Servings
Font
Back
Lemon Meringue Tart
4.6 from 97 votes

Lemon Meringue Tart

The Lemon Meringue Tart features a crisp Sable Breton crust filled with a thick, tart lemon curd that is richly balanced by a smooth, stabilized Italian meringue topping. This preparation delivers both a tender, buttery base and a creamy, tangy filling complemented by the light sweetness and texture of the meringue without weeping or deflating. It’s a carefully layered dessert that holds its shape and flavor well.

Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
Servings: 8 servings
Calories: 543 kcal
Course: Dessert
Cuisine: French

Ingredients

Sable Breton
  • 8 tbsp butter room temperature, unsalted
  • 1/3 cup granulated sugar
  • 1 cup all-purpose flour 2 Tbsp
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt
Lemon Curd Filling
  • 1 1/2 cups granulated sugar
  • 1/2 cup cornstarch
  • 3 egg room temperature, yolk
  • 2 egg whole
  • 1 cup lemon juice
  • lemon finely grated, zest of 2 lemons
  • 1/2 tsp kosher salt
  • 1 tsp vanilla extract
  • 12 tbsp unsalted butter 1.5 sticks, cubed and ice cold
Italian Meringue
  • 4 egg room temperature, white
  • 1 cup granulated sugar
  • 1/2 cup water
  • 2 tsp vanilla extract
  • 1/2 tsp cream of tartar

Instructions

    Cup of Yum
  1. Sable Breton
  2. Preheat the oven to 350 degrees F (177 degrees C). Prepare your tart pan by lightly greasing it or lining with parchment paper.
  3. In the bowl or a stand mixer with a paddle attachment, mix together the butter, granulated sugar, flour, kosher salt, and vanilla extract until it creates a homogenous, yet very crumbly dough.
  4. Using slightly dampened hands, press the dough crumbs into the prepared dish in an even layer. Use a fork to dock the dough all over so it doesn't puff up while baking.
  5. Bake the tart crust for 30-33 minutes until the crust is completely cooked through. Let cool completely before filling with lemon curd.
  6. Lemon Curd Filling
  7. In a medium saucepan over medium-low heat, whisk together the cornstarch and sugar. Then whisk in everything except the vanilla and butter and whisk constantly until thickened, for 7-10 mins. Keep whisking until the warm lemon curd is nappé, or coats the back of a spoon, you can run a finger down it and it stays separated.
  8. Add the vanilla then the cold butter, one piece at a time, and whisk until incorporated before adding the next cube of butter.
  9. Remove from heat and pass the lemon curd through a fine mesh sieve, if desired.
  10. Pour the warm lemon curd into the cooled, baked tart shell and smooth the top of the curd with the back of a spoon.
  11. Cover the tart with a sheet of plastic wrap and let cool in the fridge for at least 4 hours.
  12. Make the Meringue
  13. In a small saucepan over high heat with a candy thermometer attached, combine the granulated sugar and water, stirring only until it comes to a boil.
  14. Once it reaches a boil, stop stirring. Cook until sugar syrup registers 240 degrees F (115 degrees C) on the thermometer.
  15. While the syrup rises to temperature, combine the room-temperature egg whites, vanilla extract, and cream of tartar in the very clean bowl of a stand mixer fitted with the whisk attachment. Set mixer to medium-high speed and whisk until soft peaks form (the lifted whisk should form gentle peaks in the egg whites that very slowly collapse back into themselves) about 2-3 minutes.
  16. When the sugar syrup comes to temperature, carefully and slowly drizzle in hot sugar syrup while the mixer is whisking at medium speed, avoiding the whisk in the bowl. Be careful. This hot syrup can burn you if you get it on you. Aim for a spot between the whisk and the side of the bowl.
  17. Once all the syrup is added, increase the mixer's speed to high and whisk on high speed until the bottom of the mixer bowl is cool to the touch, 10 minutes.
  18. Serving
  19. Remove the plastic wrap from the cooled lemon tart.
  20. Pipe or dollop the meringue onto the top of the lemon curd. If dolloping, use a spoon to make swoops and swirls for a more beautiful finish.
  21. Use a culinary torch to gently scorch and brown the meringue.
  22. Serve. The meringue is stable, it won't weep or deflate so you can decorate ahead of time.

Notes

  • Prepare the tart and lemon curd in advance, refrigerate, and add the meringue just before serving to keep it stable.
  • Allow the tart to come to room temperature before serving to soften the crust and enhance flavor.
  • Freeze the unfilled tart wrapped tightly for up to one month; thaw overnight in the fridge before adding the meringue.
  • Do not freeze the tart once topped with meringue, as this will affect the meringue texture adversely.
  • Use a stabilized Italian meringue without baking it to avoid weeping and deflation issues common in lemon meringue recipes.

Nutrition Information

Serving 1g Calories 543kcal (27%) Carbohydrates 84g (28%) Protein 4g (8%) Fat 23g (35%) Saturated Fat 13g (65%) Polyunsaturated Fat 8g (47%) Cholesterol 146mg (49%) Sodium 162mg (7%) Fiber 1g (4%) Sugar 72g (144%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 543

% Daily Value*

Serving 1g
Calories 543kcal 27%
Carbohydrates 84g 28%
Protein 4g 8%
Fat 23g 35%
Saturated Fat 13g 65%
Polyunsaturated Fat 8g 47%
Cholesterol 146mg 49%
Sodium 162mg 7%
Fiber 1g 4%
Sugar 72g 144%

* Percent Daily Values are based on a 2,000 calorie diet.