This lemon meringue tart recipe must be one of the easiest there is. I just love the sweetness of the condensed milk, combined with tangy lemon to achieve a perfect balance.
The filling of the lemon meringue tart can be combined in literally 2 minutes. I used a very versatile sweet pastry crust recipe for the base crust of the tart. This crust can be used for multiple pastry bases, guys – it’s an absolute gem! Mastering the art of a perfect meringue can be challenging. But with lots of practice and precision, it can be done!
Timing is of utmost importance when mixing the sugar with the egg white. Beating it until it is at the right consistency, and knowing when it is ready, may need some guidance. Enjoy trying this great recipe. Lemon Meringue Tart is definitely my favorite!
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Passive Time | 5 minutes |
| Servings | people |
- 125 gr butter softened
- 1 cup sugar
- 1 large egg
- 2 cups flour
- 2 teaspoons baking powder
- 1 tin sweetened condensed milk
- 3 egg yolks
- 2 lemons juice retained zest retained
- 3 egg whites
- 100 gr castor sugar
Ingredients Sweet Crust Pastry
Filling
Meringue
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- In a large mixing bowl add the butter, sugar and egg. Mix well with wooden spoon.
- Add the flour and baking powder and mix well using your hands until incorporated.
- Now roll the dough into a log and cut discs to freeze until use.
- For use, simply press the bottom of a round pie dish with pastry dough and prick the whole bottom with a fork.
- Bake in a preheated oven at 180 degrees for 15 - 20 minutes until golden brown. Set aside to cool.
- In a large mixing bowl, mix the condensed milk, egg yolks, lemon juice and rind together until incorporated. Set aside.
- Once the baked sweet crust pastry has cooled, fill it with the condensed milk/lemon filling. Set aside.
- In an electric mixer, beat the egg whites until frothy, not completely stiff.
- Gradually, add little by little castor sugar to the egg whites beating on high speed.
- Beat for another 4 minutes until the meringue is stiff and glossy.
- Once ready, scoop and spread the glossy meringue over the filling or use a piping bag if you wish.
- Bake for 20 minutes on 180 degrees Celsius.
