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four dessert plates filled with a slice of lemon tart with two forks.

The Best Lemon Meringue Tart

Loaded with bright yellow citrus flavor, a buttery crust and marshmallow like meringue topping, The Best Lemon Meringue Tart is pure sunshine and a beautiful spring dessert. Each step of this dessert is a labor of love that will shine through in each bite.
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Course: Cookies, Dessert
Cuisine: Tarts and Pies
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Servings: 12
Calories: 363kcal

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

Serving: 12g | Calories: 363kcal | Carbohydrates: 54g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 210mg | Potassium: 66mg | Fiber: 1g | Sugar: 33g | Vitamin A: 474IU | Vitamin C: 8mg | Calcium: 11mg | Iron: 1mg
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