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Lemon Meringue Tart

This Lemon Meringue Tart is so lemony, sweet and delicious!  The shortbread crust is a tasty twist on the classic lemon meringue pie.
Lemon Meringue Tart

For Father’s Day my husband asked for a Lemon Meringue Tart so of course I had to make one…I mean who can say no to Lemon Meringue?!  Not I.  This tart is out of this world amazing! Scrumptious.  Lemon-y.  Sweet.  Tart.

Don’t be intimidated by the long recipe – it’s not as bad as it looks – trust me!

Lemon Meringue Tart

 Lemon Meringue Tart Recipe Tips:

  • Use a 25 cm (or close to) flan/tart pan that has a removable bottom.
  • Make sure to turn your crust out onto an oven-proof serving dish, as it has to go back in to the oven for extra baking.
  • If you want a mile-high meringue, with pretty fluffy peaks, you will have to double the meringue recipe.
  • You can serve this tart after it has cooled, or hours later.
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Lemon Meringue Tart


  • Author: Jo-Anna Rooney
  • Total Time: 1 hour, 45 minutes
  • Yield: 1 tart 1x

Description

The recipe is split into 3 parts: Crust, Meringue, Filling…so make each in that order.


Scale

Ingredients

The Shortbread Crust:

  • 1 1/4 cup flour
  • 1/3 cup sugar
  • pinch of salt
  • 1/2 cup butter, cut into chunks
  • 1 egg yolk
  • 1 large tart pan

The Meringue

  • 3 tsp cornstarch
  • 1/3 cup water
  • 4 egg whites
  • pinch of cream of tartar
  • 8 tbsp berry sugar (or superfine sugar)

The Filling

  • 1 cup white sugar
  • 2 tbsp flour
  • 1/4 cup cornstarch
  • pinch salt
  • 1 cup water
  • zest from 4 lemons (you can use 3 but 4 makes it extra lemon-y)
  • juice from 3 lemons
  • 2 tbsp butter
  • 4 egg yolks, beaten

Instructions

The Shortbread Crust:

  1. Preheat your oven to 350 degrees.
  2. In a food processor, process the flour, sugar and salt for about 10 seconds.
  3. Then add the chunks of butter and process until the mixture looks like coarse crumbs.
  4. Add the egg yolk and process again until the egg is thoroughly combined.
  5. Press the mixture into a 10 inch tart pan (making the sides slightly higher than the centre because the lemon filling needs somewhere to sit).
  6. Refrigerate for at least 25 minutes. Or you can put it into the freezer for 15 minutes.
  7. Then bake for about 15-18 minutes, or until the crust is slightly browned. Make sure to prick the tart with a fork several times while baking, and watch it carefully.
  8. Cool.
  9. Remove from tart pan. Make sure to put your crust onto an oven-proof serving plate. Set aside.
  10. Now on to the meringue.

The Meringue:

  1. Now that your crust is done and set off to the side, preheat your oven to 400 degrees.
  2. In a sauce pan set to med-high heat, whisk together the cornstarch and water. Whisk until the mixture is thick and clear.
  3. Set aside. Cool.
  4. In a mixer beat egg whites and cream of tartar until soft peaks form.
  5. Then add sugar one tbsp at a time, while still beating.
  6. Beat until the meringue looks glossy and has stiff peaks (see picture below). At this point add the cornstarch mix, and beat until thoroughly combined.
  7. Set aside.
  8. Now on to the filling.

The Filling:

  1. In a saucepan over med-high heat, whisk together sugar, flour, cornstarch, salt, water, zest and lemon juice.
  2. Mix until the liquid is boiling, then add butter and remove from the heat. Stir until combined.
  3. In a separate small bowl, mix together 1/4 cup of the hot lemon filling with the 4 egg yolks. This is to prevent the eggs from cooking.
  4. Then add this mixture to the remaining filling.
  5. Bring to a boil, and stir for about 1 minute.

Putting it all together:

  1. Pour the hot lemon filling into tart shell.
  2. Spread on meringue, sealing the edges.
  3. Bake in your preheated 400 degree oven until the meringue is golden brown (like a marshmallow). About 10 minutes. Watch closely.
  4. Remove from oven, and let cool.

Notes

Things to note:

  • Use a 25 cm (or close to) flan/tart pan that has a removable bottom. That way the crust comes out easily.
  • Make sure to turn your crust out onto an oven-proof serving dish, as it has to go back in to the oven for extra baking.
  • If you want a mile-high meringue, with pretty fluffy peaks, you will have to double the meringue recipe.
  • You can serve this after it has cooled, or hours later. I think you could make it ahead a couple of hours.
  • Category: Pie

Keywords: lemon meringue, lemon meringue tart

(adapted from homemadesimple) 
 
Lemon Meringue Tart

Like I said, this tart is amazing, and well worth the effort! I bet you could make mini-tarts with this recipe too!

PIN IT!

Lemon Meringue Tart

Signing off, your tart,

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17 Comments

  • Reply
    Lindsay @ Delighted Momma
    June 20, 2011 at 4:06 PM

    My husband loves Lemon meringue pie/tart as well! This def looks like it too a lot of effort. I am more of a throw it in the blender and whip it up kind of gal…but I appreciate how amazing it turned out..and looks!

  • Reply
    Ali
    June 20, 2011 at 5:18 PM

    It turned out lovely. I’ve never made it before but my mom made it a lot and it has always been a fav 🙂

  • Reply
    Sarah, Three Boys
    June 20, 2011 at 5:22 PM

    This looks amazing! Gonna have to try it:) I LOVE any pie!!

  • Reply
    Ali Richardson
    June 20, 2011 at 8:57 PM

    Mmmmmmmmmmmmm. If you didn’t get that the first time, Mmmmmmmmmmmm.

  • Reply
    Bug and Bird
    June 20, 2011 at 10:47 PM

    that looks SO delicious, i may be making one this next weekend? ha.

  • Reply
    Erin Bradley
    June 20, 2011 at 10:58 PM

    This looks DELICIOUS!! Yum! 🙂

  • Reply
    Miko's Girl
    June 21, 2011 at 12:57 AM

    My DD LOVES lemon meringue! I love this is a tart. Will put on my summer to-do list. I bookmarked this all over the place.

  • Reply
    dotdot. Elizabeth
    June 21, 2011 at 3:01 AM

    This looks amazing and I too will be brave one day and attempt one too. If only it would come out this good.

  • Reply
    A Lived in Home
    June 21, 2011 at 2:51 PM

    Thanks for sharing the recipe! it looks so stinkin’ yummy!

  • Reply
    CrystaL*
    June 21, 2011 at 10:27 PM

    Oh this is one of my favourite pies! Along with strawberry rhubarb… yummy.
    First time on your blog and it is super cute. I am going to have to go snoop around more.
    Hope your having a wonderful first day of summer.
    Much Love,
    Crystal

  • Reply
    BluBabesCreate
    June 22, 2011 at 2:38 AM

    I swear my fav dessert!

  • Reply
    Heather at Dragonfly Designs
    June 22, 2011 at 4:36 AM

    Oh my gosh!! This looks delicious! I’d love for you to link up at http://www.twindragonflydesigns.blogspot.com/

  • Reply
    Maggie
    June 22, 2011 at 2:38 PM

    My dh favorite pie is this one then key lime pie and apple pie, you can say he is a pie man 🙂

    I would luv for our readers to discover this scrumptious recipe, please add it to our linking party here
    http://www.passionatelyartistic.com/2011/06/beautiful-furniture-redo-pop-up-cards.html
    Have a great week,
    Maggie
    http://passionatelyartistic.com

  • Reply
    Bakers are born, not made.
    June 23, 2011 at 12:55 AM

    looks delicious! it’s definitely something I want to bake C:

  • Reply
    www.StarHughes.com
    June 23, 2011 at 5:31 AM

    Wow girl! That is one recipe I’ve always been terrified of making! But it looks incredible, and your recipe seems very easy to follow! I might just have to try it 🙂
    Star Hughes Living

  • Reply
    Rachel
    July 19, 2015 at 11:41 PM

    I usually don’t like lemon flavors, but this sounds like the right balace 🙂

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