lemon meringue tart

The Lemon Meringue Tart is a classic dessert that combines a crisp buttery tart shell, a vibrant and tangy lemon curd filling, and a fluffy, toasted meringue topping. With its contrasting textures and bright flavors, this tart is both elegant and indulgent, perfect for celebrations or refined afternoon treats.

Why You’ll Love This Recipe

This lemon meringue tart delivers a perfect balance of sweet and tart with an airy finish from the meringue. Whether you’re serving it at a dinner party or enjoying a slice with tea, it’s sure to impress with both flavor and presentation.

• Beautifully layered dessert with a crisp crust, smooth filling, and light topping

• The lemon curd is bright, tangy, and smooth

• Meringue adds visual appeal and a sweet, airy contrast

• Can be made ahead for convenience

• A timeless dessert that suits any occasion

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the tart crust:

• All-purpose flour

• Unsalted butter, cold and cubed

• Powdered sugar

• Egg yolk

• Cold water

• Salt

For the lemon curd filling:

• Fresh lemon juice

• Lemon zest

• Granulated sugar

• Eggs

• Egg yolks

• Unsalted butter

For the meringue topping:

• Egg whites

• Granulated sugar

• Cream of tartar

• Vanilla extract (optional)

Directions

1. Prepare the tart crust:
   Combine flour, powdered sugar, and salt in a bowl. Cut in cold butter until crumbly. Add egg yolk and a little cold water until the dough comes together. Chill for 30 minutes.

2. Blind bake the crust:
   Roll out the dough and press it into a tart pan. Prick the bottom and line with parchment and weights. Bake at 375°F (190°C) for 15 minutes, remove weights, and bake 10 minutes more until golden. Let cool.

3. Make the lemon curd:
   In a saucepan, whisk together lemon juice, zest, sugar, eggs, and egg yolks. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in butter until smooth. Pour into the cooled tart shell. Chill for 2–3 hours.

4. Make the meringue:
   Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue beating until glossy stiff peaks form. Add vanilla extract if using.

5. Assemble the tart:
   Spoon or pipe meringue over chilled lemon curd, making decorative peaks.

6. Toast the meringue (optional):
   Use a kitchen torch to brown the meringue or place the tart under the broiler for 1–2 minutes, watching closely.

Servings and timing

Servings: 8
Preparation time: 30 minutes
Chill time: 2–3 hours
Cook time: 30 minutes
Total time: About 4 hours including chilling

Variations

• Mini tarts: Make individual portions using small tart pans or a muffin tin.

• Citrus twist: Use a mix of lemon and orange juice or add grapefruit for variation.

• Graham cracker crust: Use a graham cracker crust for a no-roll, quick alternative.

• Swiss meringue: Use Swiss meringue for added stability and smooth texture.

• Add herbs: Infuse the lemon curd with fresh thyme or basil for a gourmet touch.

Storage/reheating

Store the lemon meringue tart in the refrigerator for up to 3 days, uncovered or loosely tented to avoid condensation ruining the meringue.
Do not freeze, as the texture of the curd and meringue can be compromised.
This dessert is best served cold or at room temperature. Reheating is not recommended.

FAQs

What is the difference between lemon meringue pie and tart?

A lemon meringue tart typically has a thinner, more delicate crust and is served as a flatter dessert, while the pie version often has a deeper filling and traditional pie crust.

Can I make the tart shell in advance?

Yes, the tart crust can be baked and stored in an airtight container for up to 2 days before filling.

Why does my meringue weep?

Weeping happens when sugar isn’t fully dissolved or when the tart is stored improperly. Use stable meringue and avoid overbeating or underbaking.

Can I use store-bought lemon curd?

Yes, for convenience you may use high-quality store-bought lemon curd, but homemade offers the best flavor.

How do I prevent the crust from getting soggy?

Blind baking the crust properly and fully cooling it before adding the lemon curd will help prevent sogginess.

What can I use instead of cream of tartar?

You can use a small amount of lemon juice or white vinegar as a substitute for cream of tartar in meringue.

Can I skip the meringue?

Yes, though it’s traditional, you can serve the tart with whipped cream or simply as a lemon tart.

How long does it take for lemon curd to set?

Lemon curd sets in the fridge within 2–3 hours. For best results, let it chill overnight.

What type of pan should I use?

A 9-inch tart pan with a removable bottom is ideal for easy slicing and presentation.

Can I torch the meringue without a blowtorch?

Yes, you can briefly place the tart under the broiler. Watch carefully to avoid burning.

Conclusion

This Lemon Meringue Tart is a timeless dessert that offers a harmonious balance of tangy citrus and sweet meringue in a crisp pastry shell. Its elegant appearance and vibrant flavor make it suitable for any special occasion or refined treat. Whether served at a gathering or enjoyed quietly with tea, this tart never fails to delight.