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4.59 from 12 votes
Lemon Meringue Tart
Lemon Meringue Tart
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
Calling all lemon lovers! A buttery shortbread crust, super smooth lemon curd filling and golden swirls of meringue come together in this sweet and tart lemon dream.
Course: Pie/Tart
Servings: 8 servings
Ingredients
  • Crust
  • 6 oz Lorna Doone shortbread cookies or similar brand
  • 4 Tbsp unsalted butter melted

  • Lemon Curd Filing
  • 1 cup lemon juice from 4-5 lemons
  • 2 Tbsp lemon zest
  • 1 1/4 cups sugar
  • 2 eggs
  • 3 egg yolks
  • 1/4 tsp salt
  • 1 Tbsp corn starch
  • 12 Tbsp unsalted butter cold and cut into 12 pieces

  • Meringue
  • 3 egg whites
  • 1/2 tsp cream of tartar
  • 1/2 cup sugar
  • *9 inch fluted tart pan with a removable bottom
Instructions
  1. Crust: Preheat the oven to 350 degrees.
  2. 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.) Mix in the melted butter and press the crumbs into the bottom and up the side of the tart pan.
  3. Use the bottom of a glass or a tamper to firmly press the crumbs down. Bake for 8 mins and remove to a wire rack to cool.
  4. Lemon Curd Filling: Combine everything except the butter in a medium saucepan and whisk constantly over medium heat until thickened, about 10 mins.
  5. Add the cold butter, one piece at a time and whisk until blended before adding the next piece.
  6. Remove from heat and pass the lemon curd through a fine mesh sieve and discard the solids.
  7. Pour the lemon curd into the baked shell and smooth the top.
  8. Meringue: Allow the egg whites to come to room temperature while you make the lemon curd.
  9. Whip the egg whites and cream of tarter on high speed until soft peaks form.
  10. Gradually add the sugar while whipping and continue to whip until stiff peaks form.
  11. 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.
  12. Cool completely before slicing and serving. Pie may be refrigerated overnight, although the meringue may weep slightly.