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Calling all lemon meringue tart lovers! A buttery shortbread crust, super smooth lemon curd filling and golden swirls of meringue come together in this sweet and tart lemon dream.
If you’re a lemon lover like me, stop everything right now and make this lemon meringue tart! For this recipe we’re swapping a traditional pie crust in favor of a tender buttery shortbread crust.
The crust comes together simply, melted butter and ground shortbread cookies. The mixture is pressed into tart pan and baked. The crust should go up the sides of the pan and you can use a tamp or a simple a juice glass to press it down and against the sides of the pan.
While the tart shell bakes and cools, make the lemon curd for the lemon meringue tart. Lemon curd is a silky, uber-lemony filling made from lemon juice and zest, eggs, sugar, corn starch, and cold butter.
Tricks to Perfect Lemon Curd
- Cook the curd over medium heat (don’t let it boil) whisking CONSTANTLY.
- While many lemon curd recipes don’t call for corn starch, I recommend it for this tart as it helps it to set.
- If your curd isn’t thickening after 10 mins, keep going! It should be nappe (meaning it should coat the back of a spoon and hold its shape when you drag your finger across it).
- Be sure to use very cold butter to finish the curd. Whisk in one piece at a time, being sure each piece has dissolved before adding the next.
- Because this recipe calls for lemon zest, be sure to strain the finished curd through a fine mesh sieve before spreading in the tart shell. Straining will ensure a smooth finished product and will eliminate flecks of zest or little pieces of curdled, cooked egg.
Once the curd is set and smoothed into the baked shell, it’s time for the meringue. I recommend using room temperature whites (save the whites from the separated eggs used for the filling) and whip them on high speed until you have soft peaks.
Gradually add the sugar and continue whipping until you have very STIFF peaks. No flopping here, you want the peaks to hold their shape. You can simply smooth the meringue over the top or fill a piping bag and pipe decorative swirls or stars to cover the top.
Then pop the pie into the oven and allow the meringue to brown, about 12 mins. Cool the pie on the counter until ready to serve or store in the refrigerator. The meringue may weep slightly if refrigerated, but it will still be delicious.
Making ahead?
You can make this crust and curd the day before and store the tart in the refrigerator if desired. Simply make the meringue and bake before serving.
Calling all lemon meringue tart lovers! A buttery shortbread crust, super smooth lemon curd filling and golden swirls of meringue come together in this sweet and tart lemon dream.
- 6 oz Lorna Doone shortbread cookies (or similar brand)
- 4 Tbsp unsalted butter, melted
- 1 cup lemon juice (from 4-5 lemons)
- 2 Tbsp lemon zest
- 1 1/4 cups sugar
- 2 eggs
- 3 egg yolks (reserve the whites for the meringue)
- 1/4 tsp kosher salt
- 1 Tbsp corn starch
- 12 Tbsp unsalted butter, COLD (cut into 12 pieces)
- 3 egg whites
- 1/2 tsp cream of tartar
- 1/2 cup sugar
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Preheat the oven to 350 degrees. Process the cookies in a food processor fitted with a steel blade until finely ground. (Alternatively you can smash them with a rolling pin or mallet inside of a plastic bag.)
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Mix in the melted butter and press the crumbs into the bottom and up the side of a 9 inch fluted tart pan with a removable bottom. Use the bottom of a glass or a tamp to firmly press the crumbs down. Bake for 8 mins and remove to a wire rack to cool.
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Combine everything except the butter in a medium saucepan and whisk constantly over medium – med/low heat until thickened, about 10 mins. Keeping cooking and whisking until the mixture coats the back of a spoon.
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Add the cold butter, one piece at a time and whisk until blended before adding the next piece.
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Remove from heat and pass the lemon curd through a fine mesh sieve and discard the solids.
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Pour the lemon curd into the baked shell and smooth the top.
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Allow the egg whites to come to room temperature while you make the lemon curd. Whip the egg whites and cream of tarter on high speed until soft peaks form.
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Gradually add the sugar while whipping and continue to whip until stiff peaks form.
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Spoon or use a piping bag fitted with a star tip to pipe the meringue over the top of the lemon curd and bake until golden brown, about 12 minutes.
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Cool completely before slicing and serving. Pie may be refrigerated overnight, although the meringue may weep slightly.
Special Equipment: 9 inch fluted tart pan with a removable bottom
- Cook the curd over medium heat (don’t let it boil) whisking CONSTANTLY.
- While many lemon curd recipes don’t call for corn starch, I recommend it for this tart as it helps it to set.
- If your curd isn’t thickening after 10 mins, keep going! It should be nappe (meaning it should coat the back of a spoon and hold its shape when you drag your finger across it).
- Be sure to use very cold butter to finish the curd. Whisk in one piece at a time, being sure each piece has dissolved before adding the next.
- Because this recipe calls for lemon zest, be sure to strain the finished curd through a fine mesh sieve before spreading in the tart shell. Straining will ensure a smooth finished product and will eliminate flecks of zest or little pieces of curdled, cooked egg.
Update Notes: This post was originally published in June 2017 but was republished with tips January 2021.
My Lemon Meringue Tart Inspiration
Sometimes you hear a song or smell a smell or take bite of something and you’re instantly transported to another time or place. To a memory so vivid and sharp that you’re actually living in it again for a spilt second.
One bite of lemon meringue pie and I am ten years old, sitting on our back porch on a warm summer evening digging into a tart lemon pie piled high with swirls of fluffy meringue.
We’ve got a house full of family, Frank Sinatra crooning in the background and pot after pot of coffee perking on the stove. I had been dreaming of dessert all day after watching my mom roll out the dough, stir the warm lemon filling and whip the egg whites. I knew she was making my dad’s favorite, lemon meringue pie.
Finally when the dinner dishes were cleared and stacked and coffee cups filled, it was dessert time. Sandwiched between plates of iced Italian cookies on the table stood the pie, just waiting to be sliced. When I got my slice I made sure that my first bite had a little bit of everything; buttery crust, lemon filling and sweet meringue. It was worth the wait.
But that memory isn’t just about the taste of the pie, I also remember feeling so happy and excited on those summer nights when family gathered. The smell of the air, the whirr of the blender if the grown-ups were on a frozen cocktail kick, the sound of laughter.
My dad was as happy as you’d ever see him, laughing easily at my uncle’s jokes with that glint in his green eyes reserved for nights like this.
My dad was always at his best when surrounded by his family. He was a man of fierce tradition and loyalty, but had a much softer center than his tough exterior let on. I see a lot of my dad in myself as I grow older…a stubborn streak, the desire to perfect a craft, the expression of love through food and hosting.
We also share the way we experience our favorite foods, especially sweets. We get almost giddy before the first bite of a hot fudge sundae or have the eagerness of a child when freshly baked cookies are pulled from the oven.
I know my dad was just as excited as I was to take that first bite of lemon meringue pie all those years ago. In fact, every time I make a lemon dessert I think of my dad. In fact, I made this tart for the last Father’s Day I shared with my dad before he passed.
This lemon meringue tart is an updated version of the classic pie from my youth. I’ve swapped a traditional pie crust for a buttery shortbread crust and added a silky lemon curd filling topped with peaks of meringue, golden brown from the oven.
Making this lemon tart for Father’s Day said more than a sappy greeting card ever could. It was baked full of memories, love, and respect. I hope that his first bite transported him to that same place it brought me…warm nights filled with family and easy laughter.
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Lauren Jacobson says
Your naratives are as good as your rexpcipes. (And I just know your recipes are great even if I don’t physically try them). The lemon meringue tart story is one of my favorites, recalling the good oil’ days and realizing where so much of the real YOU came from. Made me tingle all over with great feelings. Very beautiful.
Miss you and the guys lots Cathy!
Ps. Great Photos
Cathy says
Thanks Lauren. It’s true, every time I see or make a lemon dessert, it’s all about my dad and I feel like a kid again. Your sweet words mean so much. Hope we can get together soon.
Sarahjane says
Bravo! Lemon curd and meringue are my favorite desserts. Together is heaven! Your recipe came out perfectly. Now if only I can make it in moderation. Thank you.
Cindy says
Love the story about your dad. How sweet that you are alike in many ways. You make ‘stubbornness’ seem charming! And, knowing you a bit, I bet it is!
Cathy says
Hmmm, charming to a point I guess. You’d have to ask my husband 😉
Tess Guo says
How large is your baking pie pan,
Also will the lemon layer hold properly when cut? or does it ooze?
Excited to bake this
Just curious 🙂
Thank you
Cathy Roma says
I use a 9 inch fluted tart pan with a removable bottom. The lemon holds together fairly well, although it doesn’t have gelatin, so it won’t have a jell-o like texture. Enjoy!
Tiffany says
Great recipe! Made it and it looks wonderful. However, I think I didn’t stir enough because I had some cooked egg (the scrambled kind) in my lemon curd (wasn’t too much of a problem because I used a sieve later). I also don’t know what happened to the crust as it was very crumbly and did not hold together at all. The taste was amazing though!
Cathy Roma says
Yep, the egg can scramble if you don’t whisk or stir consistently. But that’s the wonder of the sieve! Worth the step. The crust may be a little crumbly as you cut, but if you use a sharp knife that will help. Perhaps you over-baked it slightly?
Jackie says
I I just finished baking my lemon tart, can’t wait to taste it. All the results came out perfectly with the directions except I couldn’t get my meringue topping to brown up much at 350°. What temperature did you use?
Thank you for the recipe!
Cathy Roma says
I always use 350 with success. Try leaving it a minute or two longer or you can always use a kitchen torch to help with the browning. If you’re careful, you can use the broiler. Put the pie at least 6 inches below and it should begin to brown in a matter of seconds. Keep an eye on it so it doesn’t burn.
Hina says
I have to prepare this a day before and transport it for an hour to a place before serving. Is the meringue going to hold up please? any suggestions would be much appreciated.
FYI its pretty cold here in NZ
Cathy Roma says
The pie can be refrigerated overnight, but the meringue may weep a bit. It should be fine with the transport.
Hina says
thank you. in that case, would you suggest leaving it on the counter overnight as the temperature is cold in NZ?
also if refrigerating do I cover it?
Cathy Roma says
I recommend refrigerating, uncovered overnight. Alternatively, you can make the pie through filling with the curd and refrigerating overnight and make and brown the meringue the following day.
Jeannie says
Tasted wonderful but the curd didn’t set up. The crust also didn’t seem to have enough to make it up the sides fully on the 9inch tart pan. Any suggestions?
Cathy Roma says
Hi Jeannie. I sorry you had an issue with the lemon curd. I’ve since updated the recipe and post with tips. I’m guessing that you didn’t cook the curd long enough before the addition of butter or perhaps your butter wasn’t cold enough. I’ve never had the issue you described with your crust. Did you use a 9 inch pan with removable bottom? If was a deeper dish that would be an issue. Hope that helps!
Jeannie says
I’d like to change my 3 star to a 4 1/2 star. After trying a couple more times I see that the lemon curd just needed a pat less of butter for me for some reason. After using less butter it set up beautifully. And the taste is fantastic! One last point I am using. 9in tart pan but since the crust didn’t reach all the way up the side I made a batch and a half and it worked out perfectly.
Terry says
A very good recipe. One thing to note is that this, if I interpret the directions correctly, is a French meringue and as such the egg whites are not cooked. Just an FYI for those who would or could be concerned. I have never had issues. An option is to make an Italian meringue which would mostly likely hold up better in travels as well. A bit more work but the result, I have found, is a thicker more luxurious meringue.
Tinamarie says
Was so excited to make this for Easter. But had issue with the curd not setting up after baking with meringue. It was nice and thick, but after adding all that butter (one at a time and cold) I I think may have affected it. I also used the Irish Kerrigold Unsalted. Maybe that was it. After slicing, curd just oozed out. But flavors were amazing! I’ll make it again but with less butter, like Terry did. Meringue was perfect. Same with the crust!
Thank you for sharing!
Amy says
All of the variables for this recipe are so tasty. I made the crust and lemon curd the day before and stored curd in fridge. I made another 1/2 recipe of cookie crust because one recipe does not fill tart pan up the edges. I put the tart together and placed it in the oven with meringue topping and then left on the counter to cool. Once I put it on a cake plate, several sections of the crust fell off and the curd started leaking out. I think if I had let it cool then put in fridge to solidify it would have been much better. I was disappointed that the beautiful look didn’t actually work with the way the recipe was written, but now I would make again with the adjustments.