Lemon Meringue Tart Recipe: Tangy, Creamy, and Fluffy Dessert

Indulge in the timeless elegance of a Lemon Meringue Tart, where a buttery, crisp pastry crust meets a silky, tangy lemon curd filling and is topped with a light, fluffy meringue. This dessert is a showstopper, ideal for any occasion—from afternoon tea to holiday celebrations. Bursting with bright citrus flavor and topped with a golden, toasted meringue, it’s a treat that strikes the perfect balance between sweet and tart.

Why This Lemon Meringue Tart Is a Must-Try

This dessert brings together three layers of texture and flavor: a crisp, buttery tart shell, a smooth and vibrant lemon curd filling, and a pillowy meringue topping. Each bite delivers refreshing citrus notes paired with a touch of sweetness, making it an irresistible treat for lemon lovers. Unlike store-bought versions, this homemade recipe ensures a fresh, zesty flavor and perfect meringue every time.

For more tart and pie recipes, explore our Dessert Category. Pair this tart with our Perfect Crème Brûlée Recipe for an impressive dessert spread.

Ingredients for Lemon Meringue Tart

The Tart Crust

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, cold and cubed
• 2 tbsp granulated sugar
• 1 large egg yolk
• 2-3 tbsp ice-cold water

The Lemon Curd Filling

• 4 large egg yolks
• 1 cup granulated sugar
• 2/3 cup fresh lemon juice (about 3-4 lemons)
• 2 tbsp lemon zest
• 4 tbsp unsalted butter, cut into small pieces
• 1 tbsp cornstarch (optional, for a thicker filling)

The Meringue Topping

• 4 large egg whites, room temperature
• ½ cup granulated sugar
• ½ tsp cream of tartar
• 1 tsp vanilla extract

Step-by-Step Guide to Making Lemon Meringue Tart

Prepare the Tart Crust

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix the flour and sugar. Add the cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs.
3. Add the egg yolk and ice water, 1 tablespoon at a time, and mix until the dough just comes together. Avoid overworking.
4. Roll out the dough on a lightly floured surface and transfer it to a 9-inch tart pan. Trim the edges and prick the base with a fork to prevent puffing.
5. Chill the tart shell for 15 minutes, then line it with parchment paper and baking weights (or dried beans).
6. Bake for 15 minutes, remove the weights, and bake for another 5-7 minutes until lightly golden. Let cool completely.

Make the Lemon Curd Filling

1. In a medium saucepan over low heat, whisk together the egg yolks, sugar, lemon juice, and lemon zest.
2. Continue whisking until the mixture thickens, about 8-10 minutes. Be patient to avoid scrambling the eggs.
3. Once thickened, remove from heat and whisk in the butter pieces until smooth and glossy. If using cornstarch, dissolve it in 1 tbsp cold water and whisk into the curd for extra thickness.
4. Let the curd cool slightly, then pour it into the prepared tart shell and smooth the surface. Refrigerate for 30 minutes to allow the filling to set.

Prepare the Meringue Topping

1. In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue beating.
2. Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form. Stir in the vanilla extract.

Assemble and Toast the Meringue

1. Spoon or pipe the meringue over the chilled lemon curd, ensuring it touches the edges of the tart crust to seal the filling. Use a spoon to create decorative peaks or swirls.
2. Toast the meringue using one of the following methods:
   • Broiler: Place the tart under a preheated broiler for 1-2 minutes, watching closely to prevent burning.
   • Kitchen Torch: Use a kitchen torch to gently brown the meringue peaks until golden.

Serve and Enjoy

1. Allow the tart to cool completely before slicing. Serve chilled or at room temperature for the best flavor and texture.
2. Garnish with a sprinkle of lemon zest or a few fresh berries for a decorative touch.

For another citrus dessert, try our Peach Cobbler Cheesecake.

Customizing Your Lemon Meringue Tart

• Add a Flavor Twist: Substitute lime or orange juice for a citrus variation.
• Use Coconut: Sprinkle shredded toasted coconut over the meringue for added texture and flavor.
• Make It Mini: Bake the crust in mini tart pans for individual servings.
• Gluten-Free Option: Use a gluten-free flour blend for the crust or swap it with a nut-based crust.

For more creative baking ideas, visit our Baking Category.

Tips for Perfect Lemon Meringue Tart

1. Chill the Dough: Keep the tart crust dough cold to ensure a flaky texture.
2. Avoid Overcooking the Curd: Cook the lemon curd gently over low heat to prevent curdling.
3. Perfect Meringue Peaks: Gradually add sugar to the egg whites and beat until stiff peaks form for a glossy, stable meringue.
4. Seal the Edges: Spread the meringue to the tart edges to prevent it from shrinking or weeping.

Pair this tart with our Almond Flour Chocolate Cake for a dessert duo that impresses every guest.

Serving Suggestions for Lemon Meringue Tart

• With Whipped Cream: Add a dollop of whipped cream for extra indulgence.
• With Fresh Fruit: Serve with raspberries or strawberries for a colorful garnish.
• Coffee or Tea: Pair this tart with a hot cup of coffee or herbal tea for a refreshing contrast.

Nutrition Facts for Lemon Meringue Tart

Per serving (1 slice, approximately 8–10 servings):

• Calories: 320–370
• Protein: 4g
• Carbohydrates: 45g
• Sugars: 30g
• Dietary Fiber: 1g
• Total Fat: 15g
  • Saturated Fat: 8g
• Sodium: 160mg

The Lemon Meringue Tart is a classic dessert with a buttery, flaky crust, a tangy lemon curd filling, and a light, fluffy meringue topping. This timeless tart is a favorite for its perfect balance of flavors and textures, ideal for special occasions, afternoon tea, or a refreshing summer treat.

Regional Variations of Lemon Meringue Tart

The beloved lemon tart takes on different forms around the world, showcasing regional flavors and techniques:

Classic French Lemon Tart (Tarte au Citron)

• Key Ingredients: Shortcrust pastry, lemon curd, and a light Italian meringue.
• Flavor Profile: Smooth, creamy, and delicately tart.
• Pairing: Serve with a dusting of powdered sugar or crème anglaise.

American Lemon Meringue Pie

• Key Ingredients: Graham cracker or pastry crust, tangy lemon filling, and golden-brown meringue.
• Flavor Profile: Sweet, tart, and fluffy.
• Pairing: Best enjoyed chilled with iced tea or lemonade.

British Lemon Tart

• Key Ingredients: Lemon custard filling in a shortcrust base, often without meringue.
• Flavor Profile: Tangy and rich.
• Pairing: Pair with clotted cream or fresh berries for elegance.

Mediterranean Lemon and Honey Tart

• Key Ingredients: Lemon curd with hints of honey, almond crust, and meringue.
• Flavor Profile: Sweet, nutty, and fragrant.
• Pairing: Serve with a drizzle of olive oil and thyme sprigs.

Modern Lemon Coconut Tart

• Key Ingredients: Lemon filling, shredded coconut crust, and toasted meringue.
• Flavor Profile: Zesty, creamy, and tropical.
• Pairing: Enjoy with coconut sorbet or iced coconut water.

Fun Cooking Techniques for Kids

Making a Lemon Meringue Tart is a fun and educational activity for kids:

Rolling the Dough

• Activity: Let kids roll out the tart crust and press it into the pan.
• Learning Outcome: Teaches basic pastry skills and builds hand strength.

Whisking the Lemon Curd

• Activity: Allow kids to help whisk the lemon juice, eggs, sugar, and butter while cooking the curd.
• Learning Outcome: Introduces the concept of cooking custards and patience.

Spreading the Lemon Filling

• Activity: Let kids pour and spread the cooled lemon curd into the baked crust.
• Learning Outcome: Enhances their precision and attention to detail.

Piping the Meringue

• Activity: Allow kids to use a piping bag or spoon to add meringue to the tart.
• Learning Outcome: Sparks creativity and introduces decorating techniques.

Toasting the Meringue

• Activity: Under supervision, kids can watch as the meringue is toasted using a kitchen torch or broiler.
• Learning Outcome: Teaches about caramelization and heat transformation.

Kitchen Tools to Elevate Lemon Meringue Tart

1. Tart Pan with Removable Bottom
   • Ensures the tart comes out cleanly for perfect presentation.
2. Rolling Pin
   • Useful for rolling the pastry dough evenly.
3. Zester
   • Ideal for grating fresh lemon zest to enhance flavor.
4. Saucepan
   • Necessary for cooking the smooth, tangy lemon curd.
5. Whisk
   • Helps create a lump-free and silky lemon curd.
6. Electric Mixer
   • Ensures the meringue becomes stiff and fluffy.
7. Kitchen Torch or Broiler
   • Perfect for lightly browning the meringue topping.

Common Mistakes to Avoid

1. Overbaking the Crust
   • Bake the crust until golden but not too brown to avoid a bitter taste.
2. Not Chilling the Lemon Curd
   • Allow the curd to cool before pouring it into the crust to prevent sogginess.
3. Runny Meringue
   • Ensure the egg whites are whipped to stiff peaks for a stable meringue.
4. Skipping the Blind Bake
   • Pre-baking the crust prevents it from becoming soggy when adding the curd.
5. Burning the Meringue
   • Toast the meringue carefully with a torch or broiler to avoid charring it.

Creative Add-Ins

1. Coconut Shreds
   • Add shredded coconut to the crust for a tropical touch.
2. Lavender Infusion
   • Infuse the lemon curd with dried culinary lavender for a floral note.
3. Lime Zest
   • Combine lime zest with lemon for a unique citrus blend.
4. Ginger Crust
   • Use crushed gingersnaps for the crust to add warmth and spice.
5. Raspberry Swirl
   • Swirl fresh raspberry puree into the lemon curd for a pop of color and tartness.

How to Double or Scale Lemon Meringue Tart Recipe

1. Make Two Tarts
   • Use multiple tart pans to bake two tarts simultaneously for larger gatherings.
2. Mini Tarts
   • Divide the recipe into individual tartlet molds for personal servings.
3. Larger Crust
   • Use a 12-inch tart pan and double the filling and meringue ingredients.
4. Assembly Station
   • Set up a decorating station with toppings like zest, berries, or edible flowers for guests to customize.

How to Store Lemon Meringue Tart

1. Refrigeration
   • Store the tart in an airtight container in the fridge for up to 3 days.
2. Avoid Freezing
   • Freezing can alter the texture of the meringue and curd, making them runny.
3. Prevent Moisture
   • Cover the tart loosely with plastic wrap to avoid condensation.
4. Reheating
   • Serve chilled, or let it sit at room temperature for 15 minutes before serving.

Lemon Meringue Tart in Culture

The Lemon Meringue Tart is a beloved classic rooted in European baking traditions. Originating in France as “Tarte au Citron,” this dessert has evolved into a global favorite, appreciated for its refreshing, tangy flavor and elegant presentation.

The balance of sweet meringue and zesty lemon has made this tart a timeless symbol of sophistication, frequently featured in high teas, celebrations, and patisserie showcases worldwide.

How to Adapt Lemon Meringue Tart Recipe for Special Diets

1. Gluten-Free
   • Use a gluten-free flour blend for the crust or almond flour as an alternative.
2. Low-Sugar Option
   • Replace sugar with erythritol or monk fruit for the lemon curd and meringue.
3. Dairy-Free
   • Use coconut oil or dairy-free butter for the crust and coconut cream in the curd.
4. Keto-Friendly
   • Replace the crust with almond flour, and use sugar-free sweeteners for the curd and meringue.
5. Vegan-Friendly
   • Use aquafaba (chickpea water) for the meringue and a plant-based butter alternative for the crust.

How to Adapt Lemon Meringue Tart Recipe for Special Occasions

1. Elegant Dinner Party
   • Decorate the tart with gold leaf, edible flowers, and a light dusting of powdered sugar.
2. Summer Picnics
   • Bake mini tarts for easy serving and top with fresh berries.
3. Holiday Desserts
   • Add festive touches like sugared cranberries, rosemary sprigs, or cinnamon.
4. Valentine’s Day Treat
   • Swirl raspberry puree into the curd and garnish with heart-shaped meringue kisses.
5. Casual Family Brunch
   • Serve with whipped cream and candied lemon slices for a light and refreshing dessert.

FAQs About Lemon Meringue Tart

Why does my meringue weep?

Meringue can weep due to overbeating the egg whites or adding sugar too quickly. Gradually add sugar and beat until stiff peaks form for the best results.

Can I make this tart ahead of time?

Yes! Prepare the crust and lemon curd up to a day in advance, then top with the meringue just before serving for the freshest results.

How do I store leftovers?

Store the tart in the refrigerator, loosely covered, for up to 3 days. Avoid freezing, as the meringue texture will change.

Can I use store-bought lemon curd?

Absolutely! If short on time, store-bought lemon curd is a great shortcut.

Explore More Recipes Like Lemon Meringue Tart

If you enjoyed this recipe, try:

• Napoleon Cake for another elegant dessert.
• Perfect Crème Brûlée Recipe for a smooth, creamy classic.

This Lemon Meringue Tart is the perfect balance of tangy lemon and fluffy meringue, all encased in a buttery crust. Whether for a special occasion or a sunny afternoon treat, this dessert is guaranteed to impress with its vibrant flavor and beautiful presentation. Bake it today and enjoy a slice of citrus perfection!