Shortbread Lemon Meringue TartShortbread Lemon Meringue Tart
Shortbread Lemon Meringue Tart
Shortbread Lemon Meringue Tart
Delight in our Shortbread Lemon Meringue Tart, combining a buttery shortbread crust with refreshing lemon filling and a fluffy meringue topping.
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Recipe - Calgary - Richmond Square
Shortbread Lemon Meringue Tart
Shortbread Lemon Meringue Tart
Prep Time40 Minutes
Servings12
Cook Time50 Minutes
0
Ingredients
Large Eggs
Lemons
Fresh Lemon Juice
Oranges
Granulated Sugar
Salted Butter
All-Purpose Flour
Powdered Sugar
Cream of Tartar
11" Tart Pan
Directions

Ingredients:

Lemon Filling

  • 4 Large Western Family Eggs
  • 1 Tbsp lemon zest (about 1 lemon)
  • 1/3 cup fresh lemon juice (1-2 lemons)
  • 1 Tbsp Orange Zest (1 orange)
  • 1 1/2 cups Granulated Sugar
  • 1/3 cup Western Family Salted Butter, melted

Shortbread Crust

  • 2 cups Western Family All-Purpose Flour
  • 1/2 cup Powdered Sugar
  • 3/4 cup Western Family Salted Butter, cold and cut into cubes

Meringue Topping

  • 4 Large Western Family Egg Whites
  • 1/4 tsp Cream of Tartar
  • 1/4 cup Sugar

 

Directions: Use an 11" tart pan.

  1. Lemon Tart
    • Preheat oven to 350F.
    • In a blender, combine eggs, lemon zest, lemon juice, orange zest, and granulated sugar. Blend on high until smooth. Pour in butter and blend on high until smooth. Set aside.
    • In a large bowl, combine flour and powdered sugar. Dump in cold butter cubes, and with a pastry blender cut in butter until the texture is sand-like and fine.
    • Place an 11” tart pan on a baking sheet. Pour crust mixture into pan and press firmly into the bottom and up the sides of the pan until evenly pressed.
    • Pour lemon filling onto crust and bake for 30 minutes. Allow to cool before adding meringue topping.
  2. Meringue Topping
    • While eggs are still cold, separate the whites from the yolks. Then let whites reach room temperature.
    • Preheat oven to 350F.
    • Pour egg whites into very clean/grease-free bowl. With a hand mixer, whip egg whites until glossy and smooth, then add the cream of tartar.
    • Slowly add the sugar to the egg whites, a little at a time, whipping after each addition until sugar is fully incorporated. Whip on high until stiff peaks form.
    • With a piping tip and filled piping bag, pipe meringue onto lemon tart. Or spread meringue onto tart with a spatula. Place 4” under the heat element in oven and bake for 10-15 minutes until meringue is perfectly golden. Remove from oven, allow to cool and enjoy!
40 minutes
Prep Time
50 minutes
Cook Time
12
Servings

Shop Ingredients

Makes 12 servings
Large Eggs
Western Family - Free Run Eggs Brown Large
Western Family - Free Run Eggs Brown Large, 12 Each
$7.29$0.61 each
Lemons
Not Available
Fresh Lemon Juice
Western Family - Lemon Juice from Concentrate
Western Family - Lemon Juice from Concentrate, 946 Millilitre
rewards logoEarn 100 Points
$3.99$0.42/100ml
Oranges
Oranges - Navel, Extra Large
Oranges - Navel, Extra Large, 385 Gram
$1.94 avg/ea was $2.11 avg/ea$0.50/100g
Granulated Sugar
Rogers - Granulated White Sugar
Rogers - Granulated White Sugar, 2 Kilogram
rewards logoFree with 4300 Points Redeemed
$3.79$0.19/100g
Salted Butter
Western Family - Salted Creamery Butter
Western Family - Salted Creamery Butter, 454 Gram
rewards logoFree with 4800 Points Redeemed
$6.79$1.50/100g
All-Purpose Flour
Western Family - All Purpose White Flour
Western Family - All Purpose White Flour, 5 Kilogram
rewards logoFree with 7300 Points Redeemed
$10.29$0.21/100g
Powdered Sugar
Icing Sugar - Powdered, Bulk
Icing Sugar - Powdered, Bulk, 100 Gram
$0.59/100g$0.59/100g
Cream of Tartar
Club House - ClubHs Cream Of Tartar
Club House - ClubHs Cream Of Tartar, 62 Gram
$6.49$10.47/100g
11" Tart Pan
Not Available

Directions

Ingredients:

Lemon Filling

  • 4 Large Western Family Eggs
  • 1 Tbsp lemon zest (about 1 lemon)
  • 1/3 cup fresh lemon juice (1-2 lemons)
  • 1 Tbsp Orange Zest (1 orange)
  • 1 1/2 cups Granulated Sugar
  • 1/3 cup Western Family Salted Butter, melted

Shortbread Crust

  • 2 cups Western Family All-Purpose Flour
  • 1/2 cup Powdered Sugar
  • 3/4 cup Western Family Salted Butter, cold and cut into cubes

Meringue Topping

  • 4 Large Western Family Egg Whites
  • 1/4 tsp Cream of Tartar
  • 1/4 cup Sugar

 

Directions: Use an 11" tart pan.

  1. Lemon Tart
    • Preheat oven to 350F.
    • In a blender, combine eggs, lemon zest, lemon juice, orange zest, and granulated sugar. Blend on high until smooth. Pour in butter and blend on high until smooth. Set aside.
    • In a large bowl, combine flour and powdered sugar. Dump in cold butter cubes, and with a pastry blender cut in butter until the texture is sand-like and fine.
    • Place an 11” tart pan on a baking sheet. Pour crust mixture into pan and press firmly into the bottom and up the sides of the pan until evenly pressed.
    • Pour lemon filling onto crust and bake for 30 minutes. Allow to cool before adding meringue topping.
  2. Meringue Topping
    • While eggs are still cold, separate the whites from the yolks. Then let whites reach room temperature.
    • Preheat oven to 350F.
    • Pour egg whites into very clean/grease-free bowl. With a hand mixer, whip egg whites until glossy and smooth, then add the cream of tartar.
    • Slowly add the sugar to the egg whites, a little at a time, whipping after each addition until sugar is fully incorporated. Whip on high until stiff peaks form.
    • With a piping tip and filled piping bag, pipe meringue onto lemon tart. Or spread meringue onto tart with a spatula. Place 4” under the heat element in oven and bake for 10-15 minutes until meringue is perfectly golden. Remove from oven, allow to cool and enjoy!