🍋🥧 Classic Lemon Meringue Tart

A beautiful dessert with a buttery crisp pastry crust, silky lemon curd filling, and a fluffy toasted meringue topping. This elegant Lemon Meringue Tart balances sweet and tangy flavors and is perfect for spring gatherings, afternoon tea, holidays, or a special dinner dessert.

⏱️ Time

• Prep Time: 35 minutes
• Chill Time: 1 hour
• Bake Time: 35–40 minutes
• Total Time: About 2 hours
• Servings: 8–10 slices

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🛒 Ingredients

🥧 Tart Crust

• 1½ cups all-purpose flour
• ¼ cup powdered sugar
• ½ teaspoon salt
• ½ cup cold unsalted butter, cubed
• 1 large egg yolk
• 2–3 tablespoons ice water

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🍋 Lemon Filling

• 1 cup granulated sugar
• ⅓ cup cornstarch
• 1 cup water
• 5 large egg yolks
• ½ cup fresh lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons butter
• 1 teaspoon vanilla extract

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☁️ Meringue Topping

• 5 large egg whites, room temperature
• ½ teaspoon cream of tartar
• ½ cup granulated sugar
• 1 teaspoon vanilla extract

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👩‍🍳 Instructions

1. Make the Tart Crust

1. Mix flour, powdered sugar, and salt.
2. Cut in cold butter until the mixture resembles coarse crumbs.
3. Add egg yolk and enough ice water to form a dough.
4. Wrap and chill for 30 minutes.
5. Roll dough and press into a 9-inch tart pan.
6. Prick the bottom with a fork.
7. Blind bake at 375°F (190°C) for 15–20 minutes until lightly golden.

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2. Prepare the Lemon Filling

1. In a saucepan, whisk together:
   • Sugar
   • Cornstarch
   • Water
2. Cook over medium heat, stirring constantly, until thickened.
3. Slowly whisk some hot mixture into egg yolks to temper them.
4. Return to the saucepan and cook for 2–3 minutes.
5. Remove from heat and stir in:
   • Lemon juice
   • Lemon zest
   • Butter
   • Vanilla
6. Pour into baked tart crust.

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3. Make the Meringue

1. Beat egg whites and cream of tartar until foamy.
2. Gradually add sugar while beating.
3. Continue until stiff, glossy peaks form.
4. Mix in vanilla.

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4. Assemble & Bake

1. Spread meringue over warm lemon filling.
2. Seal meringue all the way to the crust edges.
3. Create decorative peaks with a spoon.
4. Bake at 350°F (175°C) for 10–15 minutes until golden.

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5. Cool & Serve

• Cool completely before slicing.
• For the cleanest slices, chill for 1–2 hours before serving.
• Garnish with lemon zest or thin lemon slices.

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🍽️ Serving Suggestions

Perfect with:

• ☕ Coffee or tea
• 🍓 Fresh berries
• 🍦 Vanilla ice cream
• 🍸 Dessert wine
• Fresh mint leaves

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💡 Tips for the Perfect Lemon Meringue Tart

• Use fresh lemon juice for the brightest flavor.
• Spread meringue onto warm filling to help prevent separation.
• Make sure no egg yolk gets into the whites—fat prevents proper whipping.
• Toast meringue with a kitchen torch for a beautiful finish.
• Chill before slicing for a firm, creamy filling.

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🧊 Storage

• Refrigerator: Store covered for up to 3 days.
• Freezing: Not recommended after adding meringue, as texture can change.
• Keep chilled until serving.

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🍴 Approximate Nutrition (Per Slice)

• Calories: 360
• Protein: 6 g
• Carbohydrates: 50 g
• Fat: 15 g
• Fiber: 1 g
• Sugar: 35 g
• Sodium: 180 mg

Lemon Meringue Tart is a timeless dessert masterpiece—crisp pastry, luscious lemon filling, and a cloud-like toasted meringue topping in every elegant slice. 🍋✨