Lemon meringue tart recipe

Lemon meringue tart recipe

Today we are making an incredibly tender dessert with a combination of various flavors and textures, a lemon meringue tart recipe. Crispy shortcrust pastry, delicate lemon custard, and meringue decoration. Be sure to try it, it's very delicious.
5 from 2 votes
Cook Time 40 minutes
Time to cool the dough 30 minutes
Total Time 1 hour 10 minutes
Course Bakery
Cuisine French
Servings 8 people
Calories 167 kcal


  • 1 mix bowl
  • 1 knife
  • 1 rolling pin
  • 1 fork
  • 1 baking paper
  • 1 grater
  • 1 saucepan
  • 1 whisk
  • 1 food wrap optional
  • 1 baking mold
  • 1 piping bag


  • 150 g butter
  • 2 pcs egg
  • 1 cup flour
  • 1.5 tbsp cornstarch
  • 400 ml milk
  • 2 pcs lemon
  • 1.5 cup sugar
  • 1 pinch salt
  • 5-6 tbsp water


  • Prepare everything you need.
    Ingredients needed for cooking lemon meringue tart recipe
  • For the shortcrust pastry, put flour, pieces of butter (100 g), a teaspoon of sugar, and a pinch of salt in a bowl.
    150 g butter, 1.5 cup sugar, 1 pinch salt, 1 cup flour
    Butter, sugar, salt
  • Chop with a knife. Pour in cold water.
    5-6 tbsp water
    Adding cold water
  • Knead the thick dough with your hands. It should form a ball. Put it in the refrigerator for half an hour.
  • Roll out into a sheet and place it in a baking pan (here the diameter is 20 centimeters), making edges of 4-5 centimeters. Prick with a fork.
    Dough in a baking dish
  • Place parchment paper on top and sprinkle with weights, such as beans. This will prevent the shortcrust pastry from rising. Put in the oven for 10 minutes at a temperature of 170 ℃. Then remove the weights and paper, and bake for another 10 minutes.
    Cargo for baking cake bases
  • Make the lemon custard. First, grate the zest finely and squeeze the juice. I got 90 milliliters from two lemons. Pour a cup of sugar into a saucepan, add two egg yolks (set aside the whites in the refrigerator for now).
    2 pcs egg, 2 pcs lemon, 1.5 cup sugar
    Sugar, egg yolks
  • Mix and pour in half of the milk.
    400 ml milk
  • Add cornstarch.
    1.5 tbsp cornstarch
  • Stir to remove lumps and add the remaining milk.
    400 ml milk
    Heating the cream
  • Place on low heat on the stove. Stir constantly, do not leave. After a couple of minutes, the custard will thicken quickly, which means the cornstarch has thickened. Add the remaining butter. It will melt immediately.
  • Add lemon zest and juice.
    Lemon zest, lemon juice
  • Stir. The mixture will have the consistency of sour cream. If the crust is ready by this time, you can continue immediately, if not, then place cling film directly on the surface of the custard to prevent it from forming a skin.
    The resulting cream
  • Spread the lemon custard on the shortcrust base and smooth it out.
    Laid out cream on a cake
  • Separately, beat the egg whites with a drop of lemon juice and the remaining sugar. Transfer to a piping bag with a nozzle and pipe small flowers onto the pie.
    Putting protein cream on top of lemon cream
  • Place under the grill for 3-4 minutes to brown the egg whites.
    Baking a cake
  • The lemon tart with custard and meringue is ready. It should be cooled well before serving.
    Lemon meringue tart recipe


Calories: 167kcalCarbohydrates: 3gProtein: 2gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 47mgSodium: 188mgPotassium: 80mgFiber: 0.01gSugar: 3gVitamin A: 551IUVitamin C: 0.1mgCalcium: 66mgIron: 0.02mg
Keyword pastry dough, pie




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