Lemon Tart with Meringue Topping – a dessert that’s both beautiful and delicious! If you love the bright, tangy flavor of lemon balanced with a sweet, fluffy meringue, then you’re in for a treat. This recipe might seem a little fancy, but I promise it’s easier to make than you think.
Why You Will Love This Recipe
This Lemon Tart with Meringue Topping is a showstopper for a reason. The tart lemon curd filling is incredibly smooth and bursting with citrusy flavor. The sweet meringue topping is like a cloud of sugary goodness that perfectly complements the tartness. What's even better is the satisfying contrast of textures – the crisp, buttery crust, the silky curd, and the light, airy meringue. Plus, this tart can be made ahead of time, making it perfect for parties or special occasions. It's a guaranteed crowd-pleaser that looks impressive but is secretly simple to put together.
Ingredients
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 4-6 tablespoons ice water
For the Lemon Curd:
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, cut into cubes
- 1/2 cup fresh lemon juice (from about 3-4 lemons)
- 2 tablespoons lemon zest (from about 3-4 lemons)
- 4 large eggs
- 2 large egg yolks
For the Meringue Topping:
- 4 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
Step-by-Step Instructions
Step 1: Make the Crust
First, in a large bowl, whisk together the flour, powdered sugar, and salt. Then, add the cold, cubed butter and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Don’t overmix!
Step 2: Chill the Dough
Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This helps prevent the crust from shrinking while baking.
Step 3: Roll Out the Dough
On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough from the edges.
Step 4: Blind Bake the Crust
Prick the bottom of the crust with a fork (this prevents it from puffing up too much). Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the parchment paper and weights, and bake for another 5-10 minutes, or until the crust is lightly golden brown. Let the crust cool completely.
Step 5: Make the Lemon Curd
In a medium saucepan, combine the sugar, butter, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved.
Step 6: Temper the Eggs
In a separate bowl, whisk together the eggs and egg yolks. Slowly drizzle a small amount of the hot lemon mixture into the eggs, whisking constantly to temper them (this prevents the eggs from scrambling). Then, pour the egg mixture back into the saucepan with the remaining lemon mixture.
Step 7: Cook the Lemon Curd
Cook over medium-low heat, stirring constantly with a whisk or wooden spoon, until the curd thickens enough to coat the back of a spoon. This usually takes about 5-7 minutes. Be patient and keep stirring to prevent the curd from burning.
Step 8: Strain and Cool the Curd
Strain the lemon curd through a fine-mesh sieve into a bowl to remove any lumps. This will give you a silky smooth texture. Cover the bowl with plastic wrap, pressing the plastic wrap directly onto the surface of the curd to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until completely set.
Step 9: Make the Meringue
In a clean, heatproof bowl (stainless steel or glass works best), combine the egg whites and cream of tartar. Place the bowl over a saucepan of simmering water (make sure the bottom of the bowl doesn't touch the water). Whisk constantly until the egg whites are warm to the touch and the sugar is completely dissolved. You should no longer feel any sugar granules when you rub a small amount of the mixture between your fingers.
Step 10: Whip the Meringue
Remove the bowl from the heat and use an electric mixer (handheld or stand mixer) to whip the egg whites on medium-high speed until stiff, glossy peaks form. The meringue should hold its shape when you lift the beaters.
Step 11: Assemble the Tart
Pour the chilled lemon curd into the cooled tart crust. Then, using a spatula or piping bag, spread or pipe the meringue over the lemon curd.
Step 12: Brown the Meringue
Use a kitchen torch to lightly brown the meringue. If you don’t have a kitchen torch, you can broil the tart in the oven for a minute or two, but watch it carefully to prevent the meringue from burning.
Serving Suggestions
This beautiful Lemon Tart with Meringue Topping is perfect served chilled. The bright lemon flavor and sweet meringue make it a refreshing dessert any time of year.
For a delightful pairing, consider serving the tart with a scoop of vanilla ice cream or a dollop of whipped cream. The creamy richness complements the tartness of the lemon and the sweetness of the meringue.
For presentation, a light dusting of powdered sugar or a few fresh berries can add an elegant touch. Serving individual slices also makes it easier for guests to enjoy. This homemade Lemon Tart with Meringue Topping is ideal for afternoon tea, dinner parties, birthdays, or any special occasion where you want to impress. Its beautiful appearance and delicious taste are sure to be a hit.
Storage and Reheating
To store the Lemon Tart with Meringue Topping, keep it refrigerated. Place it in an airtight container or cover it loosely with plastic wrap. It's best to consume it within 2-3 days, as the meringue may start to weep (release liquid) over time.
I don't recommend reheating the entire tart, as the meringue will lose its texture and become soggy. However, individual slices can be gently warmed if desired. A brief, gentle warming can enhance the flavor, but avoid overheating to preserve the meringue's airy texture. If you must reheat, use a very low oven setting for just a few minutes. But honestly, it's best enjoyed cold!
Key Details
- Prep time: 45 minutes
- Cook time: 30 minutes
- Chill time: 2 hours+
- Servings: 8-10
Equipment:
- 9-inch tart pan with removable bottom
- Mixing bowls
- Pastry blender or food processor
- Rolling pin
- Parchment paper
- Pie weights or dried beans
- Saucepan
- Whisk
- Fine-mesh sieve
- Electric mixer (handheld or stand mixer)
- Kitchen torch (optional)
Lemon Tart with Meringue Topping
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup 1 stick cold unsalted butter, cut into cubes
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 4-6 tablespoons ice water
- 1 cup granulated sugar
- 1/2 cup 1 stick unsalted butter, cut into cubes
- 1/2 cup fresh lemon juice from about 3-4 lemons
- 2 tablespoons lemon zest from about 3-4 lemons
- 4 large eggs
- 2 large egg yolks
- 4 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
Instructions
- In a large bowl, whisk together the flour, powdered sugar, and salt. Add cold butter and cut into flour until coarse crumbs form. Gradually add ice water until dough comes together.
- Form dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- Roll out dough to a 12-inch circle and transfer to a 9-inch tart pan. Press into pan, trim excess dough.
- Prick crust with a fork, line with parchment paper and pie weights. Bake at 375°F (190°C) for 15 minutes. Remove paper and weights, bake 5-10 more minutes until golden brown. Cool completely.
- In a saucepan, combine sugar, butter, lemon juice, and zest. Cook over medium heat, stirring until melted and sugar dissolved.
- Whisk eggs and yolks in a bowl. Slowly drizzle hot lemon mixture into eggs, whisking constantly to temper. Pour egg mixture back into saucepan.
- Cook over medium-low heat, stirring constantly until curd thickens to coat the back of a spoon (5-7 minutes). Do not burn.
- Strain lemon curd through a sieve into a bowl. Cover with plastic wrap directly on surface. Chill for at least 2 hours.
- In a heatproof bowl, combine egg whites and cream of tartar. Place over simmering water, whisk until warm and sugar is dissolved.
- Remove from heat and whip with electric mixer until stiff, glossy peaks form.
- Pour chilled lemon curd into cooled tart crust. Spread or pipe meringue over curd.
- Use a kitchen torch to brown meringue, or broil briefly in oven (watch carefully).
