As the sun began to dip behind the rolling hills of my grandmother’s garden, the sweet scent of lavender wafted through the air, mingling with the tangy zest of freshly picked lemons. It was a time when family gathered around the long wooden table, laughter bubbling like the cream in my grandmother’s mixing bowl. This tart was always the centerpiece, a delightful balance of tartness and sweetness, with a whimsical meringue crown that seemed to float atop its buttery crust.
This Lavender Lemon Meringue Tart is not only a feast for the eyes but also a delicious journey into the heart of comfort baking. With a few simple ingredients and a touch of love, you can bring a piece of my grandmother’s kitchen into your own.
Ingredients
For the Shortcrust Pastry:
– 1 1/4 cups all-purpose flour
– 1/2 cup unsalted butter, cubed and chilled
– 1/4 cup powdered sugar
– 1 large egg yolk
– 2 tablespoons cold water
For the Lemon Curd:
– 1/2 cup fresh lemon juice (about 3 lemons)
– Zest of 2 lemons
– 1/2 cup granulated sugar
– 3 large eggs
– 1/4 cup unsalted butter, cubed
– 1 tablespoon dried culinary lavender
For the Meringue Topping:
– 3 large egg whites
– 3/4 cup granulated sugar
– 1/4 teaspoon cream of tartar
– 1 teaspoon vanilla extract
Instructions
To make the shortcrust pastry, combine the flour and powdered sugar in a mixing bowl. Add the chilled butter and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs. Stir in the egg yolk and cold water until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan, trimming any excess. Prick the bottom with a fork to prevent bubbling, and line it with parchment paper filled with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes until golden brown. Let it cool.
For the lemon curd, in a medium saucepan over medium heat, whisk together the lemon juice, zest, sugar, and eggs. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8-10 minutes. Remove from heat and stir in the butter and dried lavender until melted and smooth. Strain the curd through a fine-mesh sieve into the cooled tart shell, smoothing the top. Chill in the refrigerator for at least 1 hour, allowing the flavors to meld.
To prepare the meringue topping, in a clean mixing bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating on high until the meringue is glossy and holds stiff peaks. Mix in the vanilla extract.
Spread the meringue over the cooled lemon curd, creating swirls and peaks for a whimsical effect. Use a kitchen torch to gently toast the meringue until golden brown, or place it under a broiler for 1-2 minutes, watching closely to prevent burning.
Let the tart cool completely before slicing, allowing the meringue to set. Serve this enchanting Lavender Lemon Meringue Tart at your next gathering, and watch as it brings smiles and nostalgia to the table, much like it did in my grandmother’s garden. Enjoy every bite!