Lemon Meringue Tart with Basil Crust

A delightful twist on the classic lemon meringue pie, this tart features a fragrant basil-infused crust that complements the zesty lemon filling, offering a refreshing summer dessert option.

Prep time: 30 minutes
Cook time: 25 minutes
Serves: 8

Ingredients

1 1/4 cups all-purpose flour

1/4 cup fresh basil, chopped

1/2 cup unsalted butter, cold and cubed

1/4 cup granulated sugar

1/4 teaspoon salt

2 tablespoons cold water

1 cup granulated sugar

1/4 cup cornstarch

1/8 teaspoon salt

1 1/4 cups water

1/2 cup fresh lemon juice

1 tablespoon lemon zest

4 large egg yolks

2 tablespoons unsalted butter

4 large egg whites

1/4 teaspoon cream of tartar

1/2 cup granulated sugar

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch tart pan.

2. To make the crust, combine flour, chopped basil, and salt in a bowl. Add cold butter and work with fingers until mixture resembles coarse crumbs. Stir in sugar and cold water until dough forms. Press into prepared pan. Prick with a fork and bake for 15 minutes.

3. For the filling, whisk together sugar, cornstarch, and salt in a saucepan. Gradually stir in water, lemon juice, and zest. Cook over medium heat until thickened. Stir in egg yolks and butter, then remove from heat.

4. Pour the lemon filling over the baked crust.

5. For the meringue, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form. Spread over lemon filling, sealing edges.

6. Bake for 10 minutes, until meringue is golden. Cool before serving.

Storage

Store in the refrigerator for up to 3 days, covered loosely with foil.

Reheating

Reheat slices in a preheated 250°F oven for 10 minutes.

Scan for cooking tips & leave a review!

itsonly.recipes/view/lemon-meringue-tart-with-basil-crust

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.