Classic French Lemon Meringue Tart

Prepare the Crust:

In a large bowl, combine the flour, sugar, and salt.

Cut in the cold butter until the mixture resembles coarse crumbs.

Add the egg yolk and cold water, one tablespoon at a time, mixing until the dough comes together.

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preheat the oven to 375°F (190°C).

Roll out the dough on a lightly floured surface and fit it into a 9-inch tart pan.

Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans.

Bake for 15 minutes, remove the weights and parchment, and bake for an additional 10 minutes or until golden brown. Let cool completely.

Prepare the Lemon Filling:

In a medium saucepan, combine the sugar, cornstarch, and salt.

Gradually whisk in the water until smooth.

Cook over medium heat, stirring constantly, until the mixture thickens and boils.

Boil for 1 minute, then remove from heat.

Prep Time: 30 minutes | Cooking Time: 40 minutes | Total Time: 1 hour 10 minutes

Kcal: 320 kcal per serving | Servings: 8 servings