Vanilla Lemon Meringue Tart

This isn't your average lemon meringue: a buttery crust, a bright citrus curd, and clouds of glossy meringue, all brought together by the deep, floral flavor of Pure Ground Vanilla.

Serves 8–12  

Ingredients 

For the crust 

• 1 package (14.1 ounces/400g) refrigerated rolled pie crusts
• All-purpose flour, for dusting 

For the lemon filling 

• 6 large lemons
• 1 cup (200 grams) granulated sugar
• 6 large egg yolks
• 4 tbsp cornstarch
• ½ cup (1 stick/120g) cold unsalted butter, cubed
• 2 tbsp Beyond Good Pure Ground Vanilla 

For the meringue 

• 6 large egg whites
• 2¼ cups (450 grams) superfine sugar 

Instructions:

• Preheat the oven to 400°F. Lightly grease an 8 x 16-inch fluted tart pan with a removable bottom.

• Lightly flour a clean work surface. Place the two pie crusts together, overlapping slightly, and roll them into a large rectangle approximately ⅛ inch thick. Carefully transfer it to the prepared tart pan. Gently press the dough into the corners and fluted sides, then trim away any excess.

• Prick the bottom of the crust all over with a fork, then freeze for 1 hour. 

• Line the chilled crust with a large sheet of parchment paper and fill it with pie weights or uncooked rice. Bake for 20 minutes. Carefully remove the parchment paper and weights, then bake for another 10–15 minutes, or until golden brown. Transfer to a wire rack and let cool completely. 

• To make the filling, finely zest the lemons directly over the sugar. Rub the zest into the sugar with your fingertips to release the fragrant oils.

• Juice the lemons to yield 1 cup of juice. Use additional lemons if necessary.

• In a large, heavy-bottomed saucepan, whisk together the egg yolks, lemon sugar, lemon juice, and cornstarch. Cook over medium heat, whisking continuously, until the filling thickens.

• Once the filling reaches a boil, cook for 2 minutes, whisking continuously. Remove from the heat, add the cold butter, and whisk until melted and completely incorporated.

• Pour the filling into the cooled tart crust. Sprinkle the Beyond Good Pure Ground Vanilla evenly over the filling, then refrigerate overnight.

• When ready to serve, combine the egg whites and superfine sugar in a large heatproof glass or metal bowl. Place the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water. Whisk until the sugar has dissolved and the mixture is hot to the touch. Remove the bowl from the heat and beat with a hand mixer until the meringue is glossy and holds stiff peaks. Continue beating until the bowl and meringue have cooled.

• Spoon the meringue over the chilled tart, creating peaks and swirls. Toast with a kitchen torch just before serving.