If you love a tangy lemon filling with a fluffy, sweet meringue topping, then this lemon meringue tart is the dessert for you! 🍋 It’s one of those recipes that feels light and refreshing but still satisfies that sweet tooth. My family adores it, and it’s always a showstopper when I bring it out at dinner parties. The tart has the perfect balance of tart and sweet—plus, it’s a fun twist on the classic lemon meringue pie!
What’s great about this tart is that it’s a little lighter than a traditional pie, with the crisp, buttery tart crust and the dreamy meringue. Whether you’re making it for a special occasion or just because, this dessert never disappoints!
The Perfect Meringue
The meringue is the star of this tart! You want it to be light, fluffy, and golden-brown on top. The secret is in beating the egg whites just until stiff peaks form, and being patient as you bake it gently in the oven. A golden, slightly crispy top with a soft, airy interior is what you’re aiming for.
What You’ll Need to Make Lemon Meringue Tart
For the crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 egg yolk
- 2 tablespoons ice water
For the lemon filling:
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 1/2 cups water
- 4 large egg yolks
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons unsalted butter
- 1 tablespoon lemon zest
For the meringue:
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
How to Make Lemon Meringue Tart
- Make the crust: Preheat your oven to 350°F (175°C). In a food processor, pulse the flour, sugar, and butter until the mixture resembles coarse crumbs. Add the egg yolk and ice water, and pulse until the dough comes together. Press the dough into a tart pan and bake for 15 minutes, or until lightly golden. Let the crust cool.
- Make the lemon filling: In a saucepan, whisk together the sugar and cornstarch. Gradually add the water and cook over medium heat, stirring constantly until it thickens. In a separate bowl, whisk the egg yolks, then slowly pour in some of the hot mixture to temper the eggs. Stir this back into the saucepan and cook for 2 more minutes. Remove from heat and stir in the lemon juice, zest, and butter. Pour the lemon filling into the cooled crust.
- Make the meringue: Beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the sugar, one tablespoon at a time, and continue to beat until stiff peaks form.
- Assemble and bake: Spread the meringue over the lemon filling, making sure it touches the edges of the crust to seal it. Bake for 10-15 minutes or until the meringue is golden-brown on top. Let the tart cool before slicing.
More Dessert
- Homemade Sour Strawberry Gummies
- No-Bake Peanut Butter Buckeye Bars
- This Reese’s Pieces Peanut Butter White Chocolate Bark
- Minty Mocha Cookie Bars
Fun Variations You Can Try
Want to add a twist to this classic? You can mix in a little coconut to the meringue for a tropical touch or sprinkle some zest of orange for a different citrusy vibe. For a fun layered effect, try adding a thin layer of raspberry or strawberry jam beneath the lemon filling for a burst of color and flavor.
Why This Tart is Perfect for Special Occasions
Lemon meringue tart is the kind of dessert that feels both fancy and comforting at the same time. It’s a great option for everything from holiday dinners to casual get-togethers with friends. The zesty lemon flavor is always a crowd-pleaser, and the lightness of the meringue makes it a perfect end to a hearty meal.
FAQs
- Can I make this tart ahead of time?
Yes, you can! The tart can be made a day in advance. Just store it in the fridge once it’s cooled, and it will be just as delicious the next day. - Can I make this without a tart pan?
Absolutely! You can make this in a pie dish or individual tartlet pans if you prefer. Just adjust the baking time as needed. - Why did my meringue shrink?
Meringue can shrink if it’s overbeaten or if it’s not baked long enough. Make sure to bake it just until it’s golden brown and not for too long. - Can I add a different fruit to the filling?
Yes! You can substitute lemon juice with other citrus fruits, such as lime or orange. Just make sure to adjust the sweetness to balance the tartness of the fruit. - How should I store the tart?
Store your tart in the fridge, especially if you have leftovers. The meringue might soften a bit, but it’ll still taste amazing!
Lemon Meringue Tart
Ingredients
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter cold and cubed
- 1 egg yolk
- 2 tablespoons ice water
- For the lemon filling:
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 1/2 cups water
- 4 large egg yolks
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons unsalted butter
- 1 tablespoon lemon zest
- For the meringue:
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
- Make the crust: Preheat your oven to 350°F (175°C). In a food processor, pulse the flour, sugar, and butter until it resembles coarse crumbs. Add the egg yolk and ice water, pulsing until the dough comes together. Press into a tart pan and bake for 15 minutes or until lightly golden. Let it cool.
- Make the lemon filling: In a saucepan, whisk together the sugar and cornstarch. Gradually add the water and cook over medium heat, stirring constantly until it thickens. In a separate bowl, whisk the egg yolks, then slowly add some of the hot mixture to temper the eggs. Stir this back into the saucepan and cook for 2 more minutes. Remove from heat, and stir in lemon juice, zest, and butter. Pour the filling into the cooled crust.
- Make the meringue: Beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add sugar, one tablespoon at a time, and continue beating until stiff peaks form.
- Assemble and bake: Spread the meringue over the lemon filling, ensuring it touches the crust edges to seal. Bake for 10-15 minutes or until the meringue is golden-brown. Let it cool before slicing.
Notes
- You can make this tart a day ahead—just store it in the fridge after it cools.
- No tart pan? Use a pie dish or individual tartlet pans, adjusting the baking time as needed.
- Meringue shrinking? Avoid overbeating it, and bake it just until golden.
