Zesty Lemon Meringue Tart

why make this recipe

Lemon Meringue Tart is a classic dessert that brings together the bright flavors of lemon and the sweet, fluffy texture of meringue. It’s a showstopper for any gathering, making it perfect for holidays or special occasions. This tart not only looks beautiful but also gives a refreshing taste that can delight anyone’s palate. With a crunchy shortbread crust, a creamy lemon filling, and a cloud-like meringue topping, this dessert is both satisfying and light.

how to make Lemon Meringue Tart

Ingredients:

• 6 oz Lorna Doone shortbread cookies (or similar brand)
• 4 Tbsp unsalted butter, melted
• 1 cup lemon juice (from 4-5 lemons)
• 2 Tbsp lemon zest
• 1 1/4 cups sugar
• 2 eggs
• 3 egg yolks (reserve the whites for the meringue)
• 1/4 tsp kosher salt
• 1 Tbsp corn starch
• 12 Tbsp unsalted butter, COLD (cut into 12 pieces)
• 3 egg whites
• 1/2 tsp cream of tartar
• 1/2 cup sugar

Directions:

1. Preheat the oven to 350°F (175°C). Prepare the shortbread crust by crushing the cookies and mixing with melted butter. Press this mixture into the bottom of a tart pan. Bake for 10 minutes and let it cool.
2. For the lemon curd filling, whisk together lemon juice, lemon zest, sugar, eggs, egg yolks, salt, and cornstarch in a saucepan over medium heat. Cook while whisking until the mixture thickens. Remove from heat and stir in cold butter pieces until smooth. Pour the filling into the cooled crust.
3. For the meringue, beat the reserved egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff peaks form. Spread the meringue over the lemon filling, making sure to seal the edges.
4. Bake for an additional 10-15 minutes or until the meringue is golden. Let it cool before serving.

how to serve Lemon Meringue Tart

Serve the Lemon Meringue Tart chilled, at room temperature, or slightly warm. It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. Slice it into wedges for easy serving, and enjoy the delightful contrast of textures and flavors.

how to store Lemon Meringue Tart

Store the Lemon Meringue Tart in the refrigerator to keep it fresh. Cover it loosely with plastic wrap or place it in an airtight container. It’s best enjoyed within 2-3 days for optimal flavor and texture, as the meringue can begin to weep if kept too long.

tips to make Lemon Meringue Tart

1. Make sure to use fresh lemon juice for the best flavor.
2. Avoid overcooking the lemon filling; take it off the heat as soon as it thickens.
3. For a smoother meringue, ensure your mixing bowl and beaters are clean and free of grease.
4. If the meringue weeps (loses liquid), try adding a little cornstarch to the mixture for better stability.

variation

For a twist on this classic recipe, you can use other citrus fruits like lime or orange in place of lemon for different flavor profiles. You can also try adding a layer of fresh fruit on top of the meringue for added color and taste.

FAQs

1. Can I make the Lemon Meringue Tart ahead of time?
   Yes, you can prepare the crust and the filling ahead of time, but it’s best to add the meringue just before baking to keep it fluffy.

2. Why did my meringue not hold its shape?
   This can happen if the egg whites are not whipped long enough or if they come into contact with fat. Make sure your bowl and utensils are clean.

3. Can I freeze Lemon Meringue Tart?
   It’s not recommended to freeze the tart as the meringue can become watery when thawed. It’s best enjoyed fresh.

Lemon Meringue Tart

A classic dessert featuring a crunchy shortbread crust, creamy lemon filling, and fluffy meringue topping, perfect for special occasions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Dessert, Sweets

Cuisine: American, Baking

Calories: 350

Ingredients Method Notes

Ingredients

  

Shortbread Crust

• 6 oz Lorna Doone shortbread cookies (or similar brand)
• 4 Tbsp unsalted butter, melted For binding the crust.

Lemon Curd Filling

• 1 cup lemon juice (from 4-5 lemons) Use fresh lemon juice for the best flavor.
• 2 Tbsp lemon zest
• 1.25 cups sugar
• 2 whole eggs
• 1/4 tsp kosher salt
• 1 Tbsp corn starch
• 12 Tbsp unsalted butter, COLD (cut into 12 pieces) Add to the filling off the heat until smooth.

Meringue Topping

• 3 egg whites reserved from the lemon curd preparation Ensure they are at room temperature.
• 1/2 tsp cream of tartar Helps stabilize the meringue.
• 1/2 cup sugar Gradually added to the meringue.

Method

 

Preparation of Crust

1. Preheat the oven to 350°F (175°C).
2. Crush the shortbread cookies and mix with melted butter.
3. Press the mixture into the bottom of a tart pan.
4. Bake for 10 minutes and let it cool.

Making the Lemon Curd Filling

1. In a saucepan over medium heat, whisk together lemon juice, lemon zest, sugar, eggs, egg yolks, salt, and cornstarch.
2. Cook while whisking until the mixture thickens.
3. Remove from heat and stir in cold butter pieces until smooth.
4. Pour the filling into the cooled crust.

Preparing the Meringue

1. In a clean bowl, beat the reserved egg whites with cream of tartar until soft peaks form.
2. Gradually add sugar and continue to beat until stiff peaks form.
3. Spread the meringue over the lemon filling, sealing the edges.

Baking

1. Bake for an additional 10-15 minutes or until the meringue is golden.
2. Let it cool before serving.

Notes

Serve the tart chilled, at room temperature, or slightly warm. It pairs well with whipped cream or vanilla ice cream. For best taste, enjoy within 2-3 days.