Lemon Meringue Tart

READY IN: 1hr 5mins
Recipe by evelynathens

From Johanne Killeen, Al Forno.

Top Review by JeanineD 2

This is excellent, I used a biscuit base that I always use, less work and this recipe came out beautifull. Evelyn have you made a Lemon Meringue tart with condense milk? I normally use the one I have using condense milk and a biscuit crust, quick and easy. Your recipe I find is great, my guests enjoyed it Thank you

Ingredients Nutrition

  • Lemon Curd

  • 6 tablespoons fresh lemon juice
  • 4 12 tablespoons sugar
  • 3 tablespoons whipping cream
  • 3 large egg yolks
  • Crust

  • 1 cup flour
  • 6 tablespoons sugar
  • 14 teaspoon salt
  • 12 cup chilled butter, cut into ½ inch cubes
  • 3 tablespoons ice water (or more)
  • 1 large lemon, cut into 1/16 inch thick slices,each slice quartered,seeds removed
  • Meringue

  • 3 large egg whites
  • 6 tablespoons sugar


  1. For curd: Combine lemon juice, sugar, cream and yolks in small saucepan and whisk to combine; cook over medium-low heat until mixture thickens, stirring constantly, about 7 minutes; immediately transfer to bowl; press plastic wrap onto surface to prevent skin from forming; chill until cold, at least 2 hours.
  2. For crust: Combine flour, 2 tblsps sugar and salt in processor; add chilled butter and process using on/off turns until mixture resembles coarse meal; gradually add 3 tblsps ice water and blend using on/off turns until mixture forms moist clumps; if dough is too dry, add more water by teaspoonfuls; gather dough into ball; flatten into 8-inch disk; wrap in plastic; chill 1 hour.
  3. Preheat oven to 450F; roll out dough on lightly-floured surface to 12-inch round; Transfer to large baking sheet; sprinkle dough with 2 tblsps sugar; place lemon pieces on dough, leaving 1 ½ inch border; sprinkle 2 tblsps sugar over lemon pieces; fold dough border in over lemon pieces; press edges lightly to seal; bake until crust is golden, piercing through lemon pieces with toothpick if crust bubbles, about 25 minutes; cool tart completely; (Can be made 4 hours ahead).
  4. For meringue: Preheat oven to 450F; beat egg whites in medium bowl until soft peaks form; add sugar and beat until mixture is stiff but not dry.
  5. Spread lemon curd over lemon pieces, covering completely; spread meringue over, covering curd completely and sealing to crust edges; bake until meringue is golden, about 5 minutes; transfer tart to platter.

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