Limoncello Meringue Tart

limoncello

🥗Healthier: lemon syrup

💰Cheaper: lemon juice

Lemon syrup provides a lower-calorie option while lemon juice is more accessible.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

Combine the all-purpose flour, powdered sugar, and sea salt in a mixing bowl.

Cut the cold butter into the dry ingredients until pea-sized pieces form.

Add the beaten egg to the mixture and form a dough.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 375°F (190°C).

Roll out the chilled dough and fit it into a 10-inch tart pan.

Chill the tart shell in the freezer for 15 minutes before blind baking.

Dock the tart shell with a fork and line with parchment paper and pie weights.

Bake the tart shell for 26 to 28 minutes, then remove the weights and bake for an additional 8 to 10 minutes until golden brown.

In a saucepan, combine the granulated sugar, cornstarch, and sea salt.

Whisk together the egg yolks in a bowl and set aside.

Add limoncello, water, lemon zest, and lemon juice to the saucepan and cook over medium heat until thickened.

Remove from heat and whisk in the egg yolks and butter until smooth.

Pour the lemon filling into the baked tart shell and let cool to room temperature.

Refrigerate until set, about 2 hours.

Beat egg whites until soft peaks form, then gradually add powdered sugar until stiff peaks form.

Spread or pipe the meringue over the cooled tart and bake at 350°F (175°C) until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens