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Perfect Tangy Lemon Meringue Tart with Toasted Peaks

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A classic lemon meringue tart featuring a crisp buttery crust, tangy lemon curd filling, and toasted meringue peaks. This easy recipe balances sweet and tart flavors with a beautiful presentation.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (150g), sifted
  • 1/2 cup unsalted butter (115g), cold and cubed
  • 2 tablespoons granulated sugar (for crust)
  • Pinch of salt
  • 3 to 4 tablespoons ice-cold water
  • 1/2 cup fresh lemon juice (120ml), about 3 large lemons
  • 1 tablespoon lemon zest, finely grated
  • 3/4 cup granulated sugar (150g) for lemon curd
  • 3 large eggs, room temperature
  • 2 egg yolks
  • 6 tablespoons unsalted butter (85g), cut into pieces
  • 4 large egg whites, room temperature
  • 1/2 cup granulated sugar (100g) for meringue
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar (optional)

Instructions

  1. Make the tart crust: Combine flour, sugar, and salt in a bowl. Add cold butter cubes and work into flour until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until dough clumps together. Wrap in plastic and chill for 30 minutes.
  2. Blind bake the crust: Preheat oven to 375°F (190°C). Roll out chilled dough to fit a 9-inch tart pan. Press into pan, trim edges, and prick bottom with fork. Line with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake another 10 minutes until golden. Cool completely.
  3. Prepare lemon curd: In a heatproof bowl over simmering water, whisk lemon juice, zest, sugar, eggs, and yolks constantly until thickened (10-12 minutes). Remove from heat and whisk in butter until smooth. Pour into cooled tart shell and smooth top. Chill at least 1 hour.
  4. Make meringue topping: Beat egg whites and cream of tartar on medium speed until frothy. Gradually add sugar a tablespoon at a time, increase speed to high, beat until stiff glossy peaks form. Add vanilla and whisk briefly.
  5. Assemble and toast meringue: Spread or pipe meringue over chilled lemon curd, sealing edges. Use kitchen torch to brown peaks or place under broiler 1-2 minutes watching closely.
  6. Serve: Let tart sit 10-15 minutes before slicing. Use a sharp knife wiped between cuts for clean slices.

Notes

If no kitchen torch, use oven broiler carefully for 1-2 minutes to brown meringue. Keep bowls and utensils grease-free for best meringue volume. Chill lemon curd well before adding meringue to prevent melting. Seal meringue edges to prevent shrinking. Store leftovers covered in fridge up to 2 days; avoid freezing.

Nutrition

Keywords: lemon meringue tart, lemon tart, toasted meringue, lemon curd, dessert, easy tart recipe, classic dessert

Find it online: https://sofiaspice.com/perfect-tangy-lemon-meringue-tart-recipe-with-toasted-peaks-easy-steps/