Lemon Meringue Tart… No Butter. No Cornstarch.

Lemon Meringue Tart… No Butter. No Cornstarch.

Lemon Meringue Tart with No Butter. No Cornstarch. Can it get any better than that?!

I am truly fond of the Summertime, especially of the fruits and vegetables that are ready to be harvested! I cook with, juice with, or bake with a lemon at least once a day. No joke! Lemons just seem to round off sweets, adding the perfect tartiness and extra boost of flavor to many recipes. They also are a huge component in my morning routine. Add lemons to celery juice or water first thing in the morning has SO MANY health benefits… but that’s for another time!

Back to my lemon meringue tart! It is a heavenly dream of tarty and sweet deliciousness!!

Considering that there is no artificial thickeners in this recipe, it still turned out pretty stable. With that also in mind, it will not be as thick as you average lemon meringue tart… unless you want to try adding even more egg yolks to thicken it up! Let me know your tips and tricks on how you naturally thicken your homemade custards.

Healthy Lemon Meringue Tart with NO Butter
Healthy Lemon Meringue Tart with NO Butter
lemon meringue tart recipe with no butter and no cornstarch healthy
lemon meringue tart recipe with no butter and no cornstarch

This is my CLASSIC meringue frosting that is my GO-TO frosting on cakes, cupcakes, tarts, pies, etc. It is truly a labor of love, yet is so much easier than one would think to make! Plus, it rounds off the tartiness of the lemon custard perfectly. Without the meringue frosting, the lemon tart would just be incomplete. Anyone with me? 🙂

lemon meringue tart recipe with no butter and no cornstarch healthy
lemon meringue tart recipe with no butter and no cornstarch

Time to impress your guests! Let’s grab our aprons and begin cooking.

Print Recipe
5 from 1 vote

Healthier Lemon Meringue Tart

Ingredients

Olive Oil Tart Crust:

  • 2 cups All-Purpose Flour
  • 1/2 tsp. Sea Salt
  • 1.5 tsp. Granulated Cane Sugar
  • 1/2 cup Extra Virgin Olive Oil
  • 4 tbsp. Milk
  • 1/2 tsp. Almond Extract
  • 1 tbsp. Honey

Lemon Curd:

  • 1.5 cups Fresh Lemon Juice, about 8-12 large lemons
  • 1.5 cups Granulated Cane Sugar
  • Zest of 3 Lemons
  • 1/2 tsp. Vanilla Extract
  • 4 Eggs + 6 Egg Yolks
  • Pinch of Salt

Meringue Frosting:

  • 1.5 cups Granulated Cane Sugar
  • 1/4 tsp. Cream of Tartar
  • 2 Egg Whites, large
  • 1/3 cup Water
  • 2 tsp. Vanilla Extract
  • Pinch of Salt

Instructions

Olive Oil Tart Crust:

  • In a large bowl, mix together the flour, salt, and sugar. In a separate bowl, mix together the extra virgin olive oil, milk, almond extract, and honey. Add the honey mixture into the flour mixture. Mix with a fork until large, moist crumbs form.
  • Press the crust dough into the tart pan to be about 1/8" to 1/4" thick. Set aside in refridgerator for 20 minutes.
  • Bake at 350F for 25-30 minutes, until slightly golden brown on edges. Set aside to cool completely.

Lemon Curd:

  • Add the lemon juice, sugar, lemon zest, and salt into a saucepan over medium heat. Stir occassionally and warm up until the sugar is dissolved.
  • In the meantime, whisk all the eggs together.
  • Slowly pour the lemon mixture into the eggs, constantly whisking to prevent the eggs from cooking.
  • Return the mixture back to the saucepan over medium low heat. Stir frequently for 15-20 minutes, or until the lemon curd is thick like pudding.
  • Stir in the vanilla and allow the lemon curd to cool to room temperature before pouring into the crust.
  • Once poured into the tart crust, allow the lemon tart to chill in the refridgerator for 8 hours to overnight (more preferable).

Meringue Frosting (make when ready to serve):

  • In the top of a double boiler, add together all ingredients except the vanilla extract. Using a hand mixer, whisk together for 1 minute off of the stove. Then, add it on top of the boiling water and whisk for 7-8 minutes, or until stiff peaks form.
  • (Alternatively, you can just use a mixing bowl and boil the water in a small saucepan)
  • Fold in the vanilla extract. Take the lemon tart out of the refridgerator and spread/pipe the meringue onto the lemon tart.
  • Using a chef's blowtorch, brown the outside of the meringue to catch the "oohs" and "aahs" of your guests/family members. (Optional but highly recommended)

I hope you all enjoyed this recipe! xxL

Exciting Announcement:

HEY GUYS!! I’m so thankful and happy to say that I have just released my first ever App… FARMNIC! With 40+ healthy lunchbox recipes that easy and unique, using wholesome ingredients and no butter! Perfect for busy parents, students, working adults… includes desserts and date night recipes 🙂 + NEW recipes will be added seasonally! Follow @FARMNIC on social media to know when the updates are released & click here to be purchase on the App Store!



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