A mile-high meringue is possible only if the egg white, bowl and beaters are at room temperature.
- For Crust for Two: Recipe link available below "Other necessary recipes"
For the Tart:
- All-purpose flour for dusting
- 1 large egg, at room temperature, separated
- 2 tablespoons plus 4 teaspoons sugar, divided
- 2 teaspoons cornstarch
- 1/4 cup water
- 1 teaspoon freshly grated lemon zest
- 2 tablespoons lemon juice
- 1/8 teaspoon vanilla extract
Companion recipe: Crust for Two
Preheat oven to 375 degrees F.
Prepare Crust for Two.
Dust a work surface with flour and turn the dough out onto it. Dust the dough with flour and roll into an 8-inch circle, dusting with flour as necessary to prevent sticking. Transfer the crust to a 6-inch tart pan with 1-inch sides and removable bottom. Press the crust into the bottom and up the sides, folding the overhanging dough back into the pan to form double-thick sides. Prick the bottom and sides with a fork.
Bake the crust until lightly browned, 20 to 22 minutes. Set aside to cool for 10 minutes. Increase the oven temperature to 425 degrees F.
While the crust is cooling, whisk the egg yolk and 2 tablespoons sugar in a medium bowl until thick and pale yellow, about 1 minute. Whisk in the cornstarch until combined.
Bring the water, lemon zest and lemon juice to a boil in a small saucepan over medium heat. Remove from the heat. Whisk about half the lemon mixture into the yolk mixture in a slow, steady stream. Whisk the combined mixture back into the remaining lemon mixture in the pan. Return the pan to the stove and cook over low heat, whisking constantly, until thickened and pudding-like, 1 to 3 minutes. Pour into the prepared crust and spread evenly to the edges.
Beat the egg white in a small bowl with an electric mixer at medium-high speed until soft peaks form. Beat in the remaining 4 teaspoons sugar in a slow, steady stream until stiff peaks form. Beat in vanilla. Mound the meringue over the warm filling; spread to the crust’s edges, forming peaks with a rubber spatula.
Bake the tart until the meringue is lightly browned, about 8 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack and cool to room temperature before serving.
Tip: <br>To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes. <br />
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
360 calories; 15g total fat; 5g total saturated fat; 121mg cholesterol; 182mg sodium; 49g carbohydrates; 2g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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