Lemon Meringue Tart | Tartology 101

There's something special about the coming together of a crispy tart shell, a creamy and tart lemon curd, and a sweet meringue. In this lesson I'll be teaching how to make a traditional Lemon Meringue Tart :)

Lesson 2 Lemon Meringue Tart

Components
Tart shell
Lemon curd
Italian meringue (or swiss)

Ingredients

For the Tart shell I've provided the recipe in the last lesson of tartology 101!

Lemon curd
95g lemon juice (2 lemons)
1 to 1½ tsp lemon zest
115g granulated sugar (½ cup)
160g eggs (3 eggs)
105g unsalted butter, at room temperature (8 tablespoons)

Italian Meringue
300g granulated sugar (1½ cups)
70g water (⅓ cup)
145g egg whites (whites from 5 large eggs)


Notes:
You can use a traditional tart pan like the one from my previous video too! I just prefer to use rings. If you do decide to use a ring, the whole process is exactly the same, the only differences are you want to make sure you have some flour on your work surface even when you're lining the tart ring with the dough, and you want to place it on parchment paper or a silicon baking mat for baking.
You can skip adding weight to the tart shell before baking, but there's a chance it may rise from the center! If you do decide to, bake it only for 15 - 20 minutes.
If you don't have a stand mixer, you can make a swiss meringue because it doesn't require a stand mixer necessarily. You just need a heat proof bowl and a hand mixer. Here's a link on how to make a swiss meringue from serious eats, she does use a stand mixer, but a hand mixer is doable too. Once you cook the meringue, take the bowl off the heat and just start whisking it with the hand mixer on full speed.
   • How to Make the Best Swiss Meringue: ...  
Make sure the bowl in which you make your meringue in is spotless. It has to be completely clean for the egg whites to properly whip up! any small amount of egg yolk in the egg whites can also mess up your meringue.


Thank you for watching! Please let me know if you have any questions.