Lemon Meringue Tart

Why You’ll Love This Recipe

This tart delivers a beautiful contrast of textures and flavors. The zesty lemon filling is bright and smooth, while the meringue adds a soft, airy sweetness on top. It looks elegant and impressive, yet it’s completely achievable at home with simple steps.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Tart crust or shortcrust pastry
• Fresh lemon juice
• Lemon zest
• Granulated sugar
• Eggs
• Egg yolks
• Cornstarch
• Unsalted butter
• Egg whites (for meringue)
• Cream of tartar (optional)
• Vanilla extract
• Salt

Directions

Start by preparing and baking the tart crust according to your recipe or package instructions. Allow it to cool completely.

In a saucepan, whisk together lemon juice, lemon zest, sugar, eggs, egg yolks, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens into a smooth curd.

Remove from heat and stir in butter until fully melted and incorporated. Pour the lemon filling into the cooled tart shell and smooth the top.

Prepare the meringue by beating egg whites with a pinch of salt and cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form. Mix in vanilla extract.

Spread or pipe the meringue over the lemon filling, making sure to seal the edges to prevent shrinking.

Bake the tart in the oven until the meringue is lightly golden.

Allow the tart to cool, then chill in the refrigerator before slicing and serving.

Servings and timing

This recipe serves about 6 to 8 people.

Prep time: 20 minutes
Cook time: 25 to 30 minutes
Chill time: 1 to 2 hours
Total time: about 2 hours

Variations

Use a graham cracker crust for a slightly sweeter base.

Add a touch of orange or lime juice for a citrus twist.

For a torch-finished look, brown the meringue with a kitchen torch instead of baking.

You can also make mini tarts for individual servings.

Storage/Reheating

Store the tart in the refrigerator for up to 3 days.

Cover loosely to avoid damaging the meringue.

This dessert is best served chilled and is not suitable for reheating.

FAQs

Why is my lemon filling runny?

It may not have cooked long enough to fully thicken.

How do I keep the meringue from weeping?

Spread it over warm filling and make sure it touches the crust edges.

Can I make it ahead of time?

Yes, it can be made a day in advance and kept refrigerated.

What type of crust works best?

A classic shortcrust pastry is traditional, but other options work too.

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor.

How do I get stiff peaks in meringue?

Beat egg whites thoroughly and add sugar gradually.

Can I freeze lemon meringue tart?

Freezing is not recommended as it can affect texture.

Why did my meringue shrink?

It may not have been sealed properly to the crust edges.

Can I skip the meringue?

Yes, you can make a simple lemon tart without it.

What’s the best way to slice it cleanly?

Use a sharp knife and wipe it between cuts.

Conclusion

Lemon meringue tart is a beautifully balanced dessert that combines bright citrus flavor with a light, airy topping. With its crisp crust, creamy filling, and golden meringue, it’s a classic treat that’s sure to impress and delight.

Lemon Meringue Tart

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A classic lemon meringue tart with a crisp buttery crust, tangy lemon filling, and a light, fluffy meringue topping. Perfectly balanced between sweet and citrusy for an elegant dessert.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours
• Yield: 6-8 servings
• Category: Dessert
• Method: Baked
• Cuisine: French
• Diet: Vegetarian

Ingredients

• 1 pre-baked tart crust or shortcrust pastry
• 1/2 cup fresh lemon juice
• 1 tbsp lemon zest
• 3/4 cup granulated sugar
• 2 eggs
• 2 egg yolks
• 2 tbsp cornstarch
• 3 tbsp unsalted butter
• 3 egg whites
• 1/4 tsp cream of tartar (optional)
• 1/2 tsp vanilla extract
• Pinch of salt

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Instructions

1. Preheat oven to 350°F (175°C) and prepare a baked tart crust. Let it cool.
2. In a saucepan, whisk lemon juice, zest, sugar, eggs, egg yolks, and cornstarch.
3. Cook over medium heat, stirring constantly until thickened into a smooth curd.
4. Remove from heat and stir in butter until melted and smooth.
5. Pour filling into the cooled tart shell and smooth the surface.
6. In a clean bowl, beat egg whites with salt and cream of tartar until soft peaks form.
7. Gradually add sugar and beat until stiff, glossy peaks form. Mix in vanilla.
8. Spread meringue over the filling, sealing edges to the crust.
9. Bake for 10-15 minutes until meringue is lightly golden.
10. Cool completely, then chill before slicing and serving.

Notes

• Use fresh lemon juice for the best flavor.
• Ensure meringue touches crust edges to prevent shrinking.
• Do not overcook the filling to avoid curdling.
• Chill before serving for clean slices.
• Best enjoyed within 2-3 days.
• Use a kitchen torch for browning if preferred.

Nutrition

• Serving Size: 1 slice
• Calories: 320 kcal
• Sugar: 28 g
• Sodium: 120 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 110 mg