Loaded with bright yellow citrus flavor, a buttery crust and marshmallow like meringue topping, The Best Lemon Meringue Tart is a beautiful and delicious spring dessert. Each step of this dessert is a labor of love that will shine through in each bite.
One of my all time favorite desserts that we enjoy throughout the year, a pure citrus flavor that pairs perfectly with warm spring and summer weather or enjoyed as one of the many thanksgiving favorites. Three steps that come together to make this tart extra special and each one can be used in so many different ways.
The Perfect Pie Dough is the base recipe for this tart shell; flaky, buttery and extra tender and is the best recipe for a variety of tart and pie recipe.
Bright yellow and full of citrus flavor, Homemade Lemon Curd is the most perfect tart filling, can be used in french macarons or is a perfect addition to biscuits in the morning.
Last but not least, Swiss Meringue is the ultimate meringue recipe and one that can't be beat. So much more stable than French Meringue because of the cooked egg whites and sugar. Heating the ingredients to 175 degrees F makes for the fluffiest and creamiest meringue topping that will be torched for a beautiful golden color.
Ingredients
Flaky Pie Dough
All Purpose Flour-The base of the pie dough, all purpose flour give the perfect tender texture.
Unsalted Butter-Make sure that your butter is cubed into one inch pieces and chilled. Cold butter will create a flakey texture.
Water-Make sure to use ice cold water with making the dough. The cold water and cold butter creates a perfect flakey crust.
Lemon Curd
Lemon Juice-Fresh lemon juice is way better than jarred and will give this tart the purest flavor.
Lemon Zest- Adding the zest will add an extra pop of lemon flavor and make sure to strain the curd to remove the zest once it is cooked.
Meringue Topping
Granulated Sugar-With only two ingredients, granulated sugar is the sweetener for the meringue topping.
Egg Whites-In order to make this extra fluffy, the egg whites and sugar need to be cooked to 175 degrees F over steaming water.
Step-by-Step Instructions
Prepare the Pie Dough
Place flour, salt and sugar in the bowl of a food processor and pulse to combine (Step 1)
Add the chilled and cubed butter and pulse until it looks like a course meal (Step 2)
Continue pulsing and slowly add water at a slow stream and process just until the dough comes together (Step 3)
Remove the dough from the food processor onto a lightly floured work space and knead the dough until fully combined; form a disc with the dough, wrap with plastic wrap and refrigerate fo 30 minutes or until ready to use. (Step 4)
Roll out the pie dough on a lightly floured surface to ⅛ inch thick. Transfer the dough to a 9 inch tart pan and gently press the dough to take the shape of the pan; Leave approximately 1 inch of dough hanging over the edge, cutting the remainder of the dough off by pressing down on the edge of the tart pan to create a smooth and even cut. (Step 5)
Using a fork, press small holes in the bottom of the shell to prevent the dough from bubbling up while baking, place a piece of parchment over the tart shell and place pie weights in the tart shell. Refrigerate the tart shell for 10 minutes before baking. Bake the tart shell 25-30 minutes or until the edges are a light golden brown color and then remove the tart from the oven, remove the pie weights from the shell and place the tart shell back in the oven for 5 minutes to allow the bottom of the dough to cook through. (Step 6)
Prepare the Lemon Curd (Step 7)
In a medium saucepan, combine all the ingredients together and gently whisk on low heat until the butter melts and the curd starts to thicken. (the lemon curd should be able to coat the back of a wood spoon and can hold the shape when a line is drawn through it)
Remove the saucepan from the heat and strain the lemon curd into a glass bowl and cover the curd using plastic wrap and pressing it onto the top of the curd to prevent it from forming a crust.
Allow the lemon curd to cool at room temperature while you prepare and bake the tart shell.
Once the tart shell is baked, pour the lemon curd into the shell and refrigerate the tart for 2-3 hours to allow the curd to set and thicken before topping it with meringue.
Prepare the Swiss Meringue Topping (step 8)
In the bowl of an electric mixer with whisk attachment, combine the egg white and granulated sugar and place the mixing bowl over a small to medium saucepan with simmering water.
Whisk the eggs whites and sugar continuously while it is sitting over the warm water until it becomes frothy and is warm to the touch, approximantely 110 degrees F.
Transfer the bowl to the electric mixer with the whisk attachment and whisk on hight speed until the meringue becomes glossy, thick and has formed stiff peaks.
Immediately spread the meringue topping over the lemon curd tart and using a torch, brown the meringue until the tips are light golden color.
Supplies Needed
Food Processor
Electric Mixer
Citrus Zester
Rolling Pin
9 inch Tart Shell
Expert Tips and FAQ's
The pie dough and the lemon curd can be made in advance, but made and garnish the tart with meringue topping the same day that you are going to eat it.
This pied dough recipe does make 2-9 inch tart so you can after you make one tart you can wrap up the remaining dough and refrigerate it or freeze it to use at a later time.
- Whether you are using homemade or store bought dough, the tart shell needs to be pre-baked
- Lemon curd needs to be stirred consistently in a sauce pan or can be made in a double boiler to guarantee that the eggs cook evenly and don't become chunky.
- Straining the curd will allow you to remove the zest and any cooked eggs to create a very smooth finish
- The meringue will take about 8 minutes to whisk to stiff peaks so be patient
- You will need a kitchen torch for this meringue, it does not work well to place this meringue in the oven
More Lemon Desserts You Will Love
The Best Lemon Meringue Tart
Ingredients
Pie Dough
- 2 ½ cups All Purpose Flour
- 1 Teaspoon Salt
- 3 Tbsp Granulated Sugar
- 1 Cup Unsalted Butter chilled and cut into small pieces
- ¼ to ½ Cup Ice Water
Lemon Curd Filling
- 1 ¼ cup Granulated Sugar
- 1 Cup Lemon Juice
- Zest of 5 lemons
- 5 Eggs
- 1 Cup Unsalted Butter Cubed
Swiss Meringue Topping
- 3 Egg Whites
- ½ Cup Granulated Sugar
Instructions
Prepare The Pie Dough
- Place flour, salt and sugar in the bowl of a food processor and pulse to combine
- Add the chilled and cubed butter and pulse until it looks like a course meal
- Continue pulsing and slowly add water at a slow stream and process just until the dough comes together
- Remove the dough from the food processor onto a lightly floured work space and knead the dough until fully combined; form a disc with the dough, wrap with plastic wrap and refrigerate fo 30 minutes or until ready to use
- Preheat the oven to 350 degrees F
- Roll out the pie dough on a lightly floured surface to ⅛ inch thick
- Transfer the dough to a 9 inch tart pan and gently press the dough to take the shape of the pan; Leave approximately 1 inch of dough hanging over the edge, cutting the remainder of the dough off by pressing down on the edge of the tart pan to create a smooth and even cut.
- Using a fork, press small holes in the bottom of the shell to prevent the dough from bubbling up while baking, place a piece of parchment over the tart shell and place pie weights in the tart shell. Refridgerate the tart shell for 10 minutes before baking.
- Bake the tart shell 25-30 minutes or until the edges are a light golden brown color and then remove the tart from the oven, remove the pie weights from the shell and place the tart shell back in the oven for 5 minutes to allow the bottom of the dough to cook through.
Prepare the Lemon Curd Filling
- In a medium saucepan, combine all the ingredients together and gently whisk on low heat until the butter melts and the curd starts to thicken. (the lemon curd should be able to coat the back of a wood spoon and can hold the shape when a line is drawn through it)
- Remove the saucepan from the heat and strain the lemon curd into a glass bowl and cover the curd using plastic wrap and pressing it onto the top of the curd to prevent it from forming a crust.
- Allow the lemon curd to cool at room temperature while you prepare and bake the tart shell.
- Once the tart shell is baked, pour the lemon curd into the shell and refrigerate the tart for 2-3 hours to allow the curd to set and thicken before topping it with meringue.
Prepare the Swiss Meringue Topping
- In the bowl of an electric mixer with whisk attachment, combine the egg white and granulated sugar and place the mixing bowl over a small to medium saucepan with steaming water.
- Whisk the eggs whites and sugar continuously while it is sitting over the warm water until it becomes frothy and is warm to the touch, approximantely 175 degrees F.
- Transfer the bowl to the electric mixer with the whisk attachment and whisk on hight speed until the meringue becomes glossy, thick and has formed stiff peaks.
- Immediately spread the meringue topping over the lemon curd tart and using a torch, brown the meringue until the tips are light golden color.
- Refrigerate the Lemon Meringue Tart until you are ready to serve! (best enjoyed the same day it is topped with meringue)
Notes
- Whether you are using homemade or store bought dough, the tart shell needs to be pre-baked
- Lemon curd needs to be stirred consistently in a sauce pan or can be made in a double boiler to guarantee that the eggs cook evenly and don't become chunky.
- Straining the curd will allow you to remove the zest and any cooked eggs to create a very smooth finish
- The meringue will take about 8 minutes to whisk to stiff peaks so be patient
- You will need a kitchen torch for this meringue, it does not work well to place this meringue in the oven
Nutrition
Diane Genard says
Hi Kristen... I am planning on making this tart for Thanksgiving but I have a question... is it possible to make the actual tart ahead of time (like today) and just make the meringue Thanksgiving day? Just trying to keep my actual bird day a little less stressful!
Thank you so very much! Love your recipes
kristen massad says
Hi Diane,
You can definitely go ahead and make the tart shell in advance and the lemon curd in advance. If you pour the lemon curd in the tart shell just make sure to put a piece of plastic wrap pressed to the top of it so it doesn’t dry out and crack and then remove the plastic when you are ready to top it with meringue!! Happy Thanksgiving and enjoy the tart!!