Lemon Cream Meringue Tart

why make this recipe

Creamy Lemon Meringue Tart is a delightful dessert that combines the bright and zesty flavor of lemons with a rich, creamy filling and a light, fluffy meringue topping. It’s perfect for special occasions, holidays, or simply to brighten up a regular day. The balance of sweet and tart makes every bite refreshing and satisfying. Plus, making this tart is a fun way to showcase your baking skills!

how to make Creamy Lemon Meringue Tart

Ingredients:

• 250 g All-purpose flour
• 105 g Powdered sugar
• 35 g Almond flour
• 2 pinches Salt
• 127 g Unsalted butter (cold, cut in small cubes)
• 50 g Egg
• Some Bread flour (to roll out the dough) (Use all-purpose flour if you don’t have it.)
• 150 g Granulated sugar
• 12 g Cornstarch
• 200 g Eggs
• 50 g Egg yolks (Save the egg whites for meringue.)
• 2 lemons Lemon zest
• 160 g Lemon juice
• 170 g Butter (Softened)
• 100 g Egg whites
• 80 g Water
• 200 g Granulated sugar

Directions:

1. Make the tart crust by mixing the all-purpose flour, powdered sugar, almond flour, and salt in a bowl. Cut in the cold butter until the mixture is crumbly. Add the egg and mix until the dough forms. Roll out the dough on a floured surface and press it into a tart pan. Bake until golden.
2. For the lemon filling, whisk together granulated sugar, cornstarch, eggs, egg yolks, lemon zest, and lemon juice in a saucepan. Cook over medium heat until the mixture thickens. Remove it from heat and stir in the softened butter until smooth.
3. For the Italian meringue, whisk egg whites in a clean bowl until soft peaks form. Meanwhile, heat water and 200 g of granulated sugar in a saucepan until it reaches soft ball stage (around 240°F/115°C). Gradually drizzle the hot sugar syrup into the egg whites while whisking until stiff peaks form.
4. Assemble the tart by pouring the lemon filling into the crust and topping it with meringue. Bake until the meringue is lightly browned. Let the tart cool before serving.

how to serve Creamy Lemon Meringue Tart

Serve the Creamy Lemon Meringue Tart chilled. Slice it with a sharp knife for clean edges and enjoy it on its own, or pair it with a dollop of whipped cream for extra decadence. It makes a lovely centerpiece for any dessert table!

how to store Creamy Lemon Meringue Tart

Store any leftover tart in the refrigerator. Cover it with plastic wrap or place it in an airtight container to keep it fresh. It’s best enjoyed within a few days since the meringue may start to weep over time.

tips to make Creamy Lemon Meringue Tart

• Make sure your butter is cold when making the crust. This helps create a flaky texture.
• For the meringue, be sure to use a clean bowl without any grease to help achieve stiff peaks.
• Try using fresh lemons for the best flavor in the filling.

variation

You can switch up the flavors by adding other citrus fruits, like lime or orange, to the filling. Alternatively, you might try a chocolate topping instead of meringue for a richer dessert.

FAQs

1. Can I make the crust ahead of time?
Yes, you can prepare the crust in advance and store it in the fridge for a day or two before adding the lemon filling.

2. What can I do if my meringue doesn’t form stiff peaks?
Ensure that your mixing bowl and beaters are completely clean and dry. If the egg whites have grease or moisture, they may not whip up correctly.

3. How long does this tart last?
The tart can last in the fridge for about 2 to 3 days, but it’s best eaten freshly made for the best taste and texture.

Creamy Lemon Meringue Tart

A delightful dessert featuring a zesty lemon filling, creamy texture, and a fluffy meringue topping, perfect for special occasions or everyday indulgence.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the tart crust

• 250 g All-purpose flour
• 105 g Powdered sugar
• 35 g Almond flour
• 2 pinches Salt
• 127 g Unsalted butter (cold, cut in small cubes) Ensure butter is cold for a flaky texture.
• 50 g Egg
• Some g Bread flour (to roll out the dough) Use all-purpose flour if bread flour isn't available.

For the lemon filling

• 150 g Granulated sugar
• 12 g Cornstarch
• 200 g Eggs
• 50 g Egg yolks Save the egg whites for meringue.
• 2 zest Lemons
• 160 g Lemon juice
• 170 g Butter (softened)

For the meringue

• 100 g Egg whites
• 80 g Water
• 200 g Granulated sugar

Method

 

Preparation of the crust

1. In a bowl, mix the all-purpose flour, powdered sugar, almond flour, and salt.
2. Cut in the cold butter until the mixture becomes crumbly.
3. Add the egg and mix until the dough forms.
4. Roll out the dough on a floured surface and press it into a tart pan.
5. Bake the crust until golden.

Making the lemon filling

1. In a saucepan, whisk together the granulated sugar, cornstarch, eggs, egg yolks, lemon zest, and lemon juice.
2. Cook over medium heat until the mixture thickens.
3. Remove from heat and stir in the softened butter until smooth.

Preparing the meringue

1. In a clean bowl, whisk the egg whites until soft peaks form.
2. In a saucepan, heat water and 200 g of granulated sugar until it reaches soft ball stage (around 240°F/115°C).
3. Gradually drizzle the hot sugar syrup into the egg whites while whisking until stiff peaks form.

Assembling the tart

1. Pour the lemon filling into the baked crust.
2. Top the tart with the prepared meringue.
3. Bake until the meringue is lightly browned.
4. Let the tart cool before serving.

Notes

Serve chilled, slice with a sharp knife for clean edges, and pair with whipped cream for extra decadence. Store leftovers in the refrigerator to keep them fresh, best enjoyed within a few days due to meringue consistency.