Lemon Meringue Tart
This tart relies on the contrast between the lip-puckering acidity of the lemon and the mellow sweetness of the meringue. It is a lesson in temperature control, from the blind-baked shell to the gentle heat required to thicken the curd without scrambling the eggs.
Control the humidity and the heat.
Ensure your eggs are at room temperature before starting, and keep your workspace cool to help the meringue hold its structure. Use a thermometer to monitor the curd to ensure it reaches the necessary thickness.
- 9-inch tart pan with removable bottom
- heavy-bottomed saucepan
- stand mixer with whisk attachment
- pie weights or dried beans
- thermometer
- fine mesh sieve
What goes in.
- 200gall-purpose flour
- 100gcold unsalted butter, cubed
- 50gpowdered sugar
- 1large egg yolk
- 150mlfresh lemon juice
- 150ggranulated sugar
- 3large eggs
- 2large egg yolks
- 100gcold unsalted butter, cubed
- 150gsuperfine sugar (for meringue)
- 3egg whites (room temperature)
Slow heat is your insurance
Whisk the lemon juice and eggs over low heat constantly. If you rush, you get sweet scrambled eggs; if you are patient, you get a velvety, stable curd.
The method.
Prepare the shell
Pulse flour, sugar, and cold butter until it resembles coarse sand. Add the yolk and a splash of ice water until it just holds together. Press into the pan, chill for 30 minutes, then blind bake at 180°C until light golden.
Cook the curd
Whisk eggs, yolks, sugar, and lemon juice in a saucepan over low heat. Stir continuously until the mixture hits 75°C and thickens enough to coat the back of a spoon. Strain through a sieve into a bowl, then stir in the butter one cube at a time until emulsified.
Assemble and chill
Pour the curd into the baked shell. Smooth the top and refrigerate for at least two hours until completely set.
Whip the meringue
Combine egg whites and sugar in a heatproof bowl over simmering water. Whisk until sugar dissolves and the mixture is warm to the touch. Transfer to a mixer and whip on high speed until glossy, stiff peaks form and the bowl is cool to the touch.
Finish the tart
Spread or pipe the meringue over the set lemon curd. Use a kitchen torch to brown the edges of the meringue quickly.
Other turns to take.
Lime and Ginger
Substitute lime juice for lemon and fold a teaspoon of finely grated fresh ginger into the curd before setting.
When it doesn't go to plan.
To prevent a soggy crust, brush the inside of the baked shell with a thin layer of melted white chocolate before pouring in the curd.
If the meringue weeps, it means the sugar was not fully dissolved or the curd was still warm when the meringue was applied.
Always use a non-reactive saucepan, like stainless steel, when cooking the lemon curd to avoid a metallic aftertaste.
The ones that keep coming up.
Can I make this a day ahead?
The tart shell and lemon curd can be prepared 24 hours in advance. Apply the meringue only when you are ready to serve, as it loses its structural integrity over time.
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