Soy-Free Lemon Meringue Tart

Indulge in the zesty magic of this *Soy-Free Lemon Meringue Tart*, a bright and elegant dessert that balances tangy and sweet flavors with ease. Perfect for those avoiding soy, this recipe features a buttery, golden crust made from scratch, a luscious lemon filling infused with fresh juice and zest, and a cloud-like meringue topping delicately browned to perfection. With simple techniques like blind-baking the crust and whipping glossy stiff peaks for the meringue, this recipe ensures a stunning tart that’s both approachable for beginners and rewarding for experienced bakers. Serve it chilled for a refreshing, citrusy treat that will be the highlight of any gathering!

Nutriscore Rating: 51/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 8

Ingredients

• 200 grams All-purpose flour
• 100 grams Unsalted butter, chilled and cubed
• 50 grams Granulated sugar
• 1 Large egg yolk
• 2 tablespoons Cold water
• 30 grams Cornstarch
• 120 milliliters Fresh lemon juice
• 2 tablespoons Lemon zest
• 4 Egg yolks
• 240 milliliters Water
• 50 grams Unsalted butter
• 200 grams Granulated sugar
• 4 Egg whites
• 50 grams Powdered sugar
• 1 teaspoon Vanilla extract

Directions

Step 1

Preheat the oven to 180°C (350°F).

Step 2

In a mixing bowl, combine the flour and granulated sugar for the crust. Add the chilled butter cubes and rub them into the flour mixture with your fingertips until it resembles coarse crumbs.

Step 3

Add the egg yolk and cold water, mixing gently with your hands until the dough comes together. Form into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.

Step 4

Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Trim the edges and prick the bottom with a fork.

Step 5

Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes, remove the weights and parchment, and bake for another 10 minutes until lightly golden. Let it cool.

Step 6

For the lemon filling, whisk together cornstarch and granulated sugar in a medium saucepan. Gradually whisk in water, lemon juice, and lemon zest over medium heat until smooth.

Step 7

Add the egg yolks to the saucepan, whisking constantly until the mixture thickens and starts to bubble. Remove from heat and stir in the butter until melted and smooth.

Step 8

Pour the lemon filling into the cooled crust, smoothing the top with a spatula.

Step 9

For the meringue, beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add powdered sugar, continuing to beat until stiff, glossy peaks form. Beat in vanilla extract.

Step 10

Spread the meringue over the lemon filling, ensuring it reaches the edges of the crust to seal the filling.

Step 11

Bake the tart in the preheated oven for 10-12 minutes, or until the meringue is lightly browned.

Step 12

Allow the tart to cool at room temperature, then refrigerate for at least 1 hour before serving.

Nutrition Facts

Serving size	(1306.2g)

Amount per serving	% Daily Value*
Calories	3465.8

Total Fat 148.8g	0%
Saturated Fat 84.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1251.0mg	0%
Sodium 297.3mg	0%
Total Carbohydrate 499.0g	0%
Dietary Fiber 8.3g	0%
Total Sugars 304.6g
Protein 50.2g	0%

Vitamin D 91.2IU	0%
Calcium 236.6mg	0%
Iron 12.0mg	0%
Potassium 726.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.9%

Protein: 5.7%

Carbs: 56.4%