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Lemon Curd Tart with Meringue

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A refreshing and indulgent summer dessert featuring a buttery crust, tangy lemon curd, and fluffy toasted meringue topping. Perfect for backyard barbecues or any occasion.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 large egg yolk, room temperature
  • 2–3 tablespoons cold water
  • Pinch of salt
  • 3 large eggs
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) fresh lemon juice (about 3–4 lemons)
  • Zest of 2 lemons
  • 6 tablespoons (85g) unsalted butter, cut into pieces
  • 4 large egg whites, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Make the crust: In a medium bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs with some pea-sized bits. Mix in the egg yolk and cold water, one tablespoon at a time, until the dough just comes together. Wrap the dough in plastic wrap and chill for at least 30 minutes.
  2. Preheat the oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about 1/8-inch (3mm) thickness. Gently press it into your tart pan, trimming any excess edges. Prick the bottom with a fork. Line the crust with parchment paper and fill with pie weights or dried beans.
  3. Bake blind for 15 minutes, then remove the weights and parchment. Bake for another 10-12 minutes, or until golden brown. Let it cool.
  4. Make the lemon curd: In a medium saucepan, whisk together eggs, sugar, lemon juice, and lemon zest. Cook over medium-low heat, stirring constantly until thickened (8-10 minutes). Remove from heat and whisk in butter until smooth. Pour curd into cooled crust and chill for 30 minutes.
  5. Prepare the meringue: Beat egg whites with cream of tartar on medium speed until soft peaks form. Gradually add sugar, increasing speed to high, and beat until stiff, glossy peaks form. Stir in vanilla if using.
  6. Top the tart: Spread meringue evenly over chilled lemon curd, making peaks with a spoon. Toast meringue with a kitchen torch until golden brown or under broiler for 1-2 minutes, watching carefully.
  7. Let tart cool to room temperature before slicing. Best eaten the same day but can be refrigerated for up to 2 days.

Notes

Blind bake the crust to prevent sogginess. Use fresh lemons for best flavor. Ensure bowl and beaters are clean for stable meringue. Toast meringue carefully to avoid burning. Can substitute gluten-free flour or vegan butter and aquafaba for dietary needs.

Nutrition

Keywords: lemon curd tart, meringue tart, summer dessert, homemade dessert, lemon dessert, easy tart recipe

Find it online: https://pokirecipes.com/lemon-curd-tart-with-meringue-recipe-easy-homemade-dessert-perfect-for-summer/