Prepare to embark on a culinary journey that will transform your dessert game forever! This Brown Sugar Lemon Meringue Tart is not just a dessert—it's a symphony of flavors that combines the rich, caramel-like depth of brown sugar with the bright, zesty punch of lemon, all crowned with a cloud-like meringue that's guaranteed to make your guests swoon. Whether you're a seasoned baker or a curious kitchen adventurer, this recipe promises to deliver a show-stopping dessert that looks as incredible as it tastes.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pre-made tart shell
- 1 cup brown sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups water
- 3 egg yolks
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar (for meringue)
Instructions
- Preheat the oven to 375°F (190°C). Place the pre-made tart shell on a baking sheet and set aside.
- In a medium saucepan, combine brown sugar, cornstarch, and salt. Gradually whisk in water until smooth, ensuring no lumps remain.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken and bubble. This should take about 5-7 minutes.
- In a separate bowl, whisk egg yolks. Slowly temper the egg yolks by adding a small amount of the hot sugar mixture while continuously whisking to prevent scrambling.
- Pour the tempered egg yolks back into the saucepan and continue cooking for an additional 2-3 minutes, stirring constantly until the filling becomes very thick.
- Remove from heat and stir in lemon juice and lemon zest. Mix until fully incorporated and smooth.
- Pour the lemon filling into the prepared tart shell, spreading evenly. Allow to cool slightly while preparing the meringue.
- For the meringue, use a clean, dry mixing bowl. Beat egg whites with cream of tartar using an electric mixer on medium speed until soft peaks form.
- Gradually add sugar while continuing to beat the egg whites until stiff, glossy peaks form and the sugar is completely dissolved.
- Carefully spread the meringue over the lemon filling, ensuring it touches the edges of the tart shell to prevent shrinking.
- Use the back of a spoon to create decorative peaks and swirls in the meringue.
- Bake in the preheated oven for 10-12 minutes, or until the meringue is golden brown and lightly toasted.
- Remove from oven and let cool completely at room temperature for about 1 hour before serving.
- For best results, refrigerate the tart for at least 2 hours before serving to allow the filling to set completely.
- Slice and serve chilled, garnishing with additional lemon zest if desired.
Tips
- Temperature is Key: Ensure all ingredients are at room temperature for smoother mixing and better texture.
- Prevent Meringue Weeping: Always add sugar gradually and beat until stiff, glossy peaks form to create a stable meringue.
- Temper with Patience: When adding hot sugar mixture to egg yolks, do it slowly and whisk constantly to prevent scrambling.
- Toasting Technique: Watch your meringue closely while browning—10-12 minutes is the sweet spot for a perfect golden color.
- Cooling Matters: Allow the tart to cool completely at room temperature before refrigerating to set the filling properly.
- Make Ahead Tip: This tart can be prepared a day in advance, making it perfect for dinner parties and special occasions.
- Storage: Refrigerate in an airtight container and consume within 2-3 days for the best flavor and texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 4g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 95mg
