Go Back

Creamy Lemon Meringue Tart

A delightful tart featuring a crispy crust, tangy lemon filling, and fluffy meringue topping, perfect for any special occasion.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Baking, Dessert
Cuisine: American, French
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 250 g All-purpose flour Base for the crust, giving it a crispy texture.
  • 105 g Powdered sugar Adds sweetness and a smooth texture.
  • 35 g Almond flour Enhances flavor with a nutty taste.
  • 2 pinches Salt Balances sweetness and enhances flavors.
  • 127 g Unsalted butter (cold, cut into small cubes) Provides richness to the crust.
  • 50 g Egg Binds the ingredients and adds moisture.
  • Some g Bread flour (to roll out the dough) For dusting while rolling.
For the lemon filling
  • 150 g Granulated sugar Sweetens the lemon filling.
  • 12 g Cornstarch Thickens the filling.
  • 200 g Eggs Creates a rich, custardy filling.
  • 50 g Egg yolks Enhances richness.
  • 2 units Lemons (zest) Adds aromatic depth.
  • 160 g Lemon juice Infuses tart with zest.
  • 170 g Butter (softened) Adds creaminess to the filling.
For the meringue
  • 100 g Egg whites Foundation of the light meringue.
  • 80 g Water Used to dissolve the sugar.
  • 200 g Granulated sugar Essential for meringue syrup.

Method
 

Prepare the crust
  1. Make a batch of tart dough and chill it in the fridge for a few hours.
  2. Roll out the chilled dough on a lightly floured surface to about 2-3 mm thick.
  3. Preheat the oven to 350ºF (175ºC) and bake the crust for 10 to 20 minutes until golden brown.
  4. Cool the baked crust completely.
Make the lemon filling
  1. In a bowl, mix granulated sugar and cornstarch until no lumps remain.
  2. In a saucepan, whisk together eggs and egg yolks, then add sugar and cornstarch mixture.
  3. Stir in lemon zest and lemon juice. Heat over medium-low, whisking constantly, until thickened.
  4. Strain the mixture through a sieve into a bowl and let cool at room temperature.
  5. Once cool, add softened butter and whip until smooth. Spread over the cooled crust.
Prepare the meringue
  1. In a stand mixer, whip egg whites until fluffy.
  2. Heat water and granulated sugar until it reaches 118ºC (244ºF).
  3. Gradually pour syrup into the whipped egg whites while mixing at high speed.
  4. Beat until glossy and fluffy.
Finish the tart
  1. Dollop meringue on top of the lemon filling and create texture.
  2. Slice the tart with a hot knife to serve.

Notes

Chill ingredients for flakier crust. Avoid over-whipping egg whites for meringue. Use freshly squeezed lemon juice for best flavor.