Print

Perfect Lemon Curd Tart Recipe with Easy Fluffy Meringue Topping

lemon curd tart - featured image
Print Recipe

A bright and refreshing lemon curd tart topped with a light, fluffy meringue. This dessert balances tangy lemon curd with sweet, airy meringue for a crowd-pleasing treat that’s both impressive and easy to make.

Ingredients

Scale
  • 1 ½ cups (180 g) all-purpose flour
  • ½ cup (115 g) unsalted butter, cold and cubed
  • 3 tablespoons (38 g) granulated sugar
  • ¼ teaspoon salt
  • 2–3 tablespoons (30–45 ml) ice water
  • 3 large fresh lemons (zested and juiced, about ½ cup juice)
  • ¾ cup (150 g) granulated sugar
  • 3 large eggs (room temperature)
  • 6 tablespoons (85 g) unsalted butter, cut into small pieces
  • Pinch of salt
  • 4 large egg whites (room temperature)
  • ½ cup (100 g) granulated sugar
  • ½ teaspoon vanilla extract (optional)
  • ¼ teaspoon cream of tartar

Instructions

  1. Make the Tart Crust: In a large bowl, combine 1 ½ cups all-purpose flour, 3 tablespoons sugar, and ¼ teaspoon salt. Add the cold, cubed butter and use your fingertips or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs (about pea-size bits). Add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking it to keep the crust tender. Wrap the dough in plastic wrap and chill for at least 30 minutes.
  2. Preheat the Oven to 350°F (175°C).
  3. Roll and Bake the Crust: Sprinkle flour on a clean surface and roll out the dough into a 12-inch (30 cm) circle. Carefully transfer it to your tart pan, pressing gently into the edges. Trim excess dough. Prick the bottom with a fork to prevent bubbling. Line with parchment and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake another 10 minutes until golden. Let cool.
  4. Prepare the Lemon Curd: In a medium saucepan, whisk together ¾ cup sugar, lemon juice, lemon zest, 3 eggs, and a pinch of salt over medium-low heat. Stir constantly until the mixture thickens and coats the back of a spoon, about 8–10 minutes. Remove from heat and stir in the 6 tablespoons butter until smooth. Optionally, strain the curd through a fine sieve for silky texture. Let cool slightly before pouring into the baked crust.
  5. Make the Meringue: Using a clean bowl and mixer, beat the 4 room-temperature egg whites with ¼ teaspoon cream of tartar on medium speed until soft peaks form. Gradually add ½ cup sugar, a tablespoon at a time, then increase speed to high until stiff, glossy peaks form. Add vanilla extract if using, and beat just to combine.
  6. Assemble and Bake: Pour lemon curd into the cooled crust. Spoon or pipe the meringue over the top, making sure it touches the edges of the crust to seal in the filling. Bake at 350°F (175°C) for 10–12 minutes until the meringue is golden brown on top. Watch closely to avoid burning.
  7. Cool and Serve: Let the tart cool completely at room temperature. For cleaner slices, chill in the fridge for at least an hour before serving.

Notes

Keep butter cold when making the crust for a flaky texture. Stir lemon curd constantly over low heat to avoid scrambling eggs. Use clean, grease-free bowls and beaters for fluffy meringue. Seal meringue edges to prevent weeping or shrinking. Optionally broil meringue for 30 seconds for a toasted finish but watch carefully.

Nutrition

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

Find it online: https://blairrecipes.com/perfect-lemon-curd-tart-recipe-with-easy-fluffy-meringue-topping/