Meyer Lemon Meringue Tart

Why Make This Recipe

Meyer Lemon Meringue Tart is a delightful dessert that combines the bright, zesty flavor of Meyer lemons with a sweet, fluffy meringue topping. This tart is not only beautiful but also brings a refreshing taste to any meal. Whether you’re celebrating a special occasion or just want a treat, this tart is sure to impress your family and friends. The unique twist of using Meyer lemons gives it a sweeter and less acidic flavor compared to regular lemons, making it a standout dessert.

How to Make Meyer Lemon Meringue Tart

Ingredients:

• 6 tbsps unsalted butter, melted
• 8 ounces Graham crackers, finely ground
• 1 1/2 cups condensed milk
• 3/4 cup heavy cream
• 1/2 cup fresh lemon juice
• 1 tbsp lemon zest
• 4 large egg yolks
• 1/8 tsp salt
• 1 cup sugar
• 1/4 cup water
• 4 egg whites
• 1/2 tsp cream of tartar

Directions:

1. Preheat the oven to 350˚F. Place the Graham crackers in a bowl of a food processor and pulse until fine crumbs. Transfer to a bowl.
2. Mix melted butter with the crumbs and press into a 9-inch tart pan. Bake for 10 minutes and cool completely.
3. In a bowl, combine condensed milk, heavy cream, lemon juice, zest, egg yolks, and salt. Strain the mixture into the tart shell. Bake for 40 minutes until the edges are set. Cool to room temperature and refrigerate for 4 hours.
4. To make the meringue, boil sugar and water until syrupy. Whip the egg whites and cream of tartar to soft peaks, then slowly add the hot syrup while whipping until glossy and stiff peaks form.
5. Spoon meringue on top of the tart and brown it with a torch or under the broiler.
6. Slice and serve.

How to Serve Meyer Lemon Meringue Tart

Serve the Meyer Lemon Meringue Tart chilled. You can garnish it with extra lemon zest or fresh berries on the side for a pop of color. A dollop of whipped cream also pairs nicely with this tart.

How to Store Meyer Lemon Meringue Tart

Store the tart in the refrigerator if you have leftovers. Cover it with plastic wrap or aluminum foil to keep it fresh. It can last for up to three days in the fridge. Avoid freezing the tart, as the meringue may lose its texture when thawed.

Tips to Make Meyer Lemon Meringue Tart

• Make sure to allow the tart to cool completely before adding the meringue, as heat can cause the meringue to collapse.
• Use fresh Meyer lemons for the best flavor. If you can’t find them, regular lemons will work, but you may need to adjust the sugar slightly to balance acidity.
• If you’re not comfortable using a torch, you can broil the meringue in the oven. Watch it closely, as it can brown quickly.

Variation

You can experiment with different citrus fruits by replacing Meyer lemons with limes or oranges. Each fruit will give a unique flavor profile to the tart while keeping the essence of the recipe intact.

FAQs

Can I use store-bought pie crust instead of making the graham cracker crust?
Yes, you can use a pre-made pie crust. Just ensure it’s a 9-inch size to fit your filling.

Is this recipe suitable for beginners?
Absolutely! While there are several steps, each one is simple to follow, making it great for those new to baking.

How can I tell when the filling is done baking?
The edges of the filling will be set while the center has a slight jiggle. It will continue to firm up as it cools.

Meyer Lemon Meringue Tart

A delightful dessert combining the bright, zesty flavor of Meyer lemons with a sweet, fluffy meringue topping, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 4 hours hrs 30 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 340

Ingredients Method Notes

Ingredients

  

For the crust

• 6 tbsp unsalted butter, melted Make sure to melt before mixing.
• 8 ounces Graham crackers, finely ground Pulsed in a food processor.

For the filling

• 1.5 cups condensed milk
• 3/4 cup heavy cream
• 1/2 cup fresh lemon juice Use fresh Meyer lemons if possible.
• 1 tbsp lemon zest Zest from Meyer lemon.
• 4 large egg yolks
• 1/8 tsp salt

For the meringue

• 1 cup sugar
• 1/4 cup water
• 1/2 tsp cream of tartar

Method

 

Preparation

1. Preheat the oven to 350°F.
2. Place the Graham crackers in a bowl of a food processor and pulse until fine crumbs. Transfer to a bowl.
3. Mix melted butter with the crumbs and press into a 9-inch tart pan. Bake for 10 minutes and cool completely.

Filling

1. In a bowl, combine condensed milk, heavy cream, lemon juice, zest, egg yolks, and salt. Strain the mixture into the tart shell.
2. Bake for 40 minutes until the edges are set. Cool to room temperature and refrigerate for 4 hours.

Meringue

1. To make the meringue, boil sugar and water until syrupy.
2. Whip the egg whites and cream of tartar to soft peaks, then slowly add the hot syrup while whipping until glossy and stiff peaks form.
3. Spoon meringue on top of the tart and brown it with a torch or under the broiler.

Serving

1. Slice and serve the Meyer Lemon Meringue Tart chilled, garnished with extra lemon zest or fresh berries.

Notes

Allow the tart to cool completely before adding the meringue to prevent collapsing. Use fresh Meyer lemons for best flavor, adjusting sugar if substituting with regular lemons. If you're uncomfortable using a torch, broil the meringue in the oven, watching closely.