Creamy Lemon Tart Meringue Recipe - Family Favorite Recipe

There’s something absolutely magical about a lemon tart meringue that makes my heart skip a beat every single time. The way that glossy, golden-tipped meringue sits atop a tangy lemon filling, all nestled in a buttery crust—it’s pure heaven on a plate!

I still remember the first time I nailed this recipe after three failed attempts (yes, three!), and the joy on my family’s faces made every collapsed meringue worth it. This stunning dessert might look fancy enough for a French patisserie, but trust me, it’s surprisingly achievable in your own kitchen with just a bit of patience and love.

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What is Lemon Tart Meringue?

Ever wondered why this dreamy dessert gets its charming name? Well, it’s quite simple really—imagine sunshine captured in pastry form! A lemon tart meringue is basically three layers of bliss: a crisp, buttery tart shell, a smooth and zesty lemon curd filling, and finally, that show-stopping fluffy meringue crown that’s torched to golden perfection.

As the old saying goes, “the way to a man’s heart is through his stomach,” and let me tell you, this dessert has won over countless hearts at my dinner parties! Ready to create your own slice of citrus heaven?

Why You’ll Love This Lemon Tart Meringue

The Perfect Balance of Sweet and Tangy

The star of this lemon tart meringue recipe is undoubtedly that incredible contrast between the sharp, bright lemon filling and the sweet, pillowy meringue. Every bite delivers an explosion of flavors that dance on your tongue.

The lemon curd isn’t overly sweet—it’s got that perfect pucker-worthy tartness that makes your taste buds sing. Meanwhile, the meringue adds just the right amount of sweetness to balance everything out.

Budget-Friendly Elegance

Here’s the best part: making this gorgeous lemon tart meringue at home costs a fraction of what you’d pay at a bakery! A similar dessert at a fancy café might set you back $8-12 per slice, but you can create an entire tart for roughly the same price.

You’re probably already stocking most ingredients in your pantry—eggs, sugar, lemons, butter, and flour. No exotic or expensive items required!

Customizable and Impressive

This lemon tart meringue is incredibly versatile. You can adjust the sweetness, add a hint of lime for extra zing, or even experiment with different meringue styles—from classic soft peaks to the trendy Swiss or Italian meringue.

If you love citrus desserts like my popular Orange Cream Cake, you’ll absolutely adore this recipe. It’s just as crowd-pleasing but offers a more sophisticated presentation that’ll have your guests thinking you hired a professional pastry chef! Why not give it a try this weekend?

How to Make Lemon Tart Meringue

Quick Overview

This lemon tart meringue recipe delivers restaurant-quality results with straightforward techniques that anyone can master. The buttery shortcrust pastry provides the perfect foundation for the silky-smooth lemon filling, while the torched meringue adds that irresistible textural contrast and visual wow factor.

The entire process is more manageable than you might think, though it does require a bit of patience. You’ll need about 30 minutes for prep work, 25-30 minutes for baking the crust and filling, and another 10 minutes for the meringue topping.

Time Breakdown:

Prep Time: 30 minutes
Baking Time: 25-30 minutes
Meringue Preparation: 10 minutes
Cooling Time: 2-3 hours (essential!)
Total Time: Approximately 3.5-4 hours

Key Ingredients for Lemon Tart Meringue

For the Pastry Crust:

1½ cups (190g) all-purpose flour
½ cup (115g) cold unsalted butter, cubed
¼ cup (30g) powdered sugar
1 large egg yolk
2-3 tablespoons cold water
Pinch of salt

For the Lemon Filling:

4 large eggs
¾ cup (150g) granulated sugar
⅔ cup (160ml) fresh lemon juice (about 4-5 lemons)
2 tablespoons lemon zest
½ cup (115g) unsalted butter, cut into pieces
Pinch of salt

For the Meringue Topping:

4 large egg whites (at room temperature)
1 cup (200g) granulated sugar
¼ teaspoon cream of tartar
1 teaspoon vanilla extract
Pinch of salt

Step-by-Step Instructions

How do I make the perfect tart crust?

Start by combining your flour, powdered sugar, and salt in a large mixing bowl. Add the cold butter cubes and work them into the flour using your fingertips or a pastry cutter until the mixture resembles coarse breadcrumbs. This should take about 3-4 minutes of working the butter in—don’t rush this step!

Add the egg yolk and mix it through gently. Now add cold water one tablespoon at a time, stirring after each addition until the dough just comes together. You don’t want a sticky dough, just one that holds when pressed.

Form the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This resting time is crucial—it relaxes the gluten and makes rolling much easier.

How do I blind bake the tart shell?

Preheat your oven to 375°F (190°C). Roll out your chilled dough on a lightly floured surface to about ⅛-inch thickness. Carefully transfer it to a 9-inch tart pan with a removable bottom, pressing it gently into the corners and up the sides.

Trim any excess dough from the edges and prick the base all over with a fork (this prevents bubbling). Line the pastry with parchment paper and fill it with pie weights, dried beans, or rice.

Bake for 15 minutes with the weights, then carefully remove the parchment and weights. Return the crust to the oven for another 8-10 minutes until it’s lightly golden. Let it cool while you prepare the filling.

How do I make the lemon curd filling?

In a medium saucepan, whisk together the eggs, sugar, lemon juice, lemon zest, and salt until well combined. Place the pan over medium-low heat and add the butter pieces.

Cook while stirring constantly with a wooden spoon or silicone spatula. This is important—don’t walk away! The mixture will gradually thicken over about 8-10 minutes. You’re looking for a consistency that coats the back of your spoon and holds a line when you run your finger through it.

Once thickened, remove from heat immediately and strain the mixture through a fine-mesh sieve into a bowl (this removes any cooked egg bits and the zest for a super smooth filling). Pour the warm lemon curd into your cooled tart shell and smooth the top.

Refrigerate the tart for at least 2 hours or until the filling is completely set and firm to the touch.

How do I make the meringue topping?

This is where the magic happens! Make sure your mixing bowl and beaters are completely clean and free from any grease (even a tiny bit will prevent the meringue from forming properly).

Add your room-temperature egg whites to the bowl along with the cream of tartar and salt. Beat on medium speed until foamy, about 1 minute.

Gradually add the sugar one tablespoon at a time while continuing to beat. Once all the sugar is incorporated, increase the speed to high and beat until stiff, glossy peaks form—about 5-7 minutes. Add the vanilla in the last minute of beating.

The meringue is ready when you can turn the bowl upside down and nothing slides out (do this carefully over the bowl just in case!).

How do I assemble and torch the tart?

Remove your chilled tart from the refrigerator. Pile the meringue on top of the set lemon filling, starting from the edges and working your way to the center. Use the back of a spoon or an offset spatula to create decorative peaks and swirls—this is your chance to be artistic!

Now for the fun part: use a kitchen torch to carefully brown the meringue, moving the flame constantly to avoid burning. If you don’t have a torch, you can place the tart under a preheated broiler for 1-2 minutes, but watch it like a hawk!

Let the tart rest for about 15 minutes before slicing. Use a sharp knife dipped in hot water (and wiped dry between cuts) for the cleanest slices.

What to Serve Lemon Tart Meringue With

This elegant lemon tart meringue stands beautifully on its own, but here are some delightful pairing ideas:

Fresh Berries: A handful of fresh raspberries, blueberries, or strawberries alongside each slice adds a pop of color and complementary tartness.

Whipped Cream: A small dollop of lightly sweetened whipped cream provides an extra creamy element that some guests adore.

Hot Tea or Coffee: The bright citrus flavors pair wonderfully with a cup of Earl Grey tea or a smooth cappuccino. The warmth of the beverage contrasts beautifully with the cool, creamy filling.

Vanilla Ice Cream: For special occasions, serve a scoop of premium vanilla ice cream on the side—the contrast between hot meringue and cold ice cream is absolutely divine.

Sparkling Water with Lemon: Keep the beverage light and refreshing with chilled sparkling water garnished with a lemon wheel.

Top Tips for Perfecting Lemon Tart Meringue

Can I use bottled lemon juice instead of fresh?

While you technically can, I strongly recommend against it. Fresh lemon juice has a brightness and complexity that bottled juice simply can’t match. The flavor difference in your lemon tart meringue will be noticeable—fresh is worth the extra effort of squeezing those lemons!

How do I prevent a soggy tart crust?

The key is proper blind baking and ensuring your crust is completely cooled before adding the filling. Some bakers also brush a thin layer of egg white on the baked crust and pop it back in the oven for 2 minutes—this creates a seal that prevents sogginess.

Why did my meringue weep or become watery?

Weeping happens when the meringue releases moisture. To prevent this, make sure you add the meringue to a completely cooled filling (never warm or hot). Also, avoid making meringue on humid days if possible, and serve the tart within 4-6 hours of adding the meringue for best results.

Can I make the components ahead of time?

Absolutely! The tart shell can be baked up to 2 days ahead and stored at room temperature in an airtight container. The lemon filling can be made a day ahead and kept covered in the refrigerator. However, the meringue should be made and added just a few hours before serving for optimal texture.

My lemon filling didn’t thicken properly—what went wrong?

This usually happens if the mixture wasn’t cooked long enough or the heat was too low. The eggs need to reach the right temperature to thicken properly. Make sure you’re stirring constantly and cooking until the mixture clearly coats the back of a spoon. If it’s still too thin, return it to low heat and continue cooking while stirring.

Storing and Reheating Tips

Refrigerator Storage: Once assembled with meringue, your lemon tart meringue is best enjoyed within 6-8 hours for optimal meringue texture. However, it can be stored in the refrigerator for up to 2 days. Cover loosely with plastic wrap or place in a large container—be careful not to let the covering touch the meringue.

Without Meringue: The tart with just the crust and lemon filling (before adding meringue) will keep beautifully in the refrigerator for up to 4 days when covered tightly. This is actually the best way to store it if you’re making it ahead.

Freezing the Crust: The unbaked tart shell can be frozen for up to 3 months. Freeze it right in the tart pan, wrapped well in plastic wrap and aluminum foil. Bake from frozen, adding a few extra minutes to the baking time.

Freezing Assembled Tart: I don’t recommend freezing the completed tart with meringue, as the meringue texture suffers significantly. However, you can freeze the tart with just the lemon filling (no meringue) for up to 1 month. Thaw overnight in the refrigerator, then add fresh meringue before serving.

Reheating: This dessert is meant to be served chilled or at room temperature, so no reheating is necessary. In fact, reheating would melt the meringue and ruin the texture. Simply remove from the refrigerator about 15-20 minutes before serving to take the chill off.

Tips for Avoiding Common Baking Mistakes

Mistake #1: Using warm eggs for the crust. Always use cold butter and cold eggs for pastry. This helps create a flaky, tender crust. If your kitchen is warm, work quickly and chill the dough if it starts getting soft.

Mistake #2: Overworking the pastry dough. Handle the dough as little as possible. Overworking develops gluten, which makes the crust tough instead of tender. Mix just until combined, then stop!

Mistake #3: Not straining the lemon filling. Even experienced bakers get a few lumps or cooked egg bits in their curd. Always strain it for that professional, silky-smooth texture.

Mistake #4: Adding meringue to warm filling. This is a big one! If your lemon filling is even slightly warm, the meringue will start to “cook” from the bottom, causing weeping and a soggy layer. Patience pays off—wait for complete cooling.

Mistake #5: Under-beating or over-beating meringue. Under-beaten meringue won’t hold its shape and will deflate. Over-beaten meringue becomes grainy and dry. You’re looking for stiff, glossy peaks that hold their shape but still look smooth and shiny.

Mistake #6: Using old eggs for meringue. Fresh egg whites actually contain more water and don’t whip as well. For meringue, eggs that are a week or two old work better—they whip up higher and more stable.

Mistake #7: Getting any yolk in the whites. Even a tiny speck of egg yolk (which contains fat) will prevent egg whites from whipping properly. Separate eggs carefully, and if any yolk gets in, start with fresh whites.

Mistake #8: Serving too soon. Give your lemon filling adequate time to set in the refrigerator. If you cut into it too early, it will be runny and messy. The waiting is the hardest part, but it’s essential!

Frequently Asked Questions

Can I make a lemon tart meringue without a kitchen torch?

Yes! You can brown the meringue under your oven’s broiler. Place the tart on the top rack and watch it very carefully—it only takes 1-2 minutes and can burn quickly. Rotate the tart if needed for even browning.

What’s the difference between French, Swiss, and Italian meringue?

French meringue (what this recipe uses) is the simplest—raw egg whites beaten with sugar. Swiss meringue is heated over a double boiler while beating, making it more stable. Italian meringue uses hot sugar syrup poured into beaten whites, creating the most stable meringue that’s perfect for humid climates.

Can I use Meyer lemons instead of regular lemons?

Absolutely! Meyer lemons are sweeter and less acidic, so you might want to reduce the sugar slightly (by about 2 tablespoons) or add a bit more lemon juice to maintain that wonderful tartness we love in this dessert.

Why does my pastry shrink during baking?

Pastry shrinks when the gluten is overworked or when the dough hasn’t rested long enough. Always chill your dough for at least 30 minutes before rolling, and try not to stretch it when fitting it into the pan.

How do I know when the lemon filling is thick enough?

The classic test: dip a spoon into the curd and run your finger across the back. If the line holds without the curd running back together, it’s ready. It should coat the spoon thickly and have a pudding-like consistency.

Can I make mini lemon tart meringues instead of one large tart?

Yes! This recipe works wonderfully for individual tartlets. You’ll need about 8-10 small tart pans (4-inch size). Adjust the baking time to about 10-12 minutes for the pastry shells, and divide the filling among them.

My meringue is sticky—is this normal?

A slightly sticky meringue surface is normal, especially in humid weather. However, if it’s excessively sticky and doesn’t hold its shape, the sugar may not have been fully dissolved. Make sure to beat the meringue until you can’t feel any graininess when you rub a bit between your fingers.

What type of lemons work best for this recipe?

Regular Eureka or Lisbon lemons (the common supermarket varieties) work perfectly. Choose lemons that feel heavy for their size—these contain more juice. Roll them on the counter before cutting to get more juice out.

Nutrition Information

Nutrient	Per Serving (1/8 of tart)
Calories	385 kcal
Total Fat	18g
Saturated Fat	11g
Cholesterol	165mg
Sodium	125mg
Total Carbohydrates	52g
Dietary Fiber	1g
Sugars	38g
Protein	6g
Vitamin C	15% DV
Calcium	3% DV
Iron	8% DV

Note: Nutritional values are approximate and may vary based on specific ingredients used.

There you have it—my tried-and-true lemon tart meringue recipe that never fails to impress! This dessert might take a bit of time and patience, but I promise you, that first bite of crispy pastry, tangy lemon curd, and pillowy meringue makes every minute worthwhile.

I love making this for special family dinners and watching everyone’s faces light up when they see that gorgeous golden meringue. Give it a try this weekend, and don’t forget to share your beautiful creations with me! Happy baking, my friend!