Lemon Meringue Tart

5 from 1 vote

A show-stopping Lemon Meringue Tart with an easy cookie crust, rich creamy filling and a silky meringue topping.

Prep Time10

Cook Time30

Refrigeration3

Total Time3 40

Course: Dessert, Slice, Tart

Cuisine: Australian, Modern

Servings:

Calories: 357kcal

Preheat oven to 180℃ or 350℉ and place your lightly greased 9 inch loose-bottom tart pan on a baking sheet. Place a disc of baking paper into the base of the tart pan, to make removal easier.
In a small mixing bowl, combine the biscuit crumbs and sugar, then mix through the hot melted butter.
Tip mixture into tart pan and use the back of a spoon or spatula to evenly spread the mixture, pressing it into the sides to compress it. Once the edges are done, press the base evenly.
Bake for 10 minutes, then remove from the oven.

Beat the egg yolks and lemon zest with a handheld electric mixer until light and thick.
Add the condensed milk and beat for another 5 minutes.
Add the lemon juice and mix until fully incorporated, then pour into the baked cookie crust and bake for another 15 minutes. The centre will still have a slight wobble.
Allow pie to cool completely, before placing it in the fridge to chill.

Fill a pot with a few centimetres of water and bring it to a gentle simmer. Put a heatproof stand mixer bowl on top, making sure it doesn’t touch the water.
Add the egg whites, sugar, cream of tartar and vanilla to the bowl. Whisk gently for a few minutes until the sugar melts and the mix feels smooth between your fingers. It should feel warm, not hot.
Transfer the bowl to your stand mixer. Whisk on medium-high for about 4–5 minutes, until it’s thick, glossy and holds stiff peaks when you lift the whisk.
Spread the meringue over your cooled lemon tart and swirl it into a pattern. Toast the top with a kitchen torch until golden.