1 large egg yolk

2 tbs ice water

Lemon Filling

1 cups granulated sugar

1/4 cups Cornstarch

1 cups water

3/4 cups fresh lemon juice

1 tbs Lemon zest

4 large egg yolks

2 tbs Unsalted butter

Meringue Topping

4 large egg whites

1/2 cups granulated sugar

1/4 tsp cream of tartar

Pineapple-Coconut Sorbet (optional)

2 cups pineapple, diced

1 cups Coconut milk

1/2 cups granulated sugar

2 tbs ReaLime juice

Method

Tart Crust

Prepare the Dough

Add the egg yolk and ice water, mixing until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.

Bake the Crust

Bake for 20-25 minutes or until lightly golden. Allow to cool.

Lemon Filling

Prepare the Lemon Filling

Remove from heat and whisk in egg yolks and butter until smooth. Pour the filling into the cooled tart crust and level the surface.

Meringue Topping

Make the Meringue

Spread the meringue over the lemon filling, ensuring it touches the crust to prevent shrinking.

Toast the Meringue

Using a kitchen torch or broiler, toast the meringue until golden brown. Be careful not to burn.

Pineapple-Coconut Sorbet (optional)

Prepare the Sorbet

Pour the mixture into a shallow dish and freeze for at least 4 hours, stirring every hour until frozen.