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Ingredients
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Crust
Lemon Filling
Meringue
Espresso
Method
Crust Preparation
- 1
Make the Crust
In a large bowl, combine the flour, sugar, and salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- 2
Add Egg Yolk and Water
Add the egg yolk and cold water. Mix until the dough just comes together. Do not overwork it.
- 3
Chill the Dough
Shape the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
- 4
Lemon Filling Preparation
- 5
Prepare the Filling
In a medium bowl, whisk together the lemon juice, lemon zest, sugar, eggs, heavy cream, and cornstarch until well combined.
- 6
Bake the Filling
Pour the mixture into the cooled crust and bake at 350°F (175°C) for 25-30 minutes until set. Let it cool completely.
Meringue Preparation
- 7
Whip Egg Whites
In a clean bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
- 8
Add Sugar and Cream of Tartar
Gradually add the sugar and cream of tartar while continuing to beat until stiff peaks form and the meringue is glossy.
- 9
Top the Tart
Spread the meringue over the lemon filling, ensuring it touches the edges of the crust to prevent shrinking.
Finishing Touch
- 10
Brown the Meringue
Use a kitchen torch or broiler to lightly brown the meringue. Watch closely to prevent burning.
- 11
Serve with Espresso
Brew espresso using your preferred method and serve it alongside the lemon tart.