A mile-high meringue is possible only if the egg white, bowl and beaters are at room temperature.

EatingWell Test Kitchen
Source: EatingWell Magazine, June/July 2006

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Recipe Summary

total:
2 hrs 30 mins
Servings:
2
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F.

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  • 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 (see Sources or Equipment Tip). 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 .

  • While the crust is cooling, whisk egg yolk and 2 tablespoons sugar in a medium bowl until thick and pale yellow, about 1 minute. Whisk in cornstarch until combined.

  • Bring 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 puddinglike, 1 to 3 minutes. Pour into the prepared crust and spread evenly to the edges.

  • Beat 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.

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Nutrition Facts

360 calories; protein 6.3g 13% DV; carbohydrates 48.9g 16% DV; exchange other carbs 3.5; dietary fiber 2.1g 8% DV; sugars 23.9g; fat 15.6g 24% DV; saturated fat 5g 25% DV; cholesterol 108.3mg 36% DV; vitamin a iu 313.8IU 6% DV; vitamin c 7.2mg 12% DV; folate 15.1mcg 4% DV; calcium 21.4mg 2% DV; iron 1.1mg 6% DV; magnesium 7.8mg 3% DV; potassium 70.2mg 2% DV; sodium 183.5mg 7% DV; thiamin 0.1mg 10% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
i made it yesterday for Valentine's it was Just Great!! thanks EatingWell.com! For main course i found great stew from new recipes search engine i found http://www.terarecipes.com it was also great!! thanks TeraRecipes.com! i think the web is the place to find recipes. Dina Read More
Rating: 5 stars
11/16/2019
The cutest tart ever. Easy and delicious. I struggled a little with the tin foil circle but mastered it. I saved the recipe. Read More