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Easy Lemon Meringue Tart 🍋🥄: Perfect Dessert Recipe

This lemon meringue tart features a crisp, buttery tart shell filled with velvety lemon curd and topped with cloud-like meringue. With a perfect balance of sweet and tart, it’s a showstopper dessert ideal for spring gatherings, afternoon tea, or anytime you want something stunning and refreshing.
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Prep Time 30 minutes
Cook Time 20 minutes
Course Dessert
Cuisine American, French
Servings 8 slices
Calories 320 kcal

Equipment

  • - 9-inch tart pan with removable bottom
  • - Mixing bowls
  • - Saucepan
  • - Whisk
  • - Electric mixer (hand or stand)
  • - Silicone spatula
  • - Baking sheet
  • - Piping bag or spoon for meringue
  • - Kitchen torch (optional for toasting meringue)

Ingredients
  

  • **For the tart crust pâte sucrée:**
  • - 1 ¼ cups all-purpose flour
  • - ½ cup powdered sugar
  • - ½ cup 1 stick unsalted butter, cold and cubed
  • - 1 egg yolk
  • - 1–2 tbsp cold water
  • **For the lemon curd filling:**
  • - ¾ cup freshly squeezed lemon juice about 3–4 lemons
  • - 1 tbsp lemon zest
  • - ¾ cup granulated sugar
  • - 3 large eggs
  • - ½ cup unsalted butter cut into cubes
  • - Pinch of salt
  • **For the meringue:**
  • - 3 egg whites
  • - ½ cup granulated sugar
  • - ¼ tsp cream of tartar
  • - ½ tsp vanilla extract optional

Instructions
 

  • #### Make the crust:
  • In a bowl or food processor, mix flour and powdered sugar. Add butter and pulse or cut in until mixture resembles coarse crumbs.
  • Add egg yolk and 1 tbsp cold water; mix just until dough comes together. Add more water if needed.
  • Shape into a disk, wrap, and chill for 30 minutes.
  • Roll out dough and press into a 9-inch tart pan. Prick the bottom with a fork.
  • Bake at 350°F (175°C) for 15–18 minutes or until lightly golden. Let cool.
  • #### Make the lemon curd:
  • In a saucepan over medium heat, whisk together lemon juice, zest, sugar, eggs, and salt.
  • Cook, whisking constantly, until it thickens and coats the back of a spoon (about 8–10 minutes).
  • Remove from heat and whisk in butter until smooth.
  • Pour into the cooled crust and smooth the top. Chill until set (about 2–3 hours).
  • #### Make the meringue:
  • Beat egg whites with cream of tartar until soft peaks form.
  • Gradually add sugar and beat until stiff, glossy peaks form.
  • Add vanilla if using.
  • #### Assemble:
  • Spoon or pipe meringue over the chilled tart, making swirls or peaks.
  • Toast with a kitchen torch, or broil for 1–2 minutes until golden (watch closely!).