I adore bright, citrus desserts and this Lemon Meringue Tart delivers. Picture a silky, zesty lemon curd nestled in a crisp, sweet tart shell, finished with a cloud-like Italian meringue caramelised to perfection. It looks impressive but becomes manageable when you tackle it in stages: pastry, curd, then meringue.
This tart has real “wow” factor, so I often serve it for dinner parties. The recipe is flexible — you can prepare parts ahead (the pastry can be made the night before), which avoids last-minute stress. Lemon desserts feel light after a big meal, especially in warm weather.
Table of Contents
- Why you will love this recipe:
- Ingredients
- Substitutions and variations
- How to make Lemon Meringue Tart
- Cooking tips for lemon curd
- Cooking tips for meringue
- Cooking tips for pastry
- About meringue
- Frequently asked questions
- Recipe card
Why you will love this recipe:
- It makes a beautiful, memorable dessert for a special occasion or dinner party.
- Work can be split into stages so the pastry and curd can be prepared ahead.
- The balance of sweet meringue and tangy lemon is full of flavour.
Ingredients:
Full measurements and the printable recipe card are in the recipe block below.
Icing sugar (powdered sugar) — for the pastry.
Plain flour (all-purpose) — for structure.
Ground almonds (almond meal) — adds a nutty note to the pastry.
Caster sugar (superfine) — used in the curd and meringue; can substitute with granulated if needed.
Gelatine — helps the curd set cleanly; sheets are used here for a reliable set.
Substitutions and variations:
No meringue: Serve the tart without meringue — the lemon curd in a crisp tart shell is delicious on its own.
Blood orange curd: In season, swap lemon for blood orange juice for a beautiful colour and flavour twist.
Store-bought pastry: Use a ready-made tart shell or pre-rolled shortcrust to save time.
How to make Lemon Meringue Tart:
Below is a step-by-step overview. Refer to the recipe card for exact quantities and full instructions.
Start with the pastry since it requires chilling and baking. While the shell bakes, prepare the lemon curd so the layers can be assembled once cooled and set.
Step 1: Make the pastry
- Cream butter and icing sugar in a mixer until smooth with the paddle attachment.
- Gradually add the egg and beat until light but not overly fluffy.
- Sift in flour, ground almonds and salt. Bring together, shape into a disc, wrap and chill for 30 minutes.
Step 2: Roll and line the tart tin
ONE: Lightly flour the surface and rolling pin. Roll the pastry to about ½ cm thick and large enough to line a 25 cm (10-inch) loose-based tart tin.
TWO: Line the tin with pastry and prick the base with a fork. Bake until golden and slightly sandy to the touch, then cool completely.
THREE: Bake the shell for 10–15 minutes until golden, then cool.
FOUR: Pour the finished lemon curd into the cooled shell, smooth the surface and chill until set.
Step 3: Make the lemon curd
For more detail on curd techniques, check the lemon curd guide in the recipe notes below.
FIVE: Combine lemon juice and zest with eggs and sugar in a heatproof bowl.
SIX: Set the bowl over gently simmering water, add butter and stir until the mixture thickens and coats the back of a spoon.
SEVEN: Remove from heat and strain through a fine sieve to ensure smoothness.
EIGHT: Soften gelatine in cold water, squeeze out excess, then dissolve into the warm curd. Cool for about 10 minutes before filling the tart shell.
Step 4: Make the meringue topping
NINE: Combine sugar and water in a saucepan and heat until the syrup reaches 118°C (use a sugar thermometer).
TEN: Whisk egg whites in a clean, dry bowl to soft peaks. Slowly pour hot sugar syrup down the side of the bowl into the whites while whisking to form a glossy Italian meringue.
ELEVEN: Whisk until the meringue is glossy, forms stiff peaks and the bowl has cooled to room temperature.
TWELVE: Remove the tart from the tin, spread or pipe the meringue over the chilled curd, then caramelise the surface with a blowtorch or briefly under a very hot grill — watch closely to avoid burning.
Cooking tips for lemon curd:
Gentle heating: Keep the water beneath the bowl at a gentle simmer and stir continuously. Overheating can scramble the eggs. If you see curd beginning to scramble, remove from the heat and pass through a sieve to smooth it.
Gelatine: Gelatine sheets are easy to use: soak until soft, squeeze out excess water and melt into a little warm liquid before adding to the curd. If you use powdered gelatine, substitute the equivalent amount.
Cooking tips for meringue:
Room temperature egg whites: These whip to better volume and incorporate the sugar more easily.
Clean, dry bowl: Any grease or moisture will prevent the whites from whipping properly.
Pouring hot syrup: Pour the syrup slowly down the side of the bowl, avoiding the beaters to prevent splatters and ensure even cooking of the meringue.
Cooking tips for pastry
Fixing cracked pastry: If your baked shell cracks, brush with a whisked egg and return briefly to the oven — this seals the pastry. Pricking the base well with a fork helps avoid bubbles.
Avoiding a soggy bottom: Bake the base until golden and slightly sandy to the touch; undercooked pastry leads to a soggy base.
About Meringue
How is Italian meringue different?
There are three common meringue types:
- French meringue: sugar is folded into whisked whites — simple but less stable.
- Italian meringue: hot sugar syrup is poured into whisked whites to create a glossy, stable meringue — ideal for this tart.
- Swiss meringue: egg whites and sugar are warmed over simmering water then whisked to a silky, stable meringue often used in buttercreams.
Frequently Asked Questions
Mix yolks with a small pinch of sugar and freeze; this helps retain texture when thawed. Use later for baking or custards.
No. You can serve the untorched meringue as-is. To brown, briefly place under a very hot grill while watching closely.
Yes. The curd keeps in an airtight container for up to a week. The baked pastry keeps wrapped for several days or can be frozen. Make the meringue on the day of serving and assemble then for best texture.
Store covered in the fridge for up to 2 days.
Freeze the tart without meringue for up to 3 months, wrapped tightly. Defrost overnight in the fridge, then add fresh meringue before serving.
Other recipes you might enjoy:
Try variations like lemon posset, lemon meringues, jam tartlets, or a lemon-ricotta pancake for more citrus ideas. If you like meringue toppings, toasted meringue chocolate tarts are another treat.
Pancake Recipes
Lemon Ricotta Blueberry Pancakes with Whipped Honey Butter
Easy Dessert Recipes
Lemon Meringues
Puddings
Lemon Meringue Cheesecake
Recipes
Lemon Posset
If you try this Lemon Meringue Tart, please leave a comment to share how it turned out.
Lemon Meringue Tart
Ingredients
For the pastry:
- 100 g unsalted butter, at room temperature
- 55 g icing sugar
- 40 g egg (about 1 small egg)
- 1 egg yolk
- 170 g plain flour, plus extra for rolling
- 20 g ground almonds
- 3 g salt
For the lemon curd:
- 500 g lemons (zest and juice, about 3–4 lemons)
- 167 g butter, diced
- 250 g eggs (about 5 large eggs)
- 250 g caster sugar
- 6 g gelatine sheets (about 3.5 sheets by weight)
For the Italian meringue:
- 200 g egg whites (about 3 large whites)
- 400 g caster sugar
- 120 ml water
Instructions
- For the pastry: cream the butter and icing sugar in a mixer until smooth.
- Gradually add the egg, beating until light.
- Sift in flour, ground almonds and salt. Knead into a dough, shape into a disc, wrap and chill for 30 minutes.
- Preheat oven to 160°C fan.
- Roll pastry to about ½ cm thickness and line a 25 cm (10-inch) loose-based tart tin. Prick the base with a fork.
- Bake 10–15 minutes until golden and sandy to touch. Cool completely.
- Make the lemon curd: combine lemon juice, zest, butter, eggs and sugar in a heatproof bowl. Place over gently simmering water and stir until thickened and coating the back of a spoon. Strain to remove lumps.
- Soften gelatine in cold water, squeeze dry and dissolve into the warm curd. Cool for 10 minutes.
- Pour curd into the baked tart shell, smooth and chill until set (about 1 hour).
- For the Italian meringue: heat sugar and water to 118°C. Whisk egg whites to soft peaks, then slowly pour the hot syrup into the whites while whisking. Continue until glossy and stiff and the bowl is cool.
- Remove the tart from the tin, spread or pipe the meringue over the set curd and caramelise with a blowtorch or briefly under a hot grill while watching closely.
- Serve chilled or at room temperature, optionally decorated with lemon zest.
Notes
Freezing: Freeze the tart without meringue for up to 3 months. Defrost overnight in the fridge and add fresh meringue before serving.
Make ahead: Curd keeps airtight for a week. Baked pastry can be wrapped and refrigerated for several days or frozen for up to 3 months. Make meringue on the day of serving.
Tips: Use room-temperature whites for better volume, ensure bowls are clean and dry, and pour sugar syrup slowly down the bowl to avoid splashes.