Lemon Meringue Tart with Swiss Meringue

Ingredients

• 100 gunsalted butter, soft but not greasy
• 90 gicing sugar
• 1 largeegg
• 220 gplain flour
• 1/4 tspsalt
• 4 largeegg yolks
• 240 gcold water
• 200 ggranulated sugar
• 30 gcornflour
• 1/8 tspsalt
• 120 gfresh lemon juice
• 1 tbsplemon zest
• 28 gsalted or unsalted butter
• 2 largeegg whites (from the yolks above)
• 100 ggranulated sugar
• a tiny pinchsalt

Instructions

1. 1

   Cream butter

   Cream the 100 g soft butter with the 90 g icing sugar until smooth, taking care not to whip in air.

2. 2

   Add the egg

   Beat in the large egg until combined.

3. 3

   Mix the dough

   Add the 220 g plain flour and 1/4 tsp salt, mixing only until the dough comes together. Shape it into a disc, wrap it and chill for at least 30 minutes.

4. 4

   Line the tin

   Roll the dough 3–4 mm thick and fit it into a 23–25 cm (9–10 inch) tart tin with a removable base. Trim the edges, prick the base with a fork and chill for 20–30 minutes.

5. 5

   Heat the oven

   Preheat the oven to 170°C (340°F).

6. 6

   Bake with weights

   Line the chilled pastry case with baking parchment and fill it with baking weights or dried beans. Bake for 20 minutes.

7. 7

   Finish the crust

   Remove the parchment and weights, then bake for another 15–20 minutes, until the crust is golden all over. Leave it to cool completely.

8. 8

   Whisk the yolks

   Whisk the 4 egg yolks by hand in a medium bowl and set aside. Keep two of the remaining egg whites in the fridge for the meringue.

9. 9

   Cook the filling

   In a medium saucepan over a medium heat, whisk together the 240 g water, 200 g granulated sugar, 120 g lemon juice, 30 g cornflour, 1/8 tsp salt and 1 tbsp lemon zest. Bring to the boil, whisking regularly, until thick and glossy.

10. 10

    Temper the yolks

    Take the pan off the heat. Gradually drizzle a little of the hot mixture into the yolks, whisking as you go. Once the yolks have warmed, return the mixture to the saucepan and put it back over a medium heat.

11. 11

    Thicken the filling

    Cook, whisking continuously, until the mixture thickens and comes back to the boil.

12. 12

    Stir in butter

    Remove the pan from the heat and stir in the 28 g butter until fully melted and smooth.

13. 13

    Fill the shell

    Pour the hot lemon filling into the cooled tart shell and smooth the surface with a spatula.

14. 14

    Cover the filling

    If desired, press cling film directly onto the surface of the filling to prevent a skin forming.

15. 15

    Chill until set

    Refrigerate for at least 3 hours, or until the filling is completely firm.

16. 16

    Combine meringue

    Put the 2 egg whites and 100 g granulated sugar in a heatproof metal bowl.

17. 17

    Warm over water

    Set the bowl over a saucepan of simmering water, making sure the bowl's base does not touch the water.

18. 18

    Dissolve the sugar

    Whisk constantly for about 3–5 minutes, until the sugar has dissolved and the mixture reaches 71°C (160°F) on a thermometer. Rub a little between your fingers to check that it feels smooth, with no sugar grit.

19. 19

    Set up mixer

    Move the bowl to a stand mixer fitted with the whisk attachment, or use a hand mixer.

20. 20

    Whip the meringue

    Whip on high speed until stiff, glossy peaks form and the bowl feels cool. Add the tiny pinch of salt during the final minute of whipping.

21. 21

    Top the tart

    Remove the cling film from the chilled tart. Spread or pipe the meringue over the lemon filling, forming peaks and swirls.

22. 22

    Toast the topping

    Use a kitchen blowtorch to toast the meringue until golden. Alternatively, place it under the grill for 1–2 minutes, watching closely so it does not burn.

23. 23

    Serve the tart

    Serve immediately or refrigerate until ready to serve.

What is lemon meringue tart?

Lemon meringue tart is an American-style dessert built in layers: pastry, a bright lemon filling and a sweet meringue topping. The combination contrasts a crisp shell and tangy centre with soft, toasted peaks.

This version uses pâte sucrée, a sweet pastry dough, and Swiss meringue warmed over simmering water before whipping. The result is a neat, sliceable tart with a glossy topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 253 calories, 3g protein, 42g carbs, 9g fat.

The pastry and sugars provide most of the carbohydrates, while butter supplies much of the fat; the egg yolks and whites contribute some protein. For a more balanced plate, serve a slice with fresh berries and plain yoghurt.

A sweet pastry shell

Butter and sugar: Cream them just until smooth rather than fluffy, which helps keep the pastry tender and less airy.

Chilling: Rest the dough both as a disc and after lining the tin. These pauses make it easier to handle and help the shell hold its shape as it bakes.

Getting a smooth lemon filling

Fresh citrus: Fresh lemon juice and zest provide both the tart flavour and fragrant citrus oils. Zest the lemon before juicing it.

Cornflour: Whisk it thoroughly into the cold liquid before heating, then keep whisking as the filling thickens to reduce the chance of lumps.

Temper the yolks carefully

Gradual warming: Add the hot mixture to the yolks a little at a time while whisking. This brings them up in temperature more gently before they go back into the pan.

Final boil: Once the yolk mixture is back in the saucepan, whisk continuously until it thickens and boils again, as directed. Stir in the butter off the heat for a smooth finish.

Set the tart before topping

Cooling the shell: Let the pastry cool completely before adding the hot filling, so the two layers can set as intended.

Chilling time: Give the filled tart at least 3 hours in the fridge. The filling should feel firm before you add the meringue, making the tart easier to portion.

Make Swiss meringue

Dissolved sugar: Warm the whites and sugar over simmering water, keeping the bowl clear of the water. Rub a little mixture between your fingers; it should feel smooth before whipping.

Whipped peaks: Beat until the meringue is glossy and holds stiff peaks, and the bowl has cooled. Add the salt in the last minute, then torch the topping or grill it briefly while watching closely.

Serve and slice

A sharp knife helps cut through the meringue and pastry cleanly; wipe it between slices if the filling clings. The tart is rich and sweet-tart, so small slices work well.

Serve it on its own or alongside fresh berries. If you grill the topping, keep the tart under close watch because the meringue can brown quickly.

Recipe notes & tips

• Measure the pastry thickness at 3–4 mm so it bakes evenly.
• Keep the dough cool while rolling and lining the tin.
• Make sure the shell is completely cool before pouring in the lemon filling.
• Whisk continuously as the filling returns to the boil to keep it smooth.
• Check the Swiss meringue for sugar grit before whipping.
• Watch the topping continuously if you use the grill instead of a blowtorch.

Variations

• Lime filling: Use lime juice and zest in place of the lemon for a different citrus flavour.
• Orange accent: Replace some of the lemon zest with orange zest for a softer citrus note.
• Individual tarts: Divide the pastry and filling among smaller tart tins, adjusting baking time to suit their size.
• Toasted coconut: Sprinkle toasted coconut over the meringue just before serving.
• Plain finish: Leave the meringue in soft swirls rather than torching it for a pale topping.

Common mistakes to avoid

• Overworking the dough: Mix only until it comes together, then chill it as directed.
• Skipping the second chill: Chill the pastry-lined tin for 20–30 minutes before baking so it is firm.
• Adding yolks too quickly: Drizzle in the hot filling gradually while whisking to warm them gently.
• Stopping before the filling boils again: Keep whisking over medium heat until it thickens and returns to the boil.
• Whipping gritty meringue: Check that the sugar has dissolved before transferring the bowl to the mixer.
• Walking away from the grill: Watch the tart closely and remove it as soon as the meringue is golden.

How to store

Keep the tart covered in the refrigerator and serve it within 2 days for the best texture. It is best served chilled; reheating is not recommended because it can soften the filling and meringue.

Frequently asked questions