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Perfect Lemon Curd Tart Recipe with Toasted Meringue from Scratch Easy

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A bright and tangy lemon curd tart topped with toasted meringue, featuring a flaky buttery crust and silky smooth lemon filling. This recipe is approachable, forgiving, and perfect for any occasion.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1/4 cup (30g) powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 2 to 3 tablespoons cold water
  • 4 large fresh lemons (about 1 cup juice)
  • 1 cup (200g) granulated sugar
  • 4 large eggs, room temperature
  • 6 tablespoons (85g) unsalted butter, cut into small pieces
  • Lemon zest from 2 lemons
  • 4 large egg whites, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon cream of tartar (optional)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Make the Tart Crust: In a large bowl, whisk together flour, powdered sugar, and salt. Add cold cubed butter and rub into dry ingredients until mixture resembles coarse crumbs with some pea-sized bits.
  2. Add 2 tablespoons cold water and mix gently with a fork. Add extra tablespoon if dough doesn’t come together. Form dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
  3. Blind Bake the Crust: Preheat oven to 350°F (175°C). Roll out chilled dough to fit a 9-inch tart pan. Press evenly into pan and trim excess. Prick base with fork.
  4. Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes. Remove weights and parchment, bake another 10 minutes until golden. Let cool.
  5. Prepare Lemon Curd: In a medium saucepan, combine lemon juice, granulated sugar, lemon zest, and eggs. Whisk gently until combined.
  6. Cook over medium-low heat, stirring constantly until mixture thickens and coats back of spoon (about 10-12 minutes). Remove from heat.
  7. Stir in butter until melted and smooth. Strain curd through fine mesh sieve into bowl. Cover with plastic wrap pressed on surface and chill about 1 hour.
  8. Make Meringue: In a clean dry bowl, beat egg whites with cream of tartar on medium speed until soft peaks form. Gradually add sugar, increasing speed to high, beat until stiff glossy peaks form. Beat in vanilla extract.
  9. Assemble Tart: Pour chilled lemon curd into cooled tart shell and smooth surface.
  10. Spread or pipe meringue over curd, sealing edges to crust.
  11. Toast Meringue: Using kitchen torch, brown peaks until golden. Alternatively, place under broiler 1-2 minutes watching closely.
  12. Let tart cool slightly before serving to allow meringue to set.

Notes

Use room temperature eggs for better whipping and smoother curd. Cook lemon curd gently to avoid scrambling eggs. Chill dough to prevent shrinkage. Seal meringue edges to crust to prevent weeping. Toast meringue slowly and carefully to avoid burning. A kitchen torch gives best control but broiler works in a pinch.

Nutrition

Keywords: lemon curd tart, toasted meringue, lemon dessert, tart recipe, easy lemon tart, homemade lemon curd, meringue topping

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