Hey Lykkers! If you’re looking for a delightful dessert that combines tangy lemon with sweet, toasted meringue, you’re in for a treat.

Let’s dive into how to make this impressive lemon tart at home!

Ingredients

For the tart crust:

1 ½ cups all-purpose flour

½ cup powdered sugar

½ cup unsalted butter (cold and cubed)

1 egg yolk

2-3 tablespoons ice water

For the lemon filling:

1 cup granulated sugar

½ cup fresh lemon juice (about 4-5 lemons)

3 large eggs

1 large egg yolk

½ cup heavy cream

Zest of 2 lemons

For the burnt meringue:

3 large egg whites

¾ cup granulated sugar

½ teaspoon vanilla extract

Production Steps

1. Make the tart crust: In a food processor, combine the flour and powdered sugar. Add the cool butter and pulse until the mixture looks like coarse crumbs. Add the egg yolk and ice water, pulsing until the dough comes together. Press the dough into a 9-inch tart pan, covering the bottom and sides evenly. Refrigerate for 30 minutes.

2. Pre-bake the crust: Preheat your oven to 375°F (190°C). Line the cold crust with parchment paper, then fill with pie weights or dry beans. Bake for 15 minutes, then take off the weights and parchment. Bake for another 10-12 minutes, until golden brown. Allow it to cool completely.

3. Prepare the lemon filling: In a medium bowl, whisk together the granulated sugar, lemon juice, eggs, egg yolk, heavy cream, and lemon zest until smooth. Pour the mixture into the cooled tart shell and bake at 350°F (175°C) for about 25-30 minutes, or until the filling is set but slightly jiggly in the center. Allow to cool to room temperature.

4. Make the burnt meringue: In a clean bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar, continuing to beat until the mixture is glossy and forms stiff peaks. Mix in the vanilla extract.

5. Assemble and torch: Spread the meringue over the cooled lemon filling, creating peaks and swirls. Use a kitchen torch to carefully toast the meringue until golden brown. If you don't have a torch, you can broil it for a few minutes while keeping a close eye on it to avoid burning.

How to Save

To save your lemon tart with burnt meringue, cover it loosely with plastic wrap or store it in an airtight container in the refrigerator. It’s best enjoyed within 2-3 days, as the meringue may start to weep and lose its texture over time. If you want to make it ahead of time, consider preparing the tart crust and lemon filling separately, then assemble just before serving for the best results

Enjoy this zesty lemon tart with its beautifully burnt meringue topping, perfect for impressing your friends and family!