Lemon Tart with Meringue
A French-style lemon tart with a crisp buttery pastry shell, tangy lemon custard filling, and a golden meringue topping. The contrast of sharp citrus, rich custard, and light meringue makes this an elegant dessert for any occasion.
- Prep
- 30 min
- Cook
- 55 min
- Wait
- 1 hr 30 min
- Total
- 2 hr 55 min
- Makes
- 1 tart (8 slices)
Steps
Before you start
- Preheat oven to 375°F (190°C)
- Remove eggs from refrigerator 15 minutes before starting so they reach room temperature
- Zest lemons before juicing them
- Have a 9-inch (23 cm) tart pan with a removable bottom ready
Make the pastry dough
- In a medium bowl, whisk together flour, sugar, and salt.
- Add cold butter cubes and use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter still visible.
- In a small bowl, whisk the egg yolk with ice water.
- Pour the liquid into the flour mixture and stir with a fork until shaggy dough just comes together.
- Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours).
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Ready when: Dough is firm and holds together when pressed
Tip: Keep all butter and water cold; this creates steam pockets for a flaky crust.
Line and blind-bake the crustOven 375°F / 190°C
- Preheat oven to 375°F (190°C).
- On a lightly floured surface, roll the chilled dough into a 11-inch (28 cm) round, about ⅛ inch (3 mm) thick.
- Transfer to the 9-inch (23 cm) tart pan and press gently into the bottom and sides.
- Trim excess dough flush with the rim.
- Line the pastry with parchment paper and fill with pie weights or dried beans.
- Bake for 12–14 minutes until the edges are pale golden.
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Ready when: Edges are light golden and set; bottom is still pale
Tip: Blind-baking prevents the crust from absorbing moisture and becoming soggy under the custard.
Remove weights and coolOven 375°F / 190°C
- Carefully lift out the parchment and weights.
- If the crust has puffed up significantly, gently press it down with the back of a spoon.
- Return to the oven for 2–3 minutes to dry the interior slightly.
- Remove and let cool for 5 minutes while you prepare the filling.
- Keep the oven at 375°F (190°C).
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Ready when: Interior is dry to the touch and pale golden
Tip: Letting the crust cool slightly prevents the hot pastry from cooking the filling too quickly.
Make the lemon custard
- In a medium saucepan, melt the butter over medium heat.
- Remove from heat and whisk in sugar until combined.
- Add the eggs one at a time, whisking well after each addition to fully incorporate.
- Stir in the lemon zest and lemon juice.
- Sprinkle cornstarch over the mixture and whisk until smooth, breaking up any lumps.
- The filling will look slightly curdled but will smooth out during cooking.
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Ready when: Mixture is smooth and no lumps of cornstarch remain
Tip: Whisk eggs slowly to prevent scrambling; the mixture is more stable when butter is warm but not hot.
Fill and bake the tartOven 375°F / 190°C
- Pour the lemon custard filling into the cooled pastry crust, spreading it evenly.
- Bake at 375°F (190°C) for 15–18 minutes.
- The filling should be set around the edges but still slightly jiggly in the very center (about 1 inch / 2.5 cm across).
- Remove from the oven and let cool to room temperature, about 20 minutes, while you prepare the meringue.
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Ready when: Edges are set and pale golden; center jiggles slightly when gently shaken
Tip: Don't overbake the filling—residual heat will continue to cook it. It firms up completely as it cools.
Make the meringue
- In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form (tips curl when the beater is lifted).
- Gradually add sugar, 1 tablespoon at a time, increasing speed to medium-high.
- Continue beating for 2–3 minutes until the meringue is thick, glossy, and stiff peaks form (tips stand straight).
- Fold in vanilla extract and cornstarch (if using) with a rubber spatula until just combined.
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Ready when: Meringue holds stiff peaks; it is thick, smooth, and glossy
Tip: Any trace of yolk in the whites will prevent them from foaming, so separate eggs carefully. The cornstarch helps stabilize the meringue.
Top with meringue and bakeOven 375°F / 190°C
- Spoon the meringue onto the cooled lemon filling and spread it evenly, making sure it touches the crust edges all around (this prevents shrinking).
- Use the back of a spoon to create small peaks on the surface.
- Bake at 375°F (190°C) for 10–12 minutes until the meringue is pale golden brown on the peaks.
- The tips should look dry and crispy.
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Ready when: Peaks are pale to light golden, dry looking, and set when gently touched
Tip: Meringue cracks if baked too long at too high a temperature. Watch closely—it goes from perfect to overdone quickly.
Cool and set
- Remove the tart from the oven and let it cool at room temperature for 1 hour without moving it.
- This slow cooling prevents the meringue from cracking and shrinking.
- Once completely cool, you can gently run a thin knife around the inside edge of the pan and release the tart from its sides.
- Refrigerate for at least 30 minutes (or up to 4 hours) before serving.
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Ready when: Tart is cool to the touch; meringue is firm and set
Tip: Patience with cooling prevents meringue cracks. Don't refrigerate until completely cool, or condensation will dampen the meringue.
Good to know
Tips
- Separate eggs carefully over a bowl before adding them to other ingredients—even a trace of yolk prevents egg whites from foaming for meringue.
- Blind-bake the pastry even though it seems like an extra step; it prevents a soggy bottom crust, which is the biggest complaint with custard tarts.
- Lemon juice curdles when mixed with eggs and butter—this is normal and looks unappetizing, but it smooths and thickens during baking.
- Cool the tart slowly (room temperature, then fridge) to prevent meringue cracks, which happen from rapid temperature changes and moisture loss.
Make ahead
The pastry dough can be made up to 1 day ahead and refrigerated. The baked, filled, and meringue-topped tart can be prepared 4 hours ahead and refrigerated; serve chilled or at cool room temperature (not hot).
Storage & reheating
Store the cooled tart loosely covered at room temperature for up to 2 hours. Refrigerate in an airtight container for up to 3 days (the meringue will soften slightly). Do not freeze. Serve directly from the fridge or allow to sit at room temperature for 10 minutes before slicing for the best flavor.
Substitutions
- fresh lemon juice → lime juice or orange juice. Use the same amount. Lime creates a sharper tart; orange makes it sweeter and more subtle.
- cornstarch → tapioca starch or potato starch. Use the same amount in the filling and meringue. Results are nearly identical; tapioca starch gives a slightly more translucent filling.
- cold unsalted butter → cold unsalted coconut oil or lard. Use the same amount. These create different flavors and textures—coconut oil adds slight coconut notes and a crispier crust.
- vanilla extract → lemon extract or almond extract. Use ¼ teaspoon (1.25 ml) of lemon extract to echo the filling, or ⅛ teaspoon (0.6 ml) of almond extract for a subtle nod.
