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Perfect Lemon Curd Tart Recipe with Easy Fluffy Toasted Meringue Steps

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A bright and tangy lemon curd tart topped with soft, fluffy toasted meringue, perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1/4 cup (30g) powdered sugar
  • 1/4 tsp salt
  • 2–3 tbsp ice-cold water
  • 3 large fresh lemons (about 1/2 cup or 120ml lemon juice plus zest)
  • 3/4 cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • 6 tbsp (85g) unsalted butter, cut into small pieces
  • 4 large egg whites, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 tsp cream of tartar
  • 1/2 tsp pure vanilla extract (optional)

Instructions

  1. Make the Tart Crust: In a food processor or mixing bowl, combine flour, powdered sugar, and salt. Add cold, cubed unsalted butter and pulse or rub with fingertips until mixture looks like coarse crumbs.
  2. Add 2 tbsp ice-cold water gradually, mixing just until dough comes together. Add up to 1 tbsp more if needed. Wrap dough in plastic and chill for 30 minutes.
  3. 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, trim edges, and prick base with a fork.
  4. Line crust with parchment and fill with pie weights or dried beans. Bake blind for 15 minutes. Remove weights and parchment, bake 10 more minutes until golden. Cool completely.
  5. Prepare the Lemon Curd: In a medium saucepan, whisk together sugar, lemon zest, and lemon juice. Add eggs and whisk until smooth.
  6. Cook over medium-low heat, stirring constantly, until mixture thickens enough to coat the back of a spoon (about 8-10 minutes). Remove from heat and whisk in butter until melted and smooth.
  7. Pour lemon curd into the cooled tart shell. Chill in the fridge for at least 1 hour to set.
  8. Make the Fluffy Meringue: Using a clean bowl and mixer, beat egg whites with cream of tartar on medium speed until soft peaks form.
  9. Gradually add sugar, a tablespoon at a time, while increasing speed to high. Beat until stiff, glossy peaks form. Add vanilla extract if using and beat just until combined.
  10. Spread or pipe meringue over chilled lemon curd, sealing edges to prevent shrinking.
  11. Toast the Meringue: Use a kitchen torch to brown the meringue peaks until golden and slightly crisp (about 1-2 minutes), or place tart under a broiler for 1-2 minutes watching closely.
  12. Let tart rest at room temperature for 15 minutes before slicing and serving.

Notes

Use fresh lemons for best flavor. Keep mixing bowls and beaters grease-free for perfect meringue. Chill dough well to prevent shrinking. Seal meringue edges to crust to avoid weeping. If no kitchen torch, use broiler carefully to toast meringue.

Nutrition

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

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