Description

This classic Lemon Meringue Tart features a crisp, buttery shortcrust pastry filled with a tangy, luscious lemon custard and topped with a glossy, toasted meringue. The tart balances zesty citrus flavors with a sweet, fluffy meringue finish, making it an elegant and refreshing dessert perfect for any occasion.

Ingredients

Scale

Shortcrust Pastry

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)

Lemon Filling

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)

Meringue Topping

4 egg whites
1 cup superfine sugar
Thin lemon slices (for garnish)
Fresh lemon thyme sprigs (for garnish)

Instructions

Make the Easy Shortcrust Pastry: In a large mixing bowl, combine flour, powdered sugar, and salt. Rub in cold cubed butter with fingertips until mixture resembles coarse breadcrumbs with some pea-sized lumps for flakiness. Add the egg and cold water, mixing with a fork until just combined, then bring dough together gently by hand, adding a few extra drops of water if needed to form a soft ball. Wrap in plastic and chill for 1 hour.
Prepare Tart Shell: Remove dough from fridge and let rest 15 minutes at room temperature. Preheat oven to 350°F (175°C). Roll out dough on lightly floured surface to a 12-inch circle about 3mm thick. Transfer to a 9-inch tart pan with removable base. Press dough evenly on bottom and sides, trim edges, and prick base with fork. Line with parchment and fill with pie weights or rice. Bake 15 minutes, remove weights and paper, then bake another 15 minutes until pale golden and dry. Cool completely.
Make Lemon Filling: Whisk lemon zest and juice with cornstarch until smooth. Bring water to boil in saucepan, add lemon-cornstarch mixture, reduce heat and stir until visibly thickened. Remove from heat. In a bowl, whisk sugar and egg yolks until smooth, then gradually add to warm lemon base. Return to low heat and bring to gentle boil, stirring constantly until thickened significantly (about 5 minutes). Remove from heat and cool 10 minutes. Pour filling into tart shell and refrigerate at least 1 hour until set.
Prepare Meringue: Using a clean bowl and whisk attachment, beat egg whites on low until frothy, increase speed to medium until soft peaks form. Gradually add superfine sugar one tablespoon at a time, allowing sugar to dissolve fully before next addition. After all sugar is added, scrape bowl and beat on high speed for 5 minutes until thick, glossy, and stiff peaks form with no sugar graininess.
Assemble and Finish Tart: Pipe meringue swirls over chilled lemon filling, ensuring edges are sealed to crust. Lightly brown meringue using a chef’s blow torch or place under a hot broiler for 1-2 minutes while watching carefully to avoid burning. Garnish with thin lemon slices and fresh lemon thyme sprigs. Slice and serve.

Notes

Chilling the pastry dough helps achieve a flakier crust and makes rolling easier.
Pie weights or uncooked rice prevent the tart shell from puffing up during blind baking.
Gradual sugar addition while making meringue ensures stability and a glossy finish.
Use a clean bowl and utensils for whipping egg whites to achieve maximum volume.
Watch the meringue closely when browning under the broiler to avoid burning.
The tart is best served chilled but can be kept at room temperature for a short while before serving.

Prep Time: 40 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: lemon meringue tart, lemon tart, meringue dessert, lemon custard tart, baked lemon tart, classic lemon dessert