This Lemon Meringue Tart with a Basil Crust is a zesty twist on a classic dessert that’s perfect for impressing guests or treating yourself. The aromatic basil in the crust adds a delightful herbaceous note, making it stand out from the usual lemon tarts.
All-purpose flour forms the base of the crust, providing structure and texture. The fresh basil gives the crust an unexpected yet refreshing flavor that complements the lemon filling. Using unsalted butter ensures you can control the saltiness while adding richness. Granulated sugar sweetens the crust and the filling, balancing the tartness. Cold water helps bind the dough without making it sticky.
The cornstarch thickens the lemon filling, while fresh lemon juice and lemon zest provide a bright, tart flavor. Egg yolks enrich the filling, making it smooth and creamy. Egg whites are whipped into a meringue, turning light and fluffy to crown the tart beautifully. Finally, a pinch of cream of tartar stabilizes the egg whites, ensuring the meringue holds its shape.
This tart pairs beautifully with a light, herbal tea to complement the basil in the crust. You could also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. If you're feeling fancy, a sprig of fresh basil on top makes for a lovely garnish.
Start by preheating your oven to 350°F (175°C) and greasing a 9-inch tart pan. For the crust, mix the flour, chopped basil, and salt in a bowl. Add in the cold, cubed butter. Use your fingers to work the butter into the flour until the mixture looks like coarse crumbs. Stir in sugar and cold water until it forms a dough. Press this dough evenly into your prepared tart pan, prick it with a fork, and bake for about 15 minutes until it’s just set.
While the crust is baking, let’s move on to the lemon filling. In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add water, lemon juice, and zest, stirring well to combine. Cook over medium heat, stirring constantly until it thickens up nicely. Remove from heat and quickly whisk in the egg yolks and butter until smooth. Pour this lemony mixture over your pre-baked crust, spreading it evenly.
Next, it’s time to tackle the meringue. In a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the sugar, continuing to beat until you get those gorgeous stiff peaks. Spread this meringue over the lemon filling, making sure to seal the edges completely to prevent shrinking. Bake for about 10 minutes, or until the meringue is a lovely golden color. Let it cool completely before serving.
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