Meyer Lemon Meringue Tart Recipe
Very Good Cream
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Ingredients
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Crust (Sweet Tart Shell)
Meyer Lemon Curd Filling (Very Good Cream)
Swiss Meringue Topping
Method
Crust (Sweet Tart Shell)
- 1
Make dough
In a large bowl or food processor, combine 1.5 cups flour, 0.25 cup powdered sugar, and 0.25 tsp fine sea salt. Cut in 0.5 cup cold diced unsalted butter with a pastry cutter or pulse in the processor until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 2
Bind and chill
Add 1 cold egg yolk and 1 tablespoon ice water. Mix just until dough begins to come together; if dry, add additional teaspoon(s) of ice water until it holds when pressed. Gather into a disk, wrap tightly in plastic, and chill in refrigerator for at least 30 minutes (up to 2 hours).
- 3
Blind-bake shell
Preheat oven to 375°F (190°C). On a lightly floured surface, roll dough to a 12-inch circle and gently fit into a 9-inch tart pan with removable bottom; trim excess. Prick bottom lightly with a fork. Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake 8–10 more minutes until edges are golden. Let cool slightly while preparing filling. Reduce oven to 325°F (163°C) if you plan to finish tart in oven briefly after filling.
Meyer Lemon Curd Filling (Very Good Cream)
- 4
Prepare citrus
Zest 3 Meyer lemons (avoiding white pith) to yield about 2 tablespoons zest. Juice lemons to obtain 3/4 cup fresh Meyer lemon juice, straining out seeds and pulp.
- 5
Cook curd (stovetop, gentle)
In a medium stainless-steel saucepan, whisk together 1 cup granulated sugar and the lemon zest until fragrant. Whisk in 3 whole eggs and 1 egg yolk until smooth. Add 3/4 cup Meyer lemon juice and 1/4 tsp salt. Place the pan over medium-low heat and cook, stirring constantly with a heatproof spatula, scraping the bottom, until the mixture thickens and reaches about 170–175°F (it should coat the back of the spatula). This takes about 7–10 minutes. Do not boil.
- 6
Finish curd
Remove from heat and whisk in 8 tablespoons (1 stick) unsalted butter, one tablespoon at a time, until fully incorporated and smooth. Strain the curd through a fine-mesh sieve into a bowl to remove zest and any cooked egg bits. Press plastic wrap directly on surface to prevent a skin and cool until just warm (about 20–30 minutes).
- 7
Fill tart shell
When the curd has cooled to warm, pour into the prebaked tart shell and smooth the surface with an offset spatula. If desired, to set the curd further, bake the filled tart at 325°F (163°C) for 8–10 minutes, then cool to room temperature. Chill in refrigerator for 30 minutes to 1 hour to firm prior to meringue.
Swiss Meringue Topping
- 8
Prepare meringue
Place 4 room-temperature egg whites and 1 cup granulated sugar in a heatproof bowl (preferably stainless steel) set over a saucepan of gently simmering water (double boiler). Add 1/4 tsp cream of tartar. Whisk constantly until sugar dissolves and the mixture reaches 160°F and is slick when rubbed between fingers (no grit), about 3–5 minutes.
- 9
Whip meringue
Transfer the warm egg-white mixture to a stand mixer fitted with the whisk (or use a hand mixer). Whip on medium-high speed until stiff, glossy peaks form and the bowl has cooled to near room temperature, about 6–8 minutes. Add 1 tsp vanilla extract in the last 30 seconds and whip just to combine.
- 10
Top and torch or bake
Pipe or spread the Swiss meringue over the chilled lemon curd, creating peaks. For a classic golden finish, either: a) use a kitchen blowtorch to gently brown the meringue evenly, or b) bake in a preheated 425°F (220°C) oven for 3–5 minutes, watching closely until lightly browned. If using the oven, place tart on a middle rack and remove as soon as color appears to avoid overheating the curd.
- 11
Cool and serve
Allow the finished tart to rest at room temperature for 15–20 minutes, then chill 30 minutes if you prefer a firmer slice. Serve within 24 hours for best texture. Keep refrigerated; bring to room temperature 20 minutes before serving for optimal flavor.