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Creamy Lemon Meringue Tart

A delightful dessert featuring a crispy buttery crust, luscious lemon curd, and fluffy meringue, perfect for sunny gatherings and family-friendly indulgence.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Crust
  • 250 g All-purpose flour The foundation of your crust, providing the right crispiness.
  • 105 g Powdered sugar Adds a touch of sweetness that balances the tart lemon flavor.
  • 35 g Almond flour Enhances the crust's texture with a nutty flavor.
  • 2 pinches Salt Elevates all the flavors in the dessert.
  • 127 g Unsalted butter (cold, cut into small cubes) The secret to a flaky crust, creating a melt-in-your-mouth experience.
  • 50 g Egg Adds richness and helps bind the ingredients.
  • Some g Bread flour (to roll out the dough) Essential for dusting the rolling surface.
For the Lemon Curd
  • 150 g Granulated sugar Sweetens the lemon curd.
  • 12 g Cornstarch Helps to thicken the lemon curd without making it grainy.
  • 200 g Eggs Provides the base for the curd, delivering a rich texture.
  • 50 g Egg yolks Adds extra creaminess; save the egg whites for the meringue.
  • 2 lemons (zest and juice) Infuse the tart with a bright, aromatic flavor.
  • 170 g Butter (softened) Makes the filling creamy and smooth.
For the Meringue
  • 100 g Egg whites The key component for the fluffy meringue.
  • 80 g Water Helps achieve the right texture for the meringue.
  • 200 g Granulated sugar Essential for sweetening and stabilizing the meringue.

Method
 

Preparation of Tart Dough
  1. In a bowl, combine all the crust ingredients to form the tart dough. Chill it in the fridge for a few hours; only half is needed for a 9-inch tart pan.
  2. On a lightly floured surface, roll out the dough to 2-3 mm thickness. Fit it into the tart pan or ring of your choice.
Baking the Crust
  1. Preheat your oven to 350ºF (175ºC).
  2. Bake the crust for 10-20 minutes, or until it turns golden brown. Rotate the baking sheet if necessary.
  3. Allow the crust to cool before removing it from the pan.
Make the Lemon Curd
  1. In a medium bowl, whisk together the granulated sugar and cornstarch until no lumps remain.
  2. In another medium saucepan, beat together the eggs and egg yolks until well combined.
  3. Gradually add the sugar and cornstarch mixture to the eggs while stirring well.
  4. Next, add the lemon zest and juice, mixing until smooth.
Cook the Curd
  1. Place the saucepan over medium-low heat, whisking constantly to prevent the eggs from scrambling.
  2. As the mixture thickens, switch to whisking at high speed and continue heating until it bubbles all over.
Strain and Cool the Curd
  1. Once bubbling, strain the mixture into a bowl to ensure a smooth texture by removing any clumps.
  2. Cover with plastic wrap and let it cool to room temperature.
Combine Butter and Curd
  1. Once the lemon curd is at room temperature, add the softened butter and whip together at high speed until smooth.
Fill the Tart
  1. Spread the lemon curd mixture evenly over the cooled tart crust.
  2. Chill in the fridge while you prepare the meringue.
Prepare the Italian Meringue
  1. In a stand mixer, add the egg whites, ensuring there’s no residue in the bowl.
  2. In a small saucepan, combine the granulated sugar and water, shaking until wet. Heat over medium until it reaches 118°C (244°F).
  3. While the syrup heats, begin whipping the egg whites until soft peaks form.
  4. Slowly pour the syrup down the sides of the mixing bowl as you whisk at high speed until the meringue becomes fluffy and shiny.
Top and Brown the Tart
  1. Drop the meringue onto the lemon filling, creating swirls with a spatula or spoon.
  2. Use a blow torch to lightly brown the meringue’s surface if desired.
Serve
  1. Slice the tart using a hot knife for clean cuts and enjoy this delectable treat!

Notes

When rolling out the dough, avoid overworking it to prevent a tough crust. Experiment with different citrus zests for added flavors.