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This lemon meringue tart starts with a luscious and flavorful lemon custard. The custard is then topped with an egg white meringue, and torched to perfection. |
This lemon meringue tart starts with a luscious and flavorful lemon custard. The custard is then topped with an egg white meringue, and torched to perfection. | This lemon meringue tart starts with a luscious and flavorful lemon custard. The custard is then topped with an egg white meringue, and torched to perfection. |
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Lemon Meringue Tart

  • Desserts
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5/5 - 4 Ratings
Prep Time 40 minutes
Cook Time
Serving Yield 10 servings

When life gives you lemons, make lemon curd. Then pour it into a tender shortcrust pastry shell, top it with meringue, and let the whole thing toast until your kitchen smells like marshmallows and citrus. Once you've gotten a good whiff, cut yourself a slice and enjoy all the classic flavors of this lemon meringue pie in tart form.



For the tart shell:

  • 1/2 cup (1 stick, 113g) butter, softened
  • 3/4 cup (84g) confectioners’ sugar
  • Pinch of salt
  • 1 3/4 cups (225g) all-purpose flour
  • 1 large (50g) Pete and Gerry’s Organic Egg

For the filling:

  • 1 1/2 cups (300g) granulated sugar
  • 1/4 cup (32g) cornstarch
  • 4 large (200g) Pete and Gerry’s Organic Eggs
  • 3/4 cup (170g) lemon juice (about 3-4 medium lemons)
  • Zest of 3 lemons

For the meringue:

  • 4 large Pete and Gerry’s Organic Eggs, whites only
  • Pinch of salt
  • Pinch of cream of tartar, optional
  • 1/2 cup (100g) sugar

Nutritional Information plus

Serv. Size: 1 slice, Servings: 10 slices

Amount Per Serving: Calories 410, Fat Cal. 110, Total Fat 12g (18% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 90mg (4% DV), Total Carb. 70g (23% DV), Fiber <1g (3% DV), Sugars 49g, Protein 7g, Vitamin A (8% DV), Vitamin C (10% DV), Calcium (2% DV), Iron (8% DV), Vitamin D (6% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.


To make the tart shells:


Blend together butter, confectioners’ sugar and salt until smooth. Stir in the eggs and flour, mixing just until a smooth and uniform dough forms.


Lightly flour a work surface, and roll dough into an 1/8”-thick circle. Line a 9” tart shell, being sure to press the dough into all the corners and fully against the sides. Chill crust for 30 minutes or more in the fridge.


Preheat oven to 350F when crust is almost ready. Use a fork to prick small holes throughout the bottom of the crust to allow air to escape in the oven. Par-bake crust for 20-25 minutes until edges have started to brown (check crust about half-way through the bake time and gently pop any bubbles with a toothpick).

To make the filling:


While crust is baking, prepare the filling. Sift cornstarch into a medium-sized bowl containing the sugar and mix well, being sure to fully distribute the cornstarch in the sugar and break up any clumps. Stir in the eggs, lemon juice, and lemon zest until the mixture is smooth and uniform.


Pour filling into hot, par-baked crust, and gently transfer it to the oven without splashing any filling over the crust’s edge (it may help to place the tart pan on a baking sheet for easier transfers as it is fine to bake the tart on a sheet pan).


Bake at 350F for 22-24 minutes, until filling is set and there is no sloshing in the center when you gently shake the pan (a faint wobble is okay, and please note overbaking will cause the filling to crack once cooled). Allow to cool 1 hour at room temperature, and then chill at least 2 hours in the fridge before preparing the topping for service.

To make the meringue:


For best results, make and toast meringue within a few hours of service. Preheat broiler (high setting if available) and place a rack in the top third of the oven, about 6-8” from the heating elements (alternatively, you can use a crème brûlée or blow torch to toast meringue by hand as well).


Place egg whites, salt, and cream of tartar into the bowl of a stand mixer fitted with a whisk attachment. Begin beating on medium speed until eggs are foamy, then add a quarter of the granulated sugar. Over 5-10 minutes, gradually increase the speed while adding remaining granulated sugar in three additional batches, beating for at least a minute between additions. Once all the granulated sugar is added, turn mixer to high and continue beating until the meringue is light, glossy, and forms stiff peaks.


Spread or pipe meringue over the top surface of the chilled tart and style as desired. Place tart under broiler, and allow to bake until desired level of toasting is reached, about 30 seconds to 2 minutes (if using a blow torch, simply torch the surface of the meringue to your desired level of color and skip the oven altogether). The toasting happens very quickly, so we recommend watching the tart for the full time in the oven.


Remove the tart from the oven once desired color has been reached and cool on a rack for 10 minutes. Unmold tart, serve immediately to enjoy with warm meringue, or chill for 30 minutes in the fridge before serving for chilled meringue.

Farm Team Tips:

In a hurry? You can skip the meringue, and just use some sweetened whipped cream to balance out the zesty lemon filling in this tart.

Because the meringue does not keep well for more than a few hours (it tends to "weep" liquid when stored for extended periods of time in the fridge), we recommend removing the meringue from any leftovers, and either re-meringueing for the next round of service, or just enjoying with some whipped cream or even ice cream for round two.

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April 30, 2020

From Stacey - I'll buy the tart shell baking pan if you and Tine will make this!

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