Flavor Feast: Gluten-Free Lemon Meringue Tart
Let's head to the kitchen, because today we're embarking on a sweet and sour adventure! Our gluten-free lemon meringue tart is both light and full of flavor. With a crispy crust, rich lemon filling, and that delicious meringue on top, it will leave a lasting impression on your taste buds. It's much easier to prepare than you think, so let's get started!
- 1 ¾ cups gluten-free all-purpose flour + a little more for sprinkling
- 2 tablespoons powdered sugar
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and diced
- 1 egg yolk, beaten
- 2-4 tablespoons cold water
- 3 large egg yolks
- 1 ⅓ cups granulated sugar
- 1 ¼ cups water
- ½ cup freshly squeezed lemon juice
- 2 teaspoons freshly grated lemon zest
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 2 tablespoons unsalted butter
- ⅓ cup granulated sugar
- 1 tablespoon lemon juice
- 3 large egg whites
Preheat the oven to 190 degrees and grease an 18 cm tart pan with butter.
In a large mixing bowl, combine the flour, sugar, and salt. Mix well, don't worry, it's very easy!
Add the butter and mix until the mixture becomes crumbly, then add the egg yolk.
Gradually add cold water to bring the dough together. If the dough is a bit moist, stop adding water.
Roll out the dough between two pieces of parchment paper, slightly larger than your tart pan.
Remove the top parchment paper and place the dough in the tart pan, poking a few holes with a fork.
Bake for 20-25 minutes, the crust should be firm and the edges golden. Let it cool.
Mix the egg yolks and sugar, whisk until the sugar dissolves.
Add water, lemon juice, cornstarch, and salt, and mix.
Transfer the mixture to a saucepan and cook until thickened, stirring constantly.
Add the lemon zest, then add the butter and mix. Pour the filling into the crust.
Whisk the egg whites and lemon juice, then gradually add the sugar and whisk until stiff peaks form.
Place the meringue mixture over the hot filling. Make sure all the filling is covered.
Bake for 15 minutes, the meringue should be golden. You can lightly torch the top if desired.
Refrigerate for 2-3 hours before serving. Enjoy!
Flavor Feast: Gluten-Free Lemon Meringue Tart Cooking Tips
Using parchment paper when rolling out the dough makes it easier and saves you from worrying about cleanup! If the lemon juice and zest are fresh, the flavor will be even better, don't forget this.
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