Ingredients
Scale
- 1 pre-baked 9-inch tart shell (sweet pastry)
- 1 ½ cups fresh lemon juice (about 6–8 lemons)
- 1 cup granulated sugar
- 3 large egg yolks
- 2 tbsp cornstarch
- 2 tbsp unsalted butter, softened
- Pinch of salt
- 3 large egg whites
- ¼ cup granulated sugar (for meringue)
- ¼ tsp cream of tartar
- Candied lemon zest for garnish
Instructions
- Preheat oven to 350°F (175°C). Blind-bake tart shell for 15 minutes; cool completely.
- In a saucepan, whisk lemon juice, 1 cup sugar, egg yolks, cornstarch, and salt. Cook over medium heat, whisking constantly, until thick and translucent (~5–7 minutes).
- Remove from heat; stir in butter until smooth. Strain into a bowl, cover surface with plastic wrap, and chill until set (~2 hours).
- For meringue: Beat egg whites and cream of tartar until soft peaks form. Gradually add ¼ cup sugar; beat until glossy and stiff peaks form.
- Spread meringue over chilled lemon filling, sealing edges to crust. Bake at 325°F (160°C) for 10–12 minutes until golden.
- Cool, garnish with candied lemon zest, and serve chilled.
Notes
- For true transparency, avoid over-whipping the custard — stir gently.
- Use fresh lemon juice only; bottled juice clouds the filling.
- For a superhero twist, pipe meringue in lightning-bolt or shield-inspired shapes.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Method: Baking and custard-making
- Cuisine: French-inspired
- Diet: Contains eggs, dairy, gluten
Nutrition
- Serving Size: 1 slice
- Calories: 245 Kcal
- Sugar: 22g
- Sodium: 98mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 88mg
