Lemon Meringue Tart | Blue Jean Chef - Meredith Laurence
This recipe for lemon meringue tart includes a recipe for pastry, lemon curd AND meringue - valuable lessons for any proficient cook.
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Ingredients
- 9 inch tart pan with removable bottom
- 1½ cups all-purpose flour
- ½ cup sugar
- pinch salt
- ¾ cup unsalted butter (cold and cut in pieces)
- 3 to 4 tablespoons cold water
- 4 eggs
- 1 egg yolk
- 1¼ cups sugar
- ¾ cup fresh lemon juice (about 5 lemons)
- zest of 1 lemon
- 6 tablespoons butter (sliced)
- 4 egg whites (room temperature)
- 1 cup sugar
- ½ teaspoon cream of tartar
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