Meyer Lemon Meringue Lattice Tart Recipe

Name: Meyer Lemon Meringue Lattice Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: crust; 6 ounces all purpose flour; 1 tablespoon sugar; 1 teaspoon salt; 5 tablespoons vegetable shortening, cold; 5 tablespoons unsalted butter, cold; 2 ounces cold water; Filling & Meringue; 2 eggs; 7 egg yolks; 1 cup plus 2 tablespoons sugar; 2/3 cup meyer lemon juice; 1 tablespoon meyer lemon zest; 4 tablespoons unsalted butter; 3 tablespoons heavy cream; 2 egg whites; 1/8 teaspoon cream of tartar; 1/4 cup sugar; 1/2 teaspoon vanilla

Servings: persons

crust
6 ounces all purpose flour
1 tablespoon sugar
1 teaspoon salt
5 tablespoons vegetable shortening, cold
5 tablespoons unsalted butter, cold
2 ounces cold water
Filling & Meringue
2 eggs
7 egg yolks
1 cup plus 2 tablespoons sugar
2/3 cup meyer lemon juice
1 tablespoon meyer lemon zest
4 tablespoons unsalted butter
3 tablespoons heavy cream
2 egg whites
1/8 teaspoon cream of tartar
1/4 cup sugar
1/2 teaspoon vanilla

1
For the crust, combine the flour, sugar and salt in a mixing bowl; cut in shortening and butter.
2
Add water and mix until just combined. Shape into a disc, wrap in plastic and chill 15 minutes.
3
Roll out dough on a lightly floured surface and fit into a 9 to 10-inch tart pan with removable bottom.
4
Line the tart shell with aluminum foil and weigh down with dry beans or pie weights. Place tart shell on a baking sheet. Bake at 375F for 20 minutes. Remove foil and weights and bake 10 minutes more or until a light golden brown. Reduce oven temperature to 325F.
5
Meanwhile, prepare filling. In a medium saucepan, whisk eggs, egg yolks, sugar, lemon juice and zest. Add butter and stir over medium heat for 5 minutes or until mixture thickens and reaches 170F. on an instant read thermometer.
6
Remove from heat; stir in heavy cream. Pour filling into warm pie shell.
7
For lattice topping, beat egg whites and cream of tartar to soft peaks. Gradually add sugar and vanilla beating to stiff peaks.
8
Pipe meringue over tart in a lattice pattern. Bake 20 minutes or until meringue is golden brown. Cool and chill pie before serving.

1084

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: crust, 6 ounces all purpose flour, 1 tablespoon sugar, 1 teaspoon salt, and more.

Yes, Meyer Lemon Meringue Lattice Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Meyer Lemon Meringue Lattice Tart

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