Ingredients

1.75 cups all-purpose flour

0.25 cup powdered sugar

0.25 tsp salt

0.5 cup cold unsalted butter (cut into small cubes)

1 large egg

1.5 tbsp cold water (plus a few extra drops if needed)

4 fresh lemons (zest and juice)

0.33 cup cornstarch

1.5 cups water

1 cup granulated sugar

4 egg yolks (reserve whites for meringue)

4 egg whites

1 cup superfine sugar

Thin lemon slices (for garnish)

Fresh lemon thyme sprigs (for garnish)

Instructions

Step 1: In a large mixing bowl, gently combine the flour, powdered sugar, and salt.

Step 2: Rub the cold, cubed butter into the flour mixture with your fingertips until it resembles coarse breadcrumbs with some pea-sized pieces.

Step 3: Add the egg and cold water; mix with a fork until combined, then gather into a soft dough ball, adding a few drops of water if needed.

Step 4: Shape the dough into a flat disc, wrap in plastic, and refrigerate for 1 hour.

Step 5: Let the dough rest at room temperature for 15 minutes, then preheat oven to 350°F (175°C).

Step 6: Roll the dough into a 12-inch circle about 3mm thick and fit it into a 9-inch tart pan. Trim excess and prick the base with a fork.

Step 7: Line with parchment paper, fill with pie weights or rice, and bake for 15 minutes. Remove weights and bake another 15 minutes until pale golden and dry. Cool completely.

Step 8: Whisk lemon zest, juice, and cornstarch in a small bowl until smooth.

Step 9: Bring water to a boil, add lemon mixture, reduce heat, and stir until thickened. Remove from heat.

Step 10: Whisk sugar and egg yolks until smooth, then gradually stir into warm lemon mixture.

Step 11: Return to low heat, stirring constantly until thick and boiling gently, about 5 minutes. Remove and cool for 10 minutes.

Step 12: Pour lemon filling into tart shell and refrigerate at least 1 hour until set.

Step 13: Beat egg whites in a clean bowl until soft peaks form, then gradually add superfine sugar one tablespoon at a time, beating to stiff, glossy peaks.

Step 14: Pipe meringue over chilled lemon filling, sealing edges to crust. Torch lightly or broil 1–2 minutes until golden brown.

Step 15: Garnish with lemon slices and lemon thyme sprigs, then slice and serve.

Tips & Variations

Use superfine sugar for a smoother, more stable meringue that whips up glossy and stiff.

Chill the dough well to prevent shrinking during baking and achieve a flaky crust.

For a dairy-free version, substitute butter with cold coconut oil in the crust.

If you don’t have a kitchen torch, carefully watch the tart under the broiler to avoid burning the meringue.

FAQs

Can I make the tart ahead of time?

Yes, you can prepare the crust and lemon filling a day ahead, then add and brown the meringue just before serving to keep it fresh and airy.

Why did my meringue weep or become watery?

Meringue may weep if it wasn’t cooked enough or was exposed to moisture. Make sure to beat the egg whites to stiff peaks and brown the meringue properly to help it set and avoid weeping.