Lemon Meringue Tart Recipe

Make a tart, fill it with tangy lemon and top with meringue! A perfect light dessert for that next great dinner.


1 1/2 cups all purpose flour
1/8 teaspoon salt
1/2 cup butter,at room temperature
1/4 cup granulated white sugar
1 egg, beaten

Lemon Curd:
3 eggs, lightly beaten
1/3 cup fresh lemon juice from fresh lemons
3/4 cup granulated sugar
4 Tablespoons butter, at room temperature
1 Tablespoon lemon zest (make from the fresh lemons you used for the juice)

4 egg whites
1/2 teaspoon cream of tartar
1/2 cup plus 2 Tablespoons granulated sugar



Lightly grease an 8 or 9-inch tart pan with a removable bottom with butter.

Stir the flour and salt together in a bowl and set aside.

Place the butter into a mixing bowl and use an electric mixer to beat until creamy. Add the sugar and beat in. Add the egg and beat in just until combined. Add the flour mixture and mix just until incorporated into a ball. Do not overmix as the pastry will be tough.

Remove the dough from the bowl and form into a ball, then flatten and cover in plastic wrap. Refrigerate for 30 minutes.

Remove from the refrigerator and working on a lightly floured surface, roll the dough to a 11 or 12-inch size about 1/8 inch thick. Place into the prepared pan and lightly press on the bottom and up the sides.Pinch the edges to around the outsides to make nice and even. Place back into the refrigerator for 20 minutes.

Remove the pastry and line with aluminum foil, fill with pie weights or beans to keep the crust from rising. Place into the preheated oven and bake for 20-25 minutes until the crust is golden brown and dry.

Remove and place on a cooling rack. Reduce the oven heat to 350F.

Lemon Curd:

Meanwhile make the lemon curd.

Using a heat proof bowl, place it into a saucepan with simmering water.

Add the eggs, lemon juice and sugar and whisk and cook for about 10 minutes time until it becomes a thick sauce that is pale in color. You must whisk to keep it from scorching.

Remove from heat and put through a strainer. Add the butter and zest and stir in. Pour into the prepared crust and place into the oven for 10 minutes, watch you do not brown or bunr it. Remove and set aside.


Using a mixing bowl and electric beater with a whisk attachment, beat the egg whites until foamy.

Add the cream of tartar and beat in.

Add the sugar very slowly and mix until stiff peaks form.

Use a large spoon to dollop the meringue onto the tart. Start at the outside to be sure to seal the edges. Dollop the meringue onto the entire tart and make some decorative peaks.

Place into the oven and bake for 10-15 minutes. WATCH CAREFULLY. You want it golden brown and not burnt!

Remove and place on a cooling rack. Let cool completely before slicing.