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Lemon Meringue Tart
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Lemon Meringue Tart
This classic dessert consists of a shortcrust pastry shell filled with a tangy lemon curd and topped with a fluffy meringue topping. The lemon curd is made with fresh lemons, sugar, eggs, and butter, while the meringue topping is made from egg whites and sugar. This dessert is perfect for warm weather or as a refreshing treat any time of the year.
Time Cook
45
Level
Intermediate
Calories
320
Allergens
Eggs, Dairy, Gluten
Ingredients
1 1/2 cups
All-purpose flour
195 Calories
1/4 cup
Confectioners' sugar
100 Calories
1/2 cup
Unsalted butter
100 Calories
1/2 cup
Granulated sugar
100 Calories
3
Large egg yolks
150 Calories
1/2 cup
Freshly squeezed lemon juice
10 Calories
1 teaspoon
Grated lemon zest
0 Calories
1/4 teaspoon
Salt
0 Calories
3
Large egg whites
90 Calories
1/2 teaspoon
Cream of tartar
0 Calories
Step-by-Step Instructions
1
Preheat the oven to 375°F (190°C). In a medium bowl, whisk together the flour and confectioners' sugar. Add the cold butter and use a pastry blender or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
2
Press the dough into a disk and wrap it in plastic wrap. Refrigerate for at least 30 minutes or up to 2 hours.
3
On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch. Transfer the dough to a 9-inch tart pan with a removable bottom. Trim the edges and press the dough into the corners of the pan.
4
Prick the bottom of the crust with a fork and line the crust with parchment paper. Fill the crust with pie weights or dried beans and bake for 15 minutes.
5
Remove the parchment paper and pie weights or beans and bake for an additional 5-7 minutes, or until the crust is lightly golden brown.
6
In a medium bowl, whisk together the egg yolks, granulated sugar, lemon juice, and lemon zest until well combined.
7
Pour the lemon mixture into the baked tart crust and smooth the top. Bake for 15-20 minutes, or until the filling is set and the edges are lightly golden brown.
8
In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form.
9
Spread the meringue topping over the filling and bake for an additional 5-10 minutes, or until the meringue is lightly golden brown.
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Where cooking meets life and technology.
© 2025 Cooklaif