Zesty & Sweet Lemon Meringue Tart (No-Bake)
Effortlessly Chic! Make a Crowd-Pleasing No-Bake Lemon Meringue Tart
Craving a dessert that’s both tangy and sweet? Look no further! Today, we’re whipping up a show-stopping ‘No-Bake Lemon Meringue Tart’ that’s sure to capture everyone’s heart. Packed with Vitamin C, this delightful tart is not only great for boosting immunity but also makes a fantastic and healthy treat for kids. Get ready to impress with this easy-to-make, oven-free delicacy!
Tart Crust Ingredients- 200g Digestives
- 50g Butter (divided: 20g + 30g)
- 100g Sugar A
- 20g Sugar B
Cooking Instructions
Step 1
Let’s start with the tart crust. Place the Digestive biscuits into a resealable bag and crush them into fine crumbs using a rolling pin or the bottom of a glass. Ensure they are uniformly crushed without any large chunks.
Step 2
In a bowl, combine the crushed biscuit crumbs with 20g of melted butter. Mix well with a spatula or fork until the mixture resembles wet sand and holds together when pressed.
Step 3
Press the biscuit mixture firmly and evenly into the bottom and up the sides of your tart pan or any desired mold. Use your fingers or the bottom of a glass for a smooth, compact base. Place the prepared crust in the refrigerator for at least 30 minutes to chill and firm up.
Step 4
Thoroughly wash the lemon. Finely grate the zest using a microplane or zester, being careful to avoid the bitter white pith. The aromatic oils from the zest will add a wonderful fragrance.
Step 5
Halve the zested lemon and squeeze out the juice. Strain to remove any seeds. You should aim for about 2-3 tablespoons of fresh lemon juice.
Step 6
In a saucepan, combine 100g of water, the fresh lemon juice, 10g of cornstarch, and 100g of Sugar A. Whisk until the cornstarch is fully dissolved and there are no lumps. Place the saucepan over medium heat and cook, stirring constantly to prevent sticking, until it thickens.
Step 7
Once the mixture has thickened to a custard-like consistency and begins to bubble, remove it from the heat immediately. It should be thick but pourable.
Step 8
Add the grated lemon zest and the remaining 30g of butter to the warm custard. Stir gently until the butter is melted and fully incorporated, releasing the vibrant lemon aroma.
Step 9
Whisk in the egg yolk quickly and thoroughly. The yolk adds richness and a beautiful yellow hue to the custard.
Step 10
Remove the chilled tart crust from the refrigerator. Pour the lemon custard through a fine-mesh sieve into the tart shell for a smoother texture. Let it set in the refrigerator for about 10 minutes until the surface is slightly firm.
Step 11
In a clean, dry bowl, whip the egg white until frothy. Gradually add Sugar B (20g) in 2-3 additions, continuing to whip until stiff, glossy peaks form. The meringue should hold its shape when the whisk is lifted.
Step 12
Take the chilled lemon tart out of the refrigerator. Spoon or pipe the prepared meringue decoratively over the lemon custard. Get creative with your topping!
Step 13
Finish by dusting with powdered sugar, or garnish with lemon slices and mint leaves for a beautiful presentation. Enjoy your homemade, deliciously tangy and sweet Lemon Meringue Tart!
