This lemon meringue tart is made with a buttery pastry crust, topped with lemon curd filling, and topped with toasted Swiss meringue.
Lemon meringue tart has three main parts: a crispy crust, a tangy lemon filling, and a fluffy meringue topping.
The crust is made from pastry dough and baked until lightly golden. The lemon curd filling is made with fresh lemon juice, sugar, and eggs, giving it a bright, zesty flavor.
On top, there's a layer of soft, sweet Swiss meringue made from whipped egg whites and sugar. This meringue is lightly browned with a torch to give it a pretty look and extra flavor.
When you take a bite, you get a mix of textures and tastes – crunchy, creamy, and airy all at once. This tart is perfect for those who like a balance of sweet and sour in their desserts.
For more lemon desserts, check out my lemon tart, lemon curd cookies, lemon poppy seed muffins, lemonade bundt cake, and lemon cooler cookies.
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Why this recipe works
- Texture- this tart has three main textures that create the perfect bite: buttery tart crust that melts in your mouth with the creamy lemon curd filling and light and airy meringue topping.
- Flavor- if you are a lemon lover, this recipe is for you! It is filled with a lemon curd that is zesty, zingy, and sweet, and topped with a sweet but not overpowering meringue that balances out the tartness of the filling.
- Tart crust- this tart is made with a buttery sweet shortcrust pastry which is also known as pâte sucrée in French and is made with simple ingredients and tastes incredible.
- Lemon curd filling- the filling for this tart is made with a few simple ingredients, and with fresh lemon zest and lemon juice for a strong and fresh lemon flavor.
- Meringue topping- the meringue topping is made with two ingredients, and adds a layer of light and airy texture that balances out the tart lemon flavor and creates an amazing bite and balance of flavors.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
For the crust
Flour– I used all-purpose flour for this recipe. Cake flour will work great as well.
Almond flour- I used almond flour in this recipe. I used store-bought almond flour. The package should say “almond flour” or “fine almond meal”.
Eggs- you will need large 1 egg for the crust. Whisk the egg with a fork before adding it to the dough.
Kosher salt- you will need about ¼ teaspoon of kosher salt for this recipe.
Butter- use unsalted butter for this recipe. Only butter will work. No margarine or coconut oil. Margarine has an odd taste and can ruin the flavor of this delicious crust. Ensure your butter is cold.
Powder sugar- you will need powder sugar for this recipe. you don’t have to buy powder sugar, you can simply make it at home by blending granulated sugar in a blender or food processor.
For the lemon curd filling
Lemon juice- use fresh lemon juice for this recipe. Fresh lemon will give you the best result. I don't recommend using store-bought lemon juice. This will make the flavor pop!
Lemon zest- I recommend zesting the lemon first and then juicing it.
Granulated sugar– I like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Butter- make sure that your butter is unsalted.
Eggs and egg yolks- you will need eggs and egg yolks for this recipe. Make sure that your eggs are at room temperature.
For the Swiss meringue
Egg whites and sugar- ensure your hands are thoroughly clean before separating the eggs. Any oil on your hands can contaminate the meringue, preventing it from whipping to stiff peaks.
Instructions
Make the sweet pastry dough
In a food processor, add the flour, powder sugar, and salt, and mix until combined.
Add the cold cubed butter, and blend until there are mini pea-sized pieces of butter.
If you don't have a food processor, you can do it by hand, mixing the cold butter into the flour mixture. Make sure that your hands are cold.
Then, whisk the egg in a small bowl, add the egg gradually while the food processor is on low speed, and mix until a dough forms. Try not to overmix the dough.
Cover the dough with plastic wrap and let it chill in the fridge for at least an hour.
Into a saucepan over medium low heat, add the lemon juice, sugar, eggs, egg yolks, and lemon zest, and mix with a whisk constantly.
Keep whisking until the mixture thickens for about 5-8 minutes. When the mixture thickens, add the butter and mix with a whisk until the butter is melted.
Transfer the mixture to a fine-mesh strainer set over and bowl and strain the mixture from any unnecessary lumps. This will give you a perfect and smooth filling.
Cover the bowl tightly with plastic wrap and let the mixture cool for about 20-30 minutes at room temperature and then in the fridge while you bake the crust.
Transfer the dough onto a clean floured surface roll it with a rolling pin into a circle moving the dough constantly to ensure it doesn’t stick to the surface and transfer it into a 9-inch tart pan.
Cut off the extra edges. Make little holes with a fork and freeze for 20 minutes.
Bake in a 180c (350f) preheated oven for about 15-20 minutes or until the crust is a light golden brown color. Remove from the oven and allow it to cool for about 10 minutes.
Pour the curd into the tart crust and smooth it out with an offset spatula. Bake the tart in a 180c (350f) preheated oven for about 10-12 minutes or until the edges are set and the middle is still juggly.
Remove the tart from the oven and allow it to cool at room temperature for 15 minutes, then transfer it to the fridge to set for at least 4 hours. Chilling it overnight is optimal.
Make the Swiss meringue
Start by combining egg whites and sugar in a heatproof bowl. Place the bowl over a pot of simmering water, creating a double boiler.
Whisk the mixture constantly while heating until it reaches 160°F (71°C) or feels smooth and not grainy when rubbed between your fingers.
Once the desired temperature is reached, remove the bowl from heat and transfer the mixture to a stand mixer fitted with a whisk attachment.
Beat on high speed for about 5-7 minutes, or until stiff, glossy peaks form and the meringue has cooled to room temperature.
Top the tart with the meringue, spread it with an offset spatula, and make a wave pattern. Don't overdo it so you don’t deflate the meringue.
Tip: you can also transfer the meringue into a piping bag with your favorite tip and make beautiful designs with it.
Blowtorch the meringue to finish it off. Serve immediately or store in the fridge for up to 4 days.
Expert Tips
- Don't let the lemon curd come to a boil! This will cook the eggs and leave you with scrambled eggs. Make sure that the lemon curd mixture cooks over medium-low heat.
- Use COLD butter for the crust, I suggest cutting the butter into cubes and then placing it in the fridge, so when you are ready to use it, it will be very cold.
- The star of your tart is the lemon, so select fresh, juicy lemons with bright yellow skin. Organic lemons are ideal, as you'll be using both the juice and zest for maximum flavor.
- Freeze the crust for at least 20 minutes before baking it. This will keep your crust from collapsing while baking.
- Zest before juicing. Always zest your lemons before juicing them. This makes the process much easier and ensures you get the most out of each lemon.
- Strain your lemon juice. After juicing your lemons, strain the juice to remove any pulp or seeds. This will result in a smoother, more refined lemon curd filling.
- Let the pastry dough rest in the fridge for at least 1 hour before handling it. This will make it easier to roll out the crust and handle it.
- If the crust puffs a bit while baking, press it down using a cup.
- Constantly whisk while making the curd! It is really important if you want to get a smooth and silky curd.
- Use an easy-release tart pan. I use an easy-release tart pan for all of our tart recipes. This makes sure that your tart will be easy to release from the pan.
- Chill thoroughly before serving. Allow your tart to cool completely at room temperature, then refrigerate for at least 5 hours. This helps the filling set properly and enhances the flavors.
Faq's
Swiss meringue is usually the topping of lemon meringue tart, and it's made by gently heating the egg whites and sugar together before whipping.
This process creates a stable, glossy meringue that's perfect for piping or spreading. The result is a smooth, creamy topping that adds a delish contrast to tangy lemon desserts.
A French lemon tart, also known as tarte au citron, is a classic dessert consisting of a buttery pastry crust filled with a tangy lemon custard.
To check if a lemon tart is set, gently shake the pan. The center should jiggle slightly, like gelatin, but not be liquid.
You can also lightly touch the surface – it should feel set but still soft. If it's too jiggly or wet, bake it a bit longer. Remember, the tart will continue to set as it cools.
Yes. You can make these with store-bought pastry shell. Simply skip the process of making the crust.
Your tart may be runny due to underbaking or insufficient cooling. Bake it longer to set the filling properly, and ensure it's fully chilled before serving.
These steps should help prevent a runny consistency in future attempts.
Storing
Store this tart in the fridge in an airtight container to prevent it from soaking the aromas of the fridge. This tart will last fresh for up to 4 days.
Freezing
To freeze this tart, first let it cool completely. Then, wrap it tightly in plastic wrap, making sure no air can get in.
Next, cover it with a layer of aluminum foil for extra protection. Place the wrapped tart in the freezer on a flat surface.
It can stay frozen for up to two months. When you're ready to eat it, thaw the tart in the refrigerator overnight.
Take into consideration that the meringue might lose some of its texture after freezing, but it will still taste good.
For the best result, freeze the tart without the meringue topping and after you thaw the tart, make a quick Swiss meringue and top the tart with it before serving.
Substitutions
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour or make your favorite gluten-free crust.
Dairy-free- you can make this dairy-free by replacing the butter with vegan butter. Both for the tart crust and for the lemon curd.
Variations
Tartlets- make these into mini lemon tartlets! You can use this exact recipe to create adorable lemon tartlets.
Crust- if you don’t want to make a crust from scratch, you can make a graham cracker crust. Mix 1 ½ cup of graham cracker crumbs with 1 teaspoon of sugar, and ⅓ cup of melted unsalted butter.
Bake it for 8 minutes in a 180c (350f) preheated oven.
Equipment
- 9 inch tart pan. 10 inch will work great too for this recipe.
- Mixing bowl (set of 3).
- You will also need a food processor to make the crust (if you are not using a store-bought crust).
- Saucepan to cook the lemon curd.
- Whisk set.
- Measuring cup set.
- Kitchen torch
- Offset spatula to smooth out the lemon curd on the crust.
- Rubber spatula.
More tart recipes
Mini Fruit Tarts- These mini fruit tarts are made with easy and buttery tart shells, filled with homemade pastry cream, and topped with fresh fruit.
Mini Chocolate Tarts- These mini chocolate tarts are made with a buttery shortcrust pastry and filled with a silky smooth and rich chocolate ganache.
Nutella Tart- This Nutella tart is made with an easy hazelnut tart crust, filled with a decadent and creamy Nutella filling, and topped with chopped toasted hazelnuts.
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If you liked this recipe
📖 Recipe
Classic Lemon Meringue Tart
Ingredients
Crust
- ¼ teaspoon Kosher salt
- ⅔ cup Powdered sugar
- ¼ cup Almond flour
- 1 ½ cup Flour AP, or cake flour
- ½ cup Butter cold, cut in cubes
- 1 Egg
Lemon curd filling
- 2 Eggs
- 3 Egg yolks
- 1 cup Granulated sugar
- 2 tablespoon Lemon zest
- ½ cup Lemon juice
- ½ cup Butter unsalted, cubed
For the Swiss meringue
- 3 Egg whites
- ½ cup Granulated sugar
Instructions
Make the sweet pastry dough
- In a food processor, add the flour, powder sugar, and salt, and mix until combined.
- Add the cold cubed butter, and blend until there are mini pea-sized pieces of butter.
- If you don't have a food processor, you can do it by hand, mixing the cold butter into the flour mixture. Make sure that your hands are cold.
- Then, whisk the egg in a small bowl, add the egg gradually while the food processor is on low speed, and mix until a dough forms. Try not to overmix the dough.
- Cover the dough with plastic wrap and let it chill in the fridge for at least an hour.
Make the lemon curd filling
- Keep whisking until the mixture thickens for about 5-8 minutes. When the mixture thickens, add the butter and mix with a whisk until the butter is melted.
- Transfer the mixture to a fine-mesh strainer set over and bowl and strain the mixture from any unnecessary lumps. This will give you a perfect and smooth filling.
- Cover the bowl tightly with plastic wrap and let the mixture cool for about 20-30 minutes at room temperature and then in the fridge while you bake the crust.
- Transfer the dough onto a clean floured surface roll it with a rolling pin into a circle moving the dough constantly to ensure it doesn’t stick to the surface and transfer it into a 9-inch tart pan.
- Cut off the extra edges. Make little holes with a fork and freeze for 20 minutes.
- Bake in a 180c (350f) preheated oven for about 15-20 minutes or until the crust is a light golden brown color. Remove from the oven and allow it to cool for about 10 minutes.
- Pour the curd into the tart crust and smooth it out with an offset spatula. Bake the tart in a 180c (350f) preheated oven for about 10-12 minutes or until the edges are set and the middle is still juggly.
- Remove the tart from the oven and allow it to cool at room temperature for 15 minutes, then transfer it to the fridge to set for at least 4 hours. Chilling it overnight is optimal.
Make the Swiss meringue
- Start by combining egg whites and sugar in a heatproof bowl. Place the bowl over a pot of simmering water, creating a double boiler.
- Whisk the mixture constantly while heating until it reaches 160°F (71°C) or feels smooth and not grainy when rubbed between your fingers.
- Once the desired temperature is reached, remove the bowl from heat and transfer the mixture to a stand mixer fitted with a whisk attachment.
- Beat on high speed for about 5-7 minutes, or until stiff, glossy peaks form and the meringue has cooled to room temperature.
- Top the tart with the meringue, spread it with an offset spatula, and make a wave pattern. Don't overdo it so you don’t deflate the meringue.
- Blowtorch the meringue to finish it off. Serve immediately or store in the fridge for up to 4 days.
Notes
- Don't let the lemon curd come to a boil! This will cook the eggs and leave you with scrambled eggs. Make sure that the lemon curd mixture cooks over medium-low heat.
- Use COLD butter for the crust, I suggest cutting the butter into cubes and then placing it in the fridge, so when you are ready to use it, it will be very cold.
- The star of your tart is the lemon, so select fresh, juicy lemons with bright yellow skin. Organic lemons are ideal, as you'll be using both the juice and zest for maximum flavor.
- Freeze the crust for at least 20 minutes before baking it. This will keep your crust from collapsing while baking.
- Zest before juicing. Always zest your lemons before juicing them. This makes the process much easier and ensures you get the most out of each lemon.
- Strain your lemon juice. After juicing your lemons, strain the juice to remove any pulp or seeds. This will result in a smoother, more refined lemon curd filling.
- Let the pastry dough rest in the fridge for at least 1 hour before handling it. This will make it easier to roll out the crust and handle it.
- If the crust puffs a bit while baking, press it down using a cup.
- Constantly whisk while making the curd! It is really important if you want to get a smooth and silky curd.
- Use an easy-release tart pan. I use an easy-release tart pan for all of our tart recipes. This makes sure that your tart will be easy to release from the pan.
- Chill thoroughly before serving. Allow your tart to cool completely at room temperature, then refrigerate for at least 5 hours. This helps the filling set properly and enhances the flavors.
Liri says
A really good recipe! My family ate it in one day, will make again for sure
Kay says
Quick question?? If you want to cut the sugar down, can you omit the powdered sugar in the crust? Thank you!!! 😊
RichandDelish says
Hi, I never tried to cut the sugar down in this dough recipe, I'm not exactly sure if it will work, but if you try it, I recommend adding 1/2 of the sugar amount and not omitting it completely. Let me know how it turns out. 🙂
Mia says
Loved this one.