My sister-in-law made this Lemon Meringue Tart once, and LET ME TELL YOU—my life hasn’t been the same since! This dessert is the perfect mix of tangy, sweet, and creamy, all wrapped up in a buttery crust.
This tart is going to STEAL THE SHOW. And guess what? It’s easier to make than you think!
If you’re a fan of desserts that combine unique textures and flavors, you might also love this irresistible Churro Cheesecake.
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If you’re ready to impress your friends (and yourself), let’s break it down step by step.
Why You’ll Love This Recipe
- ZINGY LEMON FILLING : Tangy, smooth, and just the right amount of sweetness. It’s like sunshine in your mouth.
- FLUFFY MERINGUE TOP : Light, airy, and toasted to golden perfection. The kind of topping that makes you go “WOW.”
- BUTTERY CRUST : It’s the unsung hero of this dessert—flaky, crumbly, and the ultimate base for all that goodness.
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🥄 Ingredients You’ll Need
Here’s what you’ll need to make the magic happen:
For the Crust:
- 1 ¼ cups of all-purpose flour
- ½ cup unsalted butter (cold, cubed)
- 3 tbsp granulated sugar
- 1 egg yolk
- 2-3 tbsp cold water
The Lemon Filling:
- 1 cup granulated sugar
- 3 large eggs + 3 egg yolks (save the whites for meringue)
- ½ cup of a freshly squeezed lemon juice (about 4 lemons)
- 2 tbsp lemon zest
- ½ cup unsalted butter (softened)
For the Meringue:
- 3 large egg whites
- ½ cup granulated sugar
- ½ tsp vanilla extract
- ¼ tsp cream of tartar
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👩🍳 Step-by-Step Instructions
I’m not going to sugarcoat it (pun intended)—there are a few steps involved, but I PROMISE it’s worth every second. Let’s go!
Make the Crust (20 MINUTES PREP)
The crust is the backbone of any lemon meringue tart, and in this recipe, it’s buttery and flaky without being overly complicated. You’ll love how easy it is to work with!
- In your large mixing bowl, you combine the flour and sugar.
- Cut in the cold butter with a pastry cutter (or your hands) until you see the mixture looks like coarse crumbs.
- You add the egg yolk and cold water, one tablespoon at a time, until the dough comes together.
- Roll out the dough and press it into a tart pan. Poke a few holes with a fork to avoid puffing up in the oven.
- Blind bake your crust at 375°F (190°C) for 15 minutes. Set aside to cool.
Use pie weights or dried beans to keep the crust flat during baking. Here’s a FUN FACT: The buttery tart crust (known as pâte sucrée in fancy baking terms) is what gives the lemon meringue tart its signature structure. Unlike pie crusts, it’s a little sweeter, which pairs perfectly with the tangy lemon filling.
Prepare the Lemon Filling (10 MINUTES PREP)
The lemon filling is what MAKES this tart unforgettable. It’s fresh, creamy, and packed with just the right amount of citrus flavor.
- In a saucepan, whisk together sugar, eggs, and egg yolks.
- Add lemon juice and zest, and cook over medium heat, whisking constantly.
- Add butter gradually, letting it melt into the mixture.
- Once the filling thickens (like a pudding), remove it from the heat.
- Pour the filling into your baked crust and smooth it out.
Strain the filling through a sieve if you want it extra smooth.You’ll notice how silky this filling becomes as it cooks, and the aroma of fresh lemons is SO satisfying. This step makes sure your lemon meringue tart is bursting with citrusy goodness in every bite.
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Whip Up the Meringue (10 MINUTES PREP)
Ah, the meringue—the crown jewel of a lemon meringue tart! Don’t let it intimidate you. With a few tips, it’s actually super easy to whip up.
- Beat the egg whites with your cream of tartar until soft peaks form.
- Gradually add sugar, i mean one tablespoon at a time, until stiff, glossy peaks form.
- Mix in the vanilla extract.
When spreading the meringue over the filling, you should seal it completely to the edges of the crust. This prevents the dreaded “weeping” (aka watery meringue).
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Assemble and Bake
Your masterpiece is almost ready! Spread the meringue over the lemon filling, creating those iconic peaks. Bake at 375°F (190°C) for 8-10 minutes, or until golden brown. Voilà—your lemon meringue tart is done!
BOOM—your tart is done! Let it cool completely before slicing.
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How can I tell if my lemon tart is done?
You’ll know your lemon tart is perfectly set when the filling jiggles slightly in the center but looks firm around the edges. Think of it like a custard—it should have just a little wobble. If it looks too runny in the center, give it a couple more minutes in the oven, but be careful not to overdo it.
🍴 Tips for a PERFECT Lemon Meringue Tart
- FRESH LEMONS ONLY: Bottled juice just won’t cut it here. Fresh lemons give you that BRIGHT, zesty flavor.
- ROOM TEMP EGGS: They whip up better for the meringue.
- DON’T OVERBAKE THE MERINGUE: Watch it like a hawk. Those peaks can go from golden to burned in seconds.
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Why did my lemon tart crack?
Cracks in your lemon tart happen when the filling is overcooked or baked at too high a temperature. The key is to keep an eye on it and remove it from the oven as soon as it’s just set. Also, baking it gently—either at a lower temperature or in a water bath—can help prevent the dreaded cracks. Don’t worry, though! Even a cracked lemon tart tastes DELICIOUS.
Why did my lemon meringue tart crack on top?
Cracks in the meringue usually happen because it dried out during baking. This can happen if it’s in the oven too long or at too high a temperature. To avoid this, bake the meringue just until the peaks turn golden, and make sure your oven isn’t too hot. Cracks or not, that meringue will still be light, fluffy, and oh-so-delicious!
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🙋♀️ FAQs About Lemon Meringue Tart
Can I make this tart ahead of time?
Of course ! You can bake the crust and prep the lemon filling a day in advance. Assemble the meringue right before serving for the freshest taste.
How do I prevent a soggy crust?
Blind baking (I mean baking the crust before adding the filling) is KEY! Also, make sure your lemon filling isn’t too watery.
What’s the best way to toast the meringue?
The oven works great, but if you have a kitchen torch, you can use that for even more precise browning.
Does a lemon meringue tart require refrigeration?
Not really. The meringue doesn’t freeze well, but you can freeze the crust and filling separately if needed.
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This Lemon Meringue Tart is PURE MAGIC in dessert form. It’s tangy, sweet, and so satisfying to make. Whether it’s your first time baking or you’re a pro, this recipe will have you coming back for more.
So, grab your lemons and get baking. And if you DO make it, let me know how it turns out in the comments. Sharing your wins (and funny fails) makes baking even better!
