Lemon Meringue Tart

Ingredients

• 220 g (1 3/4 cups)plain flour, spooned into the cup and levelled
• 30 g (1/4 cup)sifted icing sugar, not packed
• 1.25 ml (1/4 tsp)salt
• 150 g (2/3 cup)cold unsalted butter, cubed
• 1 largeegg yolk
• 30 ml (2 tbsp)cold water
• 6 largeegg yolks
• 40 g (1/3 cup)cornflour
• 300 g (1 1/2 cups)granulated white sugar
• 355 ml (1 1/2 cups)water
• 160 ml (2/3 cup)freshly squeezed lemon juice
• 1 tsplemon zest
• 1.25 ml (1/4 tsp)salt
• 28 g (2 tbsp)cold unsalted butter, cubed
• 3 largeegg whites
• 150 g (3/4 cup)granulated white sugar
• 1.25 ml (1/4 tsp)cream of tartar

Instructions

1. 1

   Pulse the pastry

   Put the flour, icing sugar, salt and cubed butter in a food processor and pulse 4–5 times, until the mixture resembles coarse crumbs. Add the egg yolk and pulse twice. Add the cold water a tablespoon at a time, pulsing 1–2 times after each addition. Stop as soon as the dough starts to clump.

2. 2

   Mix by hand

   If you do not have a food processor, combine the flour, icing sugar and salt in a large bowl. Cut in the butter with a pastry cutter or two forks until the mixture resembles coarse crumbs with pea-sized flakes of butter. Add the egg yolk, then the water gradually, until the dough begins to clump.

3. 3

   Chill the dough

   Gently shape the dough into a disc 2.5–4 cm (1–1.5 inches) thick without kneading it. Wrap it tightly and refrigerate for at least 2 hours or up to 4 days.

4. 4

   Shape the shell

   On a lightly floured surface, roll the dough into a 30 cm (12-inch) circle. Transfer it to a 23 cm (9-inch) pie dish, press it against the base and sides, and trim away the excess. Prick the pastry a few times, then freeze it for 30 minutes.

5. 5

   Heat the oven

   Preheat the oven to 175°C (350°F).

6. 6

   Blind-bake pastry

   Line the chilled pastry with parchment, pressing it gently against the base and sides and covering the edges to protect them from browning. Fill with baking beans, dried beans or rice, pressing the weights against the sides too. Put a piece of parchment beneath the pie dish and bake for 35 minutes. Remove from the oven and cool for about 20 minutes; take out the parchment and weights, then leave the shell to cool completely.

7. 7

   Mix the yolks

   In a medium bowl, whisk the egg yolks and cornflour together. Set aside.

8. 8

   Heat lemon mixture

   In a heavy-based saucepan, combine the water, lemon juice, sugar, salt and zest. Bring to a simmer over medium-high heat and cook for 2–3 minutes, stirring constantly, until the sugar has dissolved.

9. 9

   Temper the yolks

   Reduce the heat to medium-low. Whisk about 120 ml (1/2 cup) of the hot liquid gradually into the yolk mixture to warm it, then slowly pour the warmed mixture into the saucepan while whisking continuously.

10. 10

    Thicken the filling

    Cook for about 5–6 minutes, whisking constantly, until the filling is thick like pudding and falls from a spoon in a soft plop. Lower the heat or briefly take the pan off the heat if needed to prevent scorching.

11. 11

    Finish the custard

    Take the pan off the heat and whisk in the butter a little at a time for about 1–2 minutes, until smooth and fully combined. Pour the filling through a fine-mesh sieve into the cooled pastry shell. Refrigerate for at least 8 hours or overnight.

12. 12

    Warm the whites

    Pour water to a depth of about 5 cm (2 inches) into a saucepan and bring it to a simmer over medium-low heat. Put the egg whites, sugar and cream of tartar in a heatproof, preferably glass, bowl and set it over the pan, making sure the bowl does not touch the water.

13. 13

    Dissolve the sugar

    Whisk continuously for 3–5 minutes, until the sugar has completely dissolved and the mixture feels warm to the touch.

14. 14

    Whip the meringue

    Remove the bowl from the heat. Using an electric mixer fitted with a whisk attachment, beat on high for about 5–7 minutes, until the meringue is glossy and forms stiff peaks.

15. 15

    Top the tart

    Transfer the meringue to a piping bag and pipe it over the chilled lemon tart, or spoon it on top. Store in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month.

What is lemon meringue tart?

Lemon meringue tart is a sweet-tart dessert built in layers: pastry, a lemon custard filling and a light meringue topping. This version follows the familiar American-style combination of a buttery pie shell and a bright, smooth filling.

A properly chilled shell gives the soft filling a crisp base, while the meringue adds a sweet, airy contrast. Making the pastry, custard and topping in stages also gives each layer time to cool or set.

Nutrition and macros by portion

The nutrition label shows one serving as written: 285 calories, 3g protein, 44g carbs, 11g fat.

The pastry flour and sugars provide most of the carbohydrates, while the butter and egg yolks contribute much of the fat; the eggs also provide some protein. Serve a slice with fresh berries or alongside a lighter savoury meal to balance the plate.

The pastry choices

Cold butter: Keeping it cold helps create a crumbly pastry texture rather than a soft, greasy dough. Pulse only until the mixture begins to clump, or cut the butter in by hand to the same coarse texture.

Minimal handling: Shape the dough without kneading it, then chill it before rolling. This helps keep the shell tender and makes the dough easier to work with.

Blind-baking the shell

Parchment and weights: Fit the parchment closely to the base and sides, and fill the shell with baking beans, dried beans or rice. Weights against the sides help the pastry hold its shape as it bakes.

Complete cooling: Remove the weights after the initial bake and let the shell cool fully before adding the filling. A warm shell can make the custard harder to handle and slow the setting process.

Getting the lemon custard right

Temper gradually: Whisking a little hot liquid into the yolks first warms them gently. Pour the warmed yolks into the pan slowly while whisking to keep the mixture smooth.

Watch the texture: The filling needs to become pudding-thick and fall from a spoon in a soft plop. Keep whisking as it cooks, and lower the heat or lift the pan off the hob briefly if it threatens to catch.

A glossy, stable topping

Dissolve the sugar: Warm the whites, sugar and cream of tartar over simmering water, with the bowl held above the water rather than touching it. Whisk until the sugar has dissolved and the mixture feels warm.

Whip to peaks: Beat the warmed mixture until glossy and stiff, which takes about 5–7 minutes. The topping can be piped for a more defined finish or spooned on for a relaxed look.

Plan the timing

Chill the pastry for at least 2 hours, then freeze the lined shell for 30 minutes before baking. Allow roughly 20 minutes for the shell to cool after baking, followed by more time to cool completely.

The filled tart needs at least 8 hours or an overnight stay in the fridge before adding the meringue. That long rest makes this a useful make-ahead dessert, though the total time includes substantial chilling.

Serving the tart

Cut the tart with a sharp knife, wiping the blade between slices for tidier portions through the soft filling and meringue. Serve it chilled so the custard keeps its shape.

The sweet topping balances the lemon's tang, so simple accompaniments work well. Offer fresh berries or serve small slices after a meal with a less-sweet main course.

Recipe notes & tips

• Measure the flour by spooning it into the cup before levelling, rather than scooping directly.
• Use cold butter and stop mixing the pastry as soon as it begins to clump.
• Keep the parchment covering the pastry edges during blind-baking to help prevent excess browning.
• Whisk continuously while the lemon filling thickens so it cooks evenly and is less likely to catch.
• Strain the cooked custard before pouring it into the shell for a smooth filling.
• Let the filled tart chill for at least 8 hours before topping and serving.

Variations

• More lemon: Add extra lemon zest for a more pronounced citrus aroma.
• Crisp finish: Toast the meringue briefly with a kitchen torch just before serving.
• Berry garnish: Add fresh raspberries or blueberries when serving.
• Piped topping: Use a piping bag to make decorative meringue swirls.
• Individual tarts: Divide the pastry and filling among smaller tart cases, adjusting baking time to suit their size.

Common mistakes to avoid

• Overworking the pastry: Stop mixing when it clumps, then shape it gently without kneading.
• Skipping the chill: Refrigerate the dough for at least 2 hours so it is easier to roll.
• Unweighted sides: Press the baking beans or rice against the pastry sides to help stop them sinking.
• Adding yolks too quickly: Temper them with hot liquid first, then pour them into the pan slowly while whisking.
• Under-thickening the custard: Keep cooking until it is pudding-thick and drops from a spoon in a soft plop.
• Whipping too soon: Wait until the sugar has dissolved and the whites feel warm before beating them to stiff peaks.

How to store

Keep the tart in an airtight container in the fridge for up to 3 days. It can be frozen for up to 1 month; thaw it in the fridge before serving. It is best served chilled, so reheating is not needed.

Frequently asked questions