Lemon Meringue Tart
Crusty sweet lemon tart delicious recipe

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Lemon Meringue Tart

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Adjust Servings:
1 portions of Sweet tart dough">1 portions of Sweet tart dough
For the Lemon Curd
125ml/ ½cup Lemon Juice
1tbsp Lemon zest from 1 lemon
4 medium Eggs
3 egg yolk
150g/ 2/3 cup Sugar
50g/ 2oz Butter
For the Meringue
3 Egg whites saved from the 3 yolks we used for the lemon curd
110g/ ½ cup granulated sugar
1 tbsp Corn Flour

Nutritional information

Amount Per Serving
Total Fat
Saturated Fat

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  • Vegeterian


  • For the Lemon Curd

  • For the Meringue



I have a weakness for a Lemon tart I can’t resist it, there is something in the sharp lemon flavor combined with the crusty sweet tart dough that makes me want to take another bite.

Winter time is perfect for a lemon tart, citrus fruits are at the peak of their flavor, it’s a great French winter tart and it’s almost a tradition in our house to make it in this season.

Making the Lemon Tart crust

I make the crust a day in advance and keep it in the fridge overnight so by the time i’m making the lemon curd I only need to bake the crust and add the lemon filling and we’re all set.

Making the tart crust, pâte sucrée, is easy and I have discussed this in length in one of my earlier posts.

when making the crust it’s important to keep the sweet tart dough basics:

  • don’t overwork the dough, we need it crumbly and crunchy
  • let the dough rest in the fridge before flattening it and one more rest after its in the tart baking pan
  • Use “blind baking” with weight laid on the tart dough for it to keep its shape.

Lemon Tart

Making the Lemon Curd

I want a silky smooth lemony paste that will hold its shape and not break or ooze out of the tart.

The multiple egg (and egg yolks) are cooked with the water and eggs will create a stable custard which will be mixed later on with butter for extra smooth and will give the lemon curd stability once refrigerated.

it’s important not to break the curd while on heat and remove when it’s getting thicker, the custard should leave a ribbon when lifting the whisk.

Immediately add the butter after the lemon curd is off the heat.

Lemon Tart

Making the Meringue

The meringue consist of egg whites (the ones left from the egg yolks used for the lemon curd), corn starch and sugar.

We whisk it in a stand mixer until reaches stiff peaks and use a piping bag to decorate the lemon tart.

In order to cook the meringue we can either use an oven set on the upper grilling option for a few minutes (beware, it burns very fast so you need to stay close bye), or with a blowtorch.

lemon tart


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10 minutes

Making the Lemon Curd

In a medium heat proof bowl, place the lemon juice, lemon zest, sugar, full eggs and egg yolks.
Place the bowl over a pot filled with water on medium heat (bain-marie).
Whisk constantly until the mix is getting thicker (about 10 minutes).
Remove the bowl from heat, add the butter and whisk until fully incorporated.
Place the lemon curd in an airtight container for at least 2-3 hours for stabilization.
It can be kept in the container for up to 3 days.

5 minutes

preparing the meringue

Place the egg whites in a bowl of a stand mixer fitted with the whisk attachment.
Whisk the egg whites on medium speed for the first 2 minutes and increase speed to fast.
Add the cornstarch after 2-3 minutes and the sugar in a constant stream, a tablespoon at a time .
Keep whisking until the meringue reaches stiff peaks texture.
place the meringue in a piping bag.

7 minutes

assembling the lemon tart

Spread the lemon curd on the empty tart shell evenly.
With the piping bag, make a small flower texture or whatever form you you're interested in, on the lemon curd layer.
Use a blowtorch to brown the meringue from all sides (or place it under the oven grill for a few minutes).
Place the cake in the fridge for at least 3 hours and serve.


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