Meyer Lemon Meringue Tart Recipe

March 9, 2021

Meyer Lemon Meringue Tart

Serves 8


For the pastry crust

1 1/4 cup all-purpose flour

10 tablespoons cold, unsalted butter, cut into pieces

1/3 cup sugar

Pinch of salt


Preheat the oven to 350° degrees. Mix all ingredients together in a food processor until small crumbles form. Press into a 9” tart shell. Place the tart into the freezer for 15 minutes. Bake for about 25 minutes, until the tart is light golden brown. Let cool.


For the lemon curd

10 tablespoons butter

1 cup lemon juice

Zest of 2 lemons

1/2 heaping cup of sugar

Pinch of salt

4 whole eggs and 6 yolks (save 4 whites for the meringue), whisked


To make the curd, melt the butter over very low heat in a medium saucepan. Add the lemon juice and zest, sugar, salt and the eggs and stir gently with a wooden spatula until the mixture coats the back of it. Keep the mixture constantly moving so it evenly and slowly cooks. Remove the curd from the heat and pour it into a bowl or jar to cool, it will thicken further as it cools. Lemon curd will keep covered in the refrigerator for up to two weeks. 


For the meringue

4 large egg whites, at room temperature

1 cup sugar

1/8 teaspoon cream of tartar

1/2 teaspoon vanilla extract


To make the meringue, put about 2 inches of water in a medium saucepan and bring to a simmer. In a heatproof bowl of a stand mixer, combine the egg whites, sugar and cream of tartar, and place on top of the saucepan. Whisk constantly, until the sugar is dissolved and the egg whites are warm to the touch, about 3 minutes. Transfer bowl to the mixer, fitted with the whisk attachment and whisk starting low, working up to high speed, until smooth ribbons form, and then ultimately stiff, glossy peaks, about 10 minutes. Add vanilla and whisk to combine. 


Build the tart

Preheat oven to 375°degrees. Pour the cooled lemon curd into the tart shell. Bake for 20 minutes, until the curd is mostly set. Remove the tart from the oven and allow it to cool for about 2 hours. Top the cooled tart with the meringue and use a kitchen torch to toast the top until it’s a lovely golden brown. Alternatively, place the tart under a broiler for a few minutes until the sugar caramelizes to your liking.