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Ingredients
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Tart Crust
Lemon Filling
Raspberry Sauce
Meringue
Method
Tart Crust
- 1
Make the Tart Crust
In a mixing bowl, combine the flour, powdered sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- 2
Add Egg Yolks
Stir in the egg yolk and cold water. Mix until the dough comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
- 3
Lemon Filling
- 4
Prepare the Lemon Filling
In a bowl, whisk together lemon juice, lemon zest, sugar, and eggs until well combined. Stir in heavy cream.
- 5
Bake the Filling
Pour the lemon filling into the pre-baked tart crust. Bake for 25 minutes or until the filling is set but still slightly jiggly in the center.
- 6
Cool the Tart
Remove the tart from the oven and let it cool completely at room temperature.
Raspberry Sauce
- 7
Make the Raspberry Sauce
In a small saucepan, combine the raspberries, sugar, and water. Cook over medium heat until the raspberries break down and the sauce thickens, about 10 minutes.
- 8
Strain the Sauce
Strain the sauce through a fine-mesh sieve to remove seeds. Let it cool before serving.
Meringue
- 9
Beat Egg Whites
In a clean mixing bowl, beat the egg whites on medium speed until soft peaks form.
- 10
Add Sugar
Gradually add sugar, continuing to beat until stiff peaks form and the meringue is glossy. Mix in vanilla extract.
- 11
Top the Tart
Spread or pipe the meringue over the cooled lemon tart, making sure to cover the filling completely. Use a kitchen torch or broiler to brown the meringue lightly.