Lemon Meringue Tart (No-Bake)
This no-bake lemon meringue tart is easy to make with a buttery biscuit base, a zesty lemon filling, and a fluffy meringue topping.
Nutrition Facts
Per Serving: Calories: 270 kcal, Fat: 15g, Sodium: 110mg, Carbohydrate: 28g, Protein: 4g
Descriptions
This no-bake lemon meringue tart offers a refreshing and tangy lemon filling atop a buttery biscuit crust, all topped with a light and fluffy meringue.
It’s a perfect dessert for lemon lovers and is much simpler than the classic baked version since it requires no oven time for the filling. Just chill the tart and finish it off by lightly torching the meringue for that golden, caramelized touch.
Directions
1- Prepare the crust: Crush 5.6 oz of tea biscuits into a fine powder. Melt ½ cup of butter and mix it with the crushed biscuits. Press the mixture into the bottom of a tart pan, ensuring it’s compact. Place in the refrigerator to chill.
2- Prepare the lemon filling: Soften one gelatin sheet in cold water. Juice two lemons and heat the juice with 2 tablespoons of butter in a saucepan. Bring to a boil.
3- Mix the eggs: In a bowl, beat 3 eggs with ½ cup of granulated sugar until frothy. Gradually pour in the hot lemon mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring, until thickened (be careful not to overheat to avoid curdling). Stir in the softened gelatin and 1 teaspoon of poppy seeds. Pour the mixture over the chilled crust and refrigerate for 1 hour.
4- Prepare the meringue: In a clean bowl, beat one egg white with a pinch of sugar. Gradually add the remaining 2 tablespoons of granulated sugar and continue beating until stiff peaks form. Gently fold in 2 tablespoons of powdered sugar with a spatula.
5- Assemble and finish: Use a piping bag fitted with a nozzle of your choice to pipe the meringue over the chilled lemon tart. Lightly brown the meringue using a kitchen torch or under a broiler for a few minutes, keeping a close eye to prevent burning.
6- Serve: Chill the tart before serving to set all the layers perfectly.
Note's
- If you don’t have a gelatin sheet, you can substitute it with ½ teaspoon of powdered gelatin dissolved in a tablespoon of water.
- For extra flavor, you can add lemon zest to the filling.
- The tart is best served chilled and can be stored in the refrigerator for up to 2 days.
Ingredients
Crust:
- 5.6 oz (160g) tea biscuits (or digestive biscuits)
- ½ cup (1 stick) butter
Lemon Filling:
- 2 lemons (juice)
- 2 tbsp butter
- 3 large eggs
- ½ cup (110g) granulated sugar
- 1 sheet gelatin
- 1 tsp poppy seeds
Meringue:
- 1 large egg white
- 2 tbsp granulated sugar
- 2 tbsp powdered sugar
