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slice of pistachio lemon meringue tart

Pistachio lemon meringue tart

This pistachio lemon meringue tart is the perfect dessert for a spring picnic. It starts with a buttery, sweet shortcrust base and is filled with a rich layer of pistachio cream and a bright, tart layer of lemon curd. It's finished off with a layer of perfectly toasted, fluffy Italian meringue.
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Prep Time 1 hr
Cook Time 20 mins
Rest Time 1 hr
Course Dessert
Servings 1 9 inch tart

Equipment

Ingredients
  

Tart shell

  • 1 cup + 2tbsp (150g) all purpose flour
  • 1/8 tsp baking powder
  • 1/3 cup (75g) granulated sugar
  • 5 tbsp (75g) unsalted butter, cubed
  • 1 egg yolk
  • 1 tbsp cold water

Pistachio cream

  • 1/2 cup (60g) unsalted roasted pistachios, shelled
  • 4 tbsp (60g) unsalted butter, room temperature
  • 1/4 cup (60g) granulated sugar
  • 1 egg, room temperature
  • 1/2 tbsp vanilla extract

Lemon curd

  • 3 egg yolks
  • 1 whole egg
  • zest of 2 medium lemons
  • juice of 2 medium lemons
  • 1/2 cup (100g) granulated sugar
  • 4 tbsp (60g) unsalted butter, cubed

Meringue

  • 3 egg whites
  • 3/4 cups (150g) granulated sugar
  • 3 tbsp (40g) water
  • 1 tsp vanilla extract
  • pinch of salt

Instructions
 

Make the tart dough

  • In a food processor, add the flour, baking powder, and sugar. Pulse to combine. See notes for how to make without a food processor.
  • Add the cold, cubed butter and pulse 10 - 15 times until the mixture resembles coarse sand.
  • Beat together the egg yolk and water. While the food processor is running, slowly trickle in the mixture. Keep the food processor running until the dough begins to clump.
  • Turn the dough onto a floured surface. Gently knead together and form into a round disk about 1 - 2 inches thick. Be careful not to overwork the dough. Wrap in plastic wrap and chill in the fridge for at least 1 hour.

Prep the pistachio cream

  • Place the pistachios in the food processor and blend on high until the pistachios are finely ground. See notes how to prepare the pistachios without a food processor.
  • Use a mixer or spatula to mix together the softened butter and sugar
  • Add the egg and vanilla extract and mix until combined. The mixture should be fairly wet.
  • Fold in the ground pistachios, being careful not to beat in too much air if you're using an electric mixture. Cover and set aside.

Prep the tart shell

  • Remove the dough from the fridge and place on a floured surface or parchment paper
  • Roll out into a circle about 11 inches in diameter. The dough will be crumbly at first - use your hands to gently push the dough back together. Periodically lift the dough to make sure it's not sticking to the countertop.
  • Sprinkle the dough with flour. Use your rolling pin to roll the dough up and unroll onto the tart tin. Press the dough into the tart tin and level off the edges. If the dough breaks, patch it up with scraps of dough.

Add the pistachio cream and bake

  • Preheat the oven to 350°F and place the tart tin on a baking tray
  • Use a fork to poke holes across the bottom of the tart
  • Pour the pistachio cream into the tart shell and spread evenly across the bottom. It should only come up about halfway
  • Place the tart in the middle rack of the oven and bake for 20 minutes until the edges are a deep golden brown. If you see the pistachio cream puff up in places, pierce with a butter knife to release the air.

Make the lemon curd

  • While the tart bakes, make the lemon curd. Separate the eggs, making sure to save the whites for later.
  • In a pot, add the egg yolks, whole eggs, lemon zest, and lemon juice. Whisk together and heat over medium heat until it thickens to a pudding-like consistency and begins to bubble. Whisk constantly.
  • Remove from heat and immediately add the butter. Stir until the butter melts and is incorporated. Pour through a sieve to remove any lumps.
  • While still hot, pour the lemon curd into the baked tart shell and spread evenly.
  • Place the tart in the fridge for at least 1 - 2 hours to cool.

Make the meringue (see notes if you don't have a food thermometer)

  • Whisk together the sugar and water in a small pot
  • Bring the sugar syrup to a boil over medium heat, until it reaches 240°F. To get an accurate temperature read, make sure the thermometer does not touch the bottom of the pot.
  • Just before the sugar i ready, whisk the egg whites at medium speed until they hold a soft peak
  • While whisking at medium speed, carefully pour the sugar syrup down the side of the bowl into the whites
  • Add the vanilla extract and salt. Continue mixing at medium-high speed until the meringue just holds stiff peaks. The tip of the meringue should still droop a little
  • Place in a piping bag and pipe the meringue over the top of the cooled tart. Make sure to unmold the tart before piping.
  • Use a blow torch to lightly torch the top of the meringue
  • After adding the meringue, the tart is best eaten within a few hours but can be stored in covered containers and placed in the fridge.

Notes

  1. Make the tart dough without a food processor - Add the flour, baking powder, and sugar to a bowl and mix to combine. Add the cubed butter. Gently rub the flour and butter between your fingertips until coarse crumbs form.
  2. Grind the pistachios without a food processor - Place the pistachios in a ziptop bag and smash with rolling pin until finely crushed.
  3. Make a Swiss meringue instead of an Italian meringue. If you don't have a food thermometer, use this method instead.
    1. Place the egg whites and sugar into a heatproof bowl
    2. Heat a pot of water to a simmer. Reduce temperature to low.
    3. Place the bowl on top of the pot, making sure that the bottom of the bowl does not touch the water.
    4. Whisk the egg whites and sugar until the sugar melts. You can test this by rubbing the egg whites between your fingers - you should not feel any sugar granules. 
    5. Remove the bowl from heat and whisk until medium stiff peaks form
Keyword lemon curd, meringue, pistachio, tart