Lemon Meringue Tart

This Lemon Meringue Tart is everything a lemon dessert should be – bright, refreshing, sweet and tart – an irresistible treat! With a crisp, buttery shortcrust, a luscious lemon filling, and a toasted meringue topping, it’s a stunning dessert that tastes just as amazing as it looks!

Love all things lemon meringue? Make sure to try my Lemon Meringue Cupcakes, Lemon Meringue Cheesecake and Lemon Meringue Cookie Cups!

Lemon Meringue Tart Recipe

Bring a little sunshine to your kitchen with this luscious Lemon Meringue Tart! I love the combination of the buttery shortcrust pastry paired with the silky-smooth lemon filling – it’s the perfect sweet and tangy dessert.

And the fluffy toasted meringue is to die for! Each bite is a dreamy mix of bright citrus and melt-in-your-mouth sweetness. That tart is an absolutely showstopper and perfect for any occasion!

This recipe is one of my absolute favorites, and I know you’ll love it too! The shortcrust is so easy to make, the lemon curd is bursting with fresh citrus flavor, and the meringue is light, airy, and beautifully golden. It may look like something that came straight out of a bakery, but trust me, it’s something you can easily make at home!

Why You’ll Love This Recipe

This beautiful Lemon Meringue Tart is simple, sweet, tangy, and a great treat for parties, afternoon treats, or any time you need an extra burst of “sunshine”!

• Sweet and Tart – The tart lemon curd filling is the perfect complement to the sweet, pillowy meringue. It’s a match made in heaven that lemon lovers are going to fall head over heels for!
• Perfect for Parties – This elegant dessert is fun and festive, perfect for taking to gatherings. Whether you’re hosting a spring brunch or looking for a tasty treat to take to a potluck, this tangy tart is sure to steal the show!
• Easy to Customize – It’s easy to get creative with this recipe! Swap out the crust for a graham cracker one, or add a touch of lavender to the lemon curd. The possibilities are endless!

How to Make the Lemon Meringue Tart

This tart recipe looks complicated at first glance but it’s really three components that come together rather quickly and combine for a legendary, mouth watering dessert.

As always, you can find the full printable recipe in the recipe card at the end of this post.

Shortcrust Pastry:

1. Combine flour, powdered sugar, and salt.
2. Add the cubed butter and use your fingertips to rub it into the flour mixture.
3. Add the egg and water. Use a fork to mix the ingredients together.
4. Bring the dough together with your hands and briefly knead it in the mixing bowl.
5. Lightly flour your surface and turn the dough out on to it.
6. Cover the dough ball with plastic wrap, then use your hands to press it into a flat disc. Put the dough into the refrigerator for one hour.
7. Remove from the refrigerator and lightly flour your surface. Roll the dough out.
8. Carefully transfer the dough into a 9 inch tart pan with a removable base.
9. Use your fingers to press the dough into the pan. Use a knife to trim the edges of the pastry.
10. Prick the dough with a fork.
11. Add a sheet of baking parchment and fill the entire tart pan with pie weights or uncooked rice.
12. Blind bake the pastry for 15 minutes at 350°F, then remove the pie weights/rice and baking parchment and bake for another 15 minutes.

Lemon Filling:

1. Mix the lemon zest, lemon juice and cornstarch together in a small bowl.
2. Bring water to a boil then add the lemon mixture. Reduce heat to medium low and stir continuously until thickened.
3. Combine sugar and egg yolks.
4. Mix until completely smooth.
5. Gradually add it to the lemon mixture while gently mixing.
6. Return to the heat and slowly bring to a low boil.
7. Remove from the heat and set aside to cool before pouring into the pastry shell. Refrigerate until the filling is set.

Meringue:

8. Add egg whites to a stand mixer and beat to soft peaks.
9. Add the superfine sugar a tablespoon at a time. When you have added all of the sugar, stop the mixer and scrape down the bowl then increase the speed to high and beat for 5 minutes.
10. Use piping bags to pipe the meringue into pretty swirls on top of the tart.
11. Continue until lemon layer is completely covered.
12. Use a chef’s blow torch to scorch the meringue. Alternatively, you can place the tart under a hot broiler for a couple of minutes.

Storage Information

• Make Ahead – Once this tart has been fully assembled it should be eaten on the day it is made as the meringue topping will start to weep after a few hours. If you would like to make this dessert ahead of time you can make the shortcrust pastry the day before you make the lemon filling and meringue.
• Refrigerator – If you absolutely must save leftovers of the tart, you can place it in an airtight container or loosely cover it with foil or plastic wrap and store in the refrigerator for up to 3 days. Just note that it won’t taste as good the next day!

Recipe Variations

• Swap out the lemons for limes or oranges for a different citrus twist!
• Skip the shortcrust pastry and use a graham cracker crust for a quicker, fuss-free option. It adds a delicious crunch and pairs perfectly with the lemon filling!
• Stir in a bit of shredded coconut into the crust or sprinkle toasted coconut on top of the meringue.
• Brush melted white or dark chocolate onto the baked tart shell before adding the lemon filling.
• Use a muffin tin or mini tart pans to create individual-sized treats.
• For a smoother, silkier meringue, try a Swiss meringue instead of the traditional one. It takes a little extra effort but results in a glossy, marshmallow-like topping!

Why is my lemon filling runny?

If your filling is too thin, it may not have cooked long enough. Make sure you let it thicken on the stove until it is very thick. The cornstarch needs to reach a boil to work properly, so keep stirring until the mixture is thick and glossy.

How do I keep my meringue from weeping?

Weeping (when liquid forms between the meringue and filling) happens when the meringue isn’t properly sealed to the tart. Make sure to spread the meringue all the way to the crust edges to prevent separation. Also, adding sugar slowly and beating the meringue until it’s stiff and glossy helps stabilize it.

Can I use bottled lemon juice instead of fresh?

I highly recommend using fresh lemon juice for the best flavor, but in a pinch, bottled lemon juice can work. You’ll notice a difference in taste since fresh lemons add a brighter, more vibrant flavor.

Do I need a kitchen torch for the meringue?

Nope! While a chef’s blow torch gives you precise control, you can also brown the meringue under a hot broiler for 1-2 minutes. Just keep a close eye on it, as it can burn quickly!

Trish’s Tips

• We used a homemade shortcrust pastry for this recipe but you can use a store bought pastry crust if you prefer.
• Make sure the ingredients for the shortcrust pastry are cold. This means using cold butter straight from the fridge and ice cold water from the tap. When handling the dough use only your fingertips as your palms are too warm. We are trying to avoid allowing the butter to melt; keeping everything cold ensures a short and crisp final dough.
• If the dough is crumbly and breaking apart, after you bring it into a ball, you can add more ice cold water but do so very sparingly a few drops at a time.
• It is imperative to chill the dough when instructed. The chilling time makes it easier to roll out and place the dough into the tart pan.
• It’s important to set the dough out on to your counter for 15 minutes so it doesn’t break when you roll it out.
• Press the dough firmly onto the bottom and into the sides of the pan. You can use a measuring cup to do this part.
• Prick the dough all over the bottom with a fork as this prevents it from puffing up in the oven.
• If you are making the pastry ahead of time, when you get to step 8 in the recipe, tightly cover the tart pan with cling wrap and refrigerate for up to 24 hours.
• The shortcrust pastry needs to be blind baked before it can be fully baked. You will do this by adding weight into the tart pan for part of the baking time. This stops the pastry from rising and puffing up.
• Carefully separate the yolks from the whites. If any egg white gets in the filling it will curdle from the residual heat.
• Before you make the meringue, ensure your mixing bowl and whisk are spotlessly clean. Any grease can inhibit the meringue.
• Beat the egg whites at a slow speed at first. The frothy bubbles help to stabilise the meringue.
• You can use regular white sugar in your meringue, but it will take longer to dissolve into the egg whites. Superfine sugar speeds up the process, it’s my preference for meringue making.
• The meringue is safe to eat without being cooked. But make sure you use pasteurized eggs, and avoid eating it if you are unwell or pregnant.

More Lemon Desserts

1. Lemon Cupcakes
2. Lemon Blueberry Mini Cheesecakes
3. No Bake Lemon Pie
4. Lemon Bars
5. Lemon Tiramisu

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Lemon Meringue Tart

This Lemon Meringue Tart is everything a lemon dessert should be – bright, refreshing, sweet and tart – an irresistible treat! With a crisp, buttery shortcrust, a luscious lemon filling, and a toasted meringue topping, it’s a stunning dessert that tastes just as amazing as it looks!

Course Dessert

Cuisine American

Keyword lemon meringue tart

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Chilling and Resting Time 2 hours hours 15 minutes minutes

Total Time 3 hours hours 45 minutes minutes

Servings 6 servings

Calories 652kcal

Author Trish – Mom On Timeout

Ingredients

Shortcrust Pastry

• 1 ¾ cups all purpose flour spooned and leveled
• ¼ cup powdered sugar
• ¼ teaspoon salt
• ½ cup unsalted butter cold and cut into cubes
• 1 large egg
• 1 ½ tablespoons cold water

Lemon Filling

• 4 lemons zested and juiced
• ⅓ cup cornstarch
• 1 ½ cups water
• 1 cup granulated sugar
• 4 egg yolks save the whites for meringue

Meringue

• 4 egg whites
• 1 cup superfine sugar can use granulated – see notes
• lemon slices for garnish
• lemon thyme for garnish

Instructions

To Make the Shortcrust Pastry

• In a large mixing bowl, add the flour, powdered sugar and salt and mix together until combined.
  1 ¾ cups all purpose flour, ¼ cup powdered sugar, ¼ teaspoon salt
• Add the cubed butter and use your fingertips to rub it into the flour mixture. It should look like mostly fine breadcrumbs but a few larger pieces of butter are ok.
  ½ cup unsalted butter
• Add the egg and water to the mixing bowl. Use a fork to mix all the ingredients together until thoroughly combined.
  1 large egg, 1 ½ tablespoons cold water
• Bring the dough together with your hands and briefly knead it in the mixing bowl. If the dough looks and feels very crumbly you can add a few more drops of cold water – just enough so that the dough comes together easily into a ball.
• Lightly flour your surface and turn the dough out on to it. Cover the dough ball in plastic wrap then use your hands or rolling pin to press it into a flat disc shape which will make rolling out the dough easier later on. Put the dough into the refrigerator for one hour.
• Remove the chilled dough from the refrigerator and leave at room temperature for 15 minutes. Preheat the oven to 350°F.
• Lightly flour your surface. Use a rolling pin to roll the dough to 3mm in thickness. It should be a circle about 12 inches in diameter.
• Carefully transfer the dough into a 9 inch tart pan with a removable base. Use your fingers to press the dough onto the bottom and into the edges of the pan. Use a very sharp knife to trim the edges of the pastry then prick the dough all over the bottom with a fork.
• Add a sheet of baking parchment and fill the entire tart pan with pie weights or uncooked rice.
• Blind bake the pastry for 15 minutes then remove the pie weights/rice and baking parchment and bake for a further 15 minutes or until the pastry looks pale golden brown and feels dry to the touch. Remove from the oven and leave to completely cool.

To Make the Lemon Filling

• In a small bowl, add the lemon zest, lemon juice and cornstarch. Thoroughly mix until there are no lumps remaining.
  4 lemons, ⅓ cup cornstarch
• Add the water to a medium sized pan set over a high heat. Bring the water to the boil then add the lemon mixture. Reduce the heat to medium low and stir the mixture continuously. When it has thickened remove it from the heat and set aside.
  1 ½ cups water
• In a mixing bowl, add the sugar and egg yolks. Mix until completely smooth then gradually add it to the lemon mixture gently mixing as you do so. Return to the heat and slowly bring to a low boil. It will take around 5 minutes for the mixture to visibly thicken but can take longer. When the mixture is very thick, remove from the heat and set aside to cool for 10 minutes before pouring into the pastry shell. Refrigerate for one hour or until the filling is set.
  1 cup granulated sugar, 4 egg yolks

To Make the Meringue

• In the large mixing bowl of a stand mixer fitted with the whisk attachment, add the egg whites. Beat on a low speed at first until frothy bubbles have formed then increase the speed to medium and beat until the egg whites are at soft peaks.
  4 egg whites
• Add the sugar a tablespoon at a time allowing it to be fully mixed in before adding more. When you have added all of the sugar, stop the mixer and scrape down the bowl then increase the speed to high and beat for 5 minutes.
  1 cup superfine sugar
• After 5 minutes check the texture of the meringue between your fingers. You should not be able to feel grains of sugar – if you can keep mixing. At this stage the meringue should look bright white, thick and glossy.
• When the meringue is ready it’s time to pipe it on top of the filling. We used 3 piping bags fitted with various sizes of open star nozzles, but you can use whatever you have. Use the piping bag to add swirls of meringue on top of the tart. When you’ve finished, use a chef’s blow torch to scorch the meringue. Alternatively you can place the tart under a hot broiler for a couple of minutes.
• For a final flourish, add some slices of lemon and sprigs of lemon thyme.
  lemon slices, lemon thyme
• Slice, serve and enjoy!

Notes

Storage Information

• Make Ahead – Once this tart has been fully assembled it should be eaten on the day it is made as the meringue topping will start to weep after a few hours. If you would like to make this dessert ahead of time you can make the shortcrust pastry the day before you make the lemon filling and meringue.
• Refrigerator – If you absolutely must save leftovers of the tart, you can place it in an airtight container or loosely cover it with foil or plastic wrap and store in the refrigerator for up to 3 days. Just note that it won’t taste as good the next day!

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You can use regular white sugar in your meringue, but it will take longer to dissolve into the egg whites. Superfine sugar speeds up the process, it’s my preference for meringue making.

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Skip the shortcrust pastry and use a graham cracker crust for a quicker, fuss-free option. It adds a delicious crunch and pairs perfectly with the lemon filling!

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Tools and Equipment (affiliate links): Rolling Pin | Tart Pan with Removable Base | Pie Weights | Chef’s Blow Torch | Glass Mixing Bowls | Whisk | Electric Mixer (Hand Mixer or Stand Mixer) | Piping Bag (Reusable or Disposable) | Wilton 1M Piping Tip | Wilton 32 Piping Tip | Piping Tip Set (Large)

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Please see post above for more information, recipe tips and frequently asked questions.

Nutrition

Calories: 652kcal | Carbohydrates: 113g | Protein: 10g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 155mg | Potassium: 200mg | Fiber: 3g | Sugar: 74g | Vitamin A: 701IU | Vitamin C: 38mg | Calcium: 53mg | Iron: 3mg