Lemon Meringue Tart Recipe

Combine 1.5 cups flour, 2 tablespoons sugar and 1/4 teaspoon salt in a large bowl.

Cut 1/2 cup cold butter into the flour mixture using a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized pieces remaining.

Whisk 1 egg yolk with 2 tablespoons ice water and drizzle into the flour-butter mixture. Toss gently and add an extra 1 teaspoon water only if dough is too dry. Press together until it forms a cohesive dough; do not overwork.

Shape dough into a flat disk, wrap in plastic and chill for at least 30 minutes.

Preheat oven to 375°F (190°C). On a lightly floured surface, roll dough into a 12-inch circle and fit into a 9-inch (23 cm) tart pan with removable bottom, pressing into edges. Trim excess and crimp as desired.

Line the crust with parchment and fill with pie weights or dried beans. Bake blind for 15 minutes, remove weights and parchment, then bake 8–10 minutes more until lightly golden. Let cool slightly.

In a heatproof bowl, whisk together 1 cup sugar, 3 whole eggs and 2 egg yolks until smooth. Stir in 3/4 cup fresh lemon juice, 1 tablespoon lemon zest and 1/8 teaspoon salt.

Set the bowl over a saucepan of gently simmering water (double boiler), making sure the bottom of the bowl does not touch the water. Whisk constantly until mixture thickens and reaches about 170–175°F (77–80°C) and thickly coats the back of a spoon — about 8–10 minutes.

Remove from heat and immediately whisk in 1/2 cup cold cubed butter a few pieces at a time until fully incorporated and the curd is smooth and glossy.

Strain the curd through a fine-mesh sieve into a clean bowl to remove zest bits or any cooked egg bits. Cover surface with plastic wrap to prevent a skin and cool slightly for 10 minutes.

Pour the warm lemon curd into the prebaked tart shell, smoothing the top. Chill in the refrigerator for 1–2 hours until set but still slightly soft at center.

Combine 4 egg whites and 1 cup sugar in a heatproof mixing bowl set over a saucepan of simmering water (double boiler). Whisk constantly until sugar dissolves and the mixture reaches 160°F (71°C) or is warm to the touch and no grit remains when rubbed between fingers—about 3–4 minutes.

Transfer the bowl to a stand mixer fitted with the whisk attachment (or use a hand mixer). Whisk on medium-high speed until glossy, stiff peaks form and the bowl has cooled to near room temperature — about 7–10 minutes. Add 1/4 teaspoon cream of tartar near the start and 1/2 teaspoon vanilla extract near the end of whipping.

Spoon or pipe the meringue over the chilled lemon curd, making decorative peaks. For a toasted finish, use a kitchen torch to carefully brown the peaks until golden. Alternatively, place under a hot broiler for 30–60 seconds, watching constantly to avoid burning.

For the sauce, combine 1 cup hulled fresh strawberries, 1 tablespoon powdered sugar and 1/2 tablespoon lemon juice in a small blender or food processor. Pulse to a slightly chunky sauce or strain for a smoother texture.

Taste and adjust sweetness with a little more powdered sugar if needed. Spoon a few tablespoons of strawberry sauce onto a serving plate and place slices of the extra 1/2 cup strawberries around or on top of the tart slices when serving.

Allow the finished tart to rest 10 minutes at room temperature after torching so meringue sets, then slice with a sharp knife wiped between cuts. Serve each slice with a drizzle of strawberry sauce and fresh strawberry slices.