Description
A delightful tart featuring a luscious lemon filling and a cloud-like meringue topping, all nestled in a buttery graham cracker crust.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon unsalted butter
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar (for meringue)
Instructions
- Preheat the oven to 350°F (175°C).
- Combine graham cracker crumbs and melted butter in a mixing bowl, then press into the tart pan, and bake for 10 minutes.
- Whisk together sugar, cornstarch, and salt in a saucepan; add water and cook over medium heat until thickened.
- Temper egg yolks with heated mixture, return to low heat, add lemon juice and zest, and thicken again.
- Pour the filling into the cooled crust and smooth the surface.
- Whip egg whites and cream of tartar until soft peaks form, then gradually add sugar until glossy and stiff peaks form.
- Spread meringue over the lemon filling, ensuring it touches the edges of the crust.
- Bake for 10-15 minutes until meringue is golden brown.
- Cool before slicing and serving.
Notes
Use fresh lemons for the best flavor. Can make crust and filling a day in advance; store separately.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 27g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg