Crustless Lemon Meringue Tart
These crustless lemon meringue tarts are a bright and refreshing twist on the classic pie. With a silky lemon filling and a golden, cloud-like meringue on top, they bake beautifully in generously sized individual tart dishes for an elegant yet incredibly simple dessert. Light, citrusy, and perfect for any occasion.
Equipment
- 4 shallow ramekins
- 1 small mixing bowl
- electric mixer and mixing bowl
- 1 saucepan
- 1 whisk
- lemon zester (rasp)
Ingredients
For Lemon Filling
- 3 eggs, separated reserve whites for meringue
- 1 cup granulated sugar
- ¼ cup cornstarch
- 3 tablespoons all purpose flour
- ¼ teaspoon salt
- 2 cups water
- 1 tablespoon butter
- ¼ cup fresh lemon juice
- 1 teaspoon lemon zest
Meringue
- 3 egg whites
- ¼ teaspoon salt
- ½ cup granulated sugar
Instructions
- Preheat oven to 350 degrees. Arrange 4 shallow ramekins on a baking tray and set aside.
- In a small mixing bowl, beat egg yolks and set aside.
- In a medium saucepan stir together sugar, cornstarch, flour and salt. Set over medium heat and gradually whisk in water. Continue to whisk and cook until mixture is thickened and bubbly. Reduce heat; continue to cook and stir for 2 minutes. Remove from heat.
- Gradually whisk one cup of the thickened sugar mixture into the beaten egg yolks then return mixture to the saucepan. Over medium-high heat bring to a boil. Continue to cook and stir for 2 minutes. Remove from heat and add butter, lemon juice and lemon zest, whisking until smooth. Pour into prepared ramekins, dividing equally between the four.
Meringue
- In the bowl of electric mixer fitted with whisk attachment beat egg whites and salt until soft peaks form. Gradually beat in sugar and continue beating until stiff, glossy peaks form. Spread over prepared lemon filling, swirling to create peaks and valleys. Bake in preheated 350℉ oven for 12-15 minutes until the meringue is golden brown. Cool before serving.
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