Lemon Meringue Tart: A Zesty, Cloud-Topped Delight

Total Time: 1 hour 15 minutes
Yield: 8–10 servings
Baking Temperature: 350°F (175°C)

If you’re craving a dessert that’s bright, elegant, and bursting with citrus flavor, look no further than the classic Lemon Meringue Tart. This gorgeous, crowd-pleasing treat features a buttery tart crust, a silky lemon curd center, and a billowy toasted meringue top. It’s perfect for spring gatherings, dinner parties, or whenever you’re in the mood for something light yet indulgent.

The Lemon Meringue Tart is more than just beautiful to look at—it offers a delightful balance of sweetness, tanginess, and texture. It’s also easier to make than you might think, even for beginner bakers. Whether you’re baking for family, friends, or just yourself, this tart is sure to impress.

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Why You Should Try This Lemon Meringue Tart

• Perfectly balanced flavors: Tangy lemon curd meets fluffy sweet meringue.
• Visually stunning: That glossy, golden-browned top is irresistible.
• Make-ahead friendly: Prepare components in advance for easy assembly.
• Crowd-pleasing: Ideal for holidays, tea time, or elegant brunches.
• Customizable: Easy to adapt for dietary needs.

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Key Ingredients & Their Health Benefits

Lemons

Packed with vitamin C and antioxidants, lemons support immune health and aid digestion. Their bright flavor gives the tart its signature zing.

Eggs

Rich in protein, choline, and essential nutrients, eggs provide structure to both the curd and meringue.

Butter

Adds creaminess and richness, making the lemon filling smooth and indulgent. Opt for unsalted to control the flavor.

Sugar

Used in moderation, sugar sweetens both the filling and the meringue, balancing the lemon’s acidity.

Cornstarch

Helps stabilize the lemon curd and thickens it without altering flavor.

All-Purpose Flour

Used in the crust, flour gives the tart shell its tender, flaky texture.

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Step-by-Step Instructions

Ingredients

For the Tart Crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1 egg yolk
• 1–2 tbsp cold water

For the Lemon Filling:

• 1 cup fresh lemon juice (about 4 lemons)
• 1 tbsp lemon zest
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1 1/4 cups water
• 4 egg yolks, beaten
• 2 tbsp butter

For the Meringue:

• 4 egg whites
• 1/2 cup granulated sugar
• 1/4 tsp cream of tartar
• 1/2 tsp vanilla extract

Instructions

1. Prepare the Tart Crust: Preheat oven to 375°F (190°C). Combine flour and sugar, then cut in butter until crumbly. Mix in egg yolk and water until dough forms. Chill for 30 minutes.
2. Roll out dough and press into a tart pan. Prick with a fork and bake for 15–18 minutes or until lightly golden. Cool completely.
3. Make the Lemon Filling: In a saucepan, combine sugar, cornstarch, salt, water, lemon juice, and zest. Cook over medium heat until thickened. Slowly stir in egg yolks. Cook 2–3 minutes more, then remove from heat and stir in butter. Let cool slightly, then pour into crust.
4. Make the Meringue: Whip egg whites and cream of tartar until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form.
5. Spread meringue over lemon filling, sealing edges. Use a spatula to create peaks.
6. Bake at 350°F (175°C) for 12–15 minutes until meringue is golden. Cool completely before serving.

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Tips for Success

• Chill the crust dough before baking to prevent shrinking.
• Use fresh lemons for best flavor and acidity.
• Seal the meringue to the crust to avoid weeping.
• Let the tart cool fully before slicing to set the filling.
• Use a blowtorch for extra browning if desired.

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Variations & Customizations

• Gluten-Free: Use a gluten-free flour blend for the crust.
• Vegan: Substitute lemon filling and meringue with plant-based versions using aquafaba and cornstarch.
• Protein-Packed: Add a scoop of unflavored protein powder to the crust or filling.
• Kid-Friendly: Make mini tartlets for easy individual servings.
• Spicy Twist: Add a dash of cayenne or ginger to the lemon filling.

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Serving Suggestions & Pairings

• 1Refreshing Saffron Rosewater Lemonade – A Luxurious Twist on a Classic Summer Drink.
• 1 Vibrant Beet Juice Recipe – Easy, Healthy & Delicious.
  

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Storage & Meal Prep Tips

• Refrigerate leftovers in an airtight container for up to 3 days.
• Do not freeze as the meringue may separate.
• Make ahead: Prepare the crust and filling a day in advance; assemble with meringue before serving.

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Frequently Asked Questions (FAQs)

1. Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for best flavor and acidity.

2. My meringue is weeping—what went wrong?
Make sure the meringue is sealed to the crust and not under-whipped.

3. Can I use a store-bought crust?
Yes, but homemade crust offers better flavor and texture.

4. How long does lemon meringue tart last?
Best eaten within 2–3 days for ideal texture and taste.

5. Can I brown the meringue without baking?
Yes, use a kitchen torch for a golden finish.

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If you’re looking for a dessert that’s elegant, zesty, and irresistibly creamy, this Lemon Meringue Tart is a must-try. It’s a crowd-pleaser that brings sunshine to your table any time of year. Try this recipe soon, and don’t forget to tag your creations online—we love seeing your lemony masterpieces!

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Total Time: 1 hour 15 minutes
Yield: 8–10 servings
Baking Temperature: 350°F (175°C)