Lemon Meringue Tart

Try this wonderful Lemon Meringue Tart recipe from Clement at the Peninsula Hotel
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tart

Clement 

Try this wonderful Lemon Meringue Tart recipe from Clement at the Peninsula Hotel.

6
Servings
144
Calories Per Serving
Deliver Ingredients

Ingredients

For the lemon curd:

  • 4 Tablespoons cornstarch
  • 1/4 Teaspoon salt
  • 1 1/2 Cup lemon juice
  • Lemon zest from 2 lemons
  • 5 egg yolks
  • 1/4 Cup butter
  • 9-inch pie shell

For the meringue:

  • 4 egg whites
  • 1/2 Cup granulated sugar

Directions

For the lemon curd:

Combine everything except the butter in a double boiler until thicken. Strain.

Add in the butter, mix to combine.

Pour on to baked 9-inch pie shell.

For the meringue:

To make meringue, whip egg whites until foamy, gradually add sugar, and whip until medium peak.

Pour on top of the lemon curd; make sure to seal the edge.

Bake at preheated 350-degree oven for 8-10 minutes to brown the meringue. Rotate halfway.

Nutritional Facts

Total Fat
2g
3%
Sugar
4g
4%
Cholesterol
3mg
1%
Carbohydrate, by difference
31g
24%
Protein
1g
2%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
8mg
11%
Calcium, Ca
155mg
16%
Fiber, total dietary
1g
4%
Folate, total
6µg
2%
Magnesium, Mg
4mg
1%
Phosphorus, P
7mg
1%
Sodium, Na
143mg
10%
Water
50g
2%

Lemon Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Lemon Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.