Classic Lemon Meringue Tart

Classic Lemon Meringue Tart

Prep time crust: 10 minutes

Prep time filling: 5 minutes

Prep time meringue: 10 minutes

Makes one 9 inch tart

Crust

1 1/4 cups Bob’s Red Mill AP flour

1 cup Bob’s Red Mill almond flour

3/4 cup soft salted butter (1 stick plus 4 tablespoons)

Pinch of kosher salt

1/4 cup granulated sugar

Filling

1 14-ounce can of sweetened condensed milk

The juice of 3 juicy lemons

The juice of 1 lime

4 large or XL egg yolks

1 tablespoon lemon zest

Pinch of kosher salt

Meringue topping

4 large or XL egg whites

3/4 cup granulated sugar

Pinch of kosher salt

Preheat oven to 350 degrees F. Mix the flours, salt, butter, and sugar in the work bowl of your stand mixer or by hand until it’s crumbly like damp sand. Press the crust firmly into the tart pan, working it evenly up the sides. Bake 25 minutes or until the crust is lightly golden. Cool crust until it’s only warm to the touch before adding the filling.

To prepare the filling, mix filling ingredients until well combined. Pour into the baked tart or pie shell. Lower the oven temp to 325 and bake 15 minutes – no more, no less.

Meanwhile, whip the egg whites, sugar, and salt until you’ve reached glossy, stiff (but not overly stiff) peaks. Swirl the fluffy meringue over top of the tart and place under a broiler 1-2 minutes to gently brown the top. Refrigerate at least 4 hours before serving. Overnight is best.