Print

Creamy Lemon Tart with Toasted Meringue

creamy lemon tart - featured image
Print Recipe

A dangerously easy, irresistibly smooth lemon tart topped with golden, fluffy toasted meringue. Perfect for any occasion, this tart combines tangy lemon custard with a caramelized meringue finish.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 large egg yolk (room temperature)
  • 2 tablespoons ice water
  • 1 cup (240ml) fresh lemon juice (about 4–5 medium lemons)
  • 1 tablespoon lemon zest
  • 1 cup (200g) granulated sugar
  • 4 large eggs (room temperature)
  • 1/2 cup (115g) unsalted butter, melted
  • 1/4 cup (60ml) heavy cream
  • 4 large egg whites (room temperature)
  • 1 cup (200g) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Prepare the Tart Crust: In a large bowl, whisk together flour, sugar, and salt. Cut in the cold, cubed butter until mixture resembles coarse crumbs. Add egg yolk and ice water gradually, mixing until dough comes together. Wrap in plastic and chill for 30 minutes.
  2. Roll and Blind Bake: Preheat oven to 350°F (175°C). Roll out chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press dough into pan and trim edges. Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights, and bake another 10 minutes until golden. Let cool.
  3. Make the Lemon Filling: Whisk together lemon juice, lemon zest, sugar, and eggs until smooth. Stir in melted butter and heavy cream. Strain through a fine mesh sieve. Pour filling into cooled tart shell.
  4. Bake the Filling: Bake at 325°F (160°C) for 25-30 minutes until just set and slightly jiggly in the center. Remove and let cool completely.
  5. Prepare the Meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Mix in vanilla extract briefly.
  6. Top and Toast: Spread meringue evenly over cooled lemon filling, swirling with a spatula. Toast meringue with a kitchen torch until golden brown or place under broiler for 1-2 minutes, watching carefully.
  7. Chill and Serve: Refrigerate tart for at least 1 hour before slicing. Slice with a warm knife and enjoy.

Notes

If you don’t have a kitchen torch, use the oven broiler carefully. Use room temperature eggs for better meringue and filling texture. Chill dough thoroughly to prevent shrinking. Whip meringue slowly to build stable peaks. Avoid overbaking the filling; it should jiggle slightly when done. For gluten-free crust, substitute almond flour. For dairy-free, use coconut oil and coconut cream. To prevent meringue weeping, ensure sugar is fully dissolved and serve soon after chilling.

Nutrition

Keywords: lemon tart, toasted meringue, lemon dessert, easy lemon tart, homemade tart, creamy lemon custard, toasted meringue dessert

Find it online: https://lucydishes.com/creamy-lemon-tart-recipe-easy-homemade-toasted-meringue-dessert/