Lemon Curd Tart with Swiss Meringue
This lemon meringue tart has a buttery pâte sucrée crust, silky lemon curd filling, and a toasted Swiss meringue topping. It looks lovely and elegant because the Swiss meringue topping is fairly minimal, so you can see the beautiful contrast between bright yellow curd and the white meringue.
About this recipe
I think pâte sucrée is the perfect base for a lemon tart. It’s richer and more cookie-like than regular pie crust, which makes it sturdy enough to hold the lemon filling without getting soggy. I have a full pâte sucrée recipe on the blog that works beautifully here.
The filling is the same lemon curd I use in my lemon meringue pie with graham cracker crust. It’s tangy, smooth, and sets up well so you get clean slices. The meringue topping is a Swiss meringue, which is more stable than French meringue and has a silky texture that toasts so nicely with a kitchen torch, or you can pop it under the broiler. I use less meringue than on my mile-high lemon meringue pie because I want the lemon flavor to be the star here.
A few of the key ingredients
Method
The tart shell
- Make the pâte sucrée and roll it out to 3-4mm thick and fit it into a 9-10 inch tart pan.
- Trim the edges, dock the base with a fork, and chill for 20-30 minutes.
- Bake until golden brown, then let it cool completely
Make the lemon filling
- Whisk water, sugar, lemon juice, cornstarch, salt, and lemon zest in a medium saucepan over medium heat.
- Let it boil, whisking regularly until it becomes thick and glossy.
- Drizzle the hot mixture into the egg yolks, slowly while whisking to temper them
- Cook again until the mixture is thick and boiling again, then remove from the heat and add the butter.
- Strain the lemon filling through a fine-mesh sieve into the cooked tart shell.
Swiss meringue topping
- Combine egg whites and sugar in a heatproof bowl over simmering water. Whisk constantly until the sugar dissolves.
- Whip on high speed until stiff, glossy peaks form.
- Pipe the meringue onto the chilled tart however you like.
- Use a kitchen torch to toast the meringue until golden brown.
Tips
- Don’t skip straining the filling through a sieve. It removes any bits of cooked egg and gives you a perfectly smooth, glossy curd.
- If you don’t have a kitchen torch, you can brown the meringue under the broiler for 1-2 minutes, but watch it very carefully as it can burn quickly.
- For the cleanest slices, use a sharp knife and wipe it clean with a damp cloth between each cut. Use one smooth downward motion instead of sawing back and forth.
- Use one smooth downward motion instead of sawing back and forth.
- Use a thin offset spatula to carefully lift out the first slice. The rest will come out more easily after that.
Storing
This tart is best served the day it’s made, especially once the meringue is added. The lemon filling can be made a day ahead and kept covered in the refrigerator. Add the meringue just before serving for the best texture. Leftover tart can be stored in the refrigerator for up to 2 days.
More lemon and tart recipes
If you love this tart, try my Lemon Meringue Pie with Graham Cracker Crust which uses the same lemon filling, or these Mini Lemon Meringue Tartlets for individual servings. You can also use the pâte sucrée for other fruit tarts, or make lemon curd to use in cakes and pastries. For more lemony desserts, check out my Lemon Bars with Graham Cracker Crust or Strawberry Lemon Muffins.
Lemon Meringue Tart with Swiss Meringue
Ingredients
Pâte sucrée
- 113 g unsalted butter soft but not greasy
- 90 g powdered sugar
- 1 large egg
- 220 g all-purpose flour
- ¼ tsp salt
Lemon Filling
- 4 large egg yolks
- 240 g water cold
- 200 g granulated sugar
- 30 g cornstarch
- 1/8 tsp salt
- 120 g lemon juice fresh
- 1 Tbsp lemon zest
- 28 g butter salted or unsalted
Swiss meringue
- 2 large egg whites from the yolks above
- 100 g granulated sugar
- Tiny pinch of salt
Instructions
Prepare the crust
- Cream the butter and powdered sugar until smooth (but don't aerate it). 113 g unsalted butter, 90 g powdered sugar
- Beat in the egg until combined. 1 large egg
- Add the flour and salt, mix until the dough just comes together. Shape into a disc, wrap, and chill for at least 30 minutes. 220 g all-purpose flour, ¼ tsp salt
- Roll the pâte sucrée out to 3-4mm thick and fit it into a 9-10 inch tart pan with a removable bottom. Trim the edges, dock the base with a fork, and chill for 20-30 minutes.
- Preheat your oven to 340°F (170°C).
- Line the chilled tart shell with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes.
- Remove the parchment and weights. Bake for another 15-20 minutes until the crust is golden brown all over. Let it cool completely.
Make the lemon filling
- Add the egg yolks to a medium bowl and whisk them together by hand. Set aside. Save two of the remaining egg whites in the fridge for the meringue. 4 large egg yolks
- Whisk water, sugar, lemon juice, cornstarch, salt, and lemon zest in a medium saucepan over medium heat. Let it boil, whisking regularly until it becomes thick and glossy. 240 g water, 200 g granulated sugar, 30 g cornstarch, 1/8 tsp salt, 120 g lemon juice, 1 Tbsp lemon zest
- Take it off the heat, drizzle in a bit at a time of the hot mixture into the egg mixture, whisking while you do. Once the egg yolks have warmed, add everything back into the saucepan and place it over medium heat.
- Cook until the mixture is thick and boiling again, whisking continuously.
- Remove it from the heat and stir through the butter until completely melted and smooth. 28 g butter
- Pour the hot lemon filling into the cooled tart shell. Smooth the top with a spatula.
- Optionally, press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming.
- Refrigerate for at least 3 hours, or until the filling is completely set and firm.
Make the Swiss meringue
- Combine egg whites and sugar in a heatproof metal bowl. 2 large egg whites, 100 g granulated sugar
- Place the bowl over a saucepan of simmering water, making sure the bottom doesn't touch the water.
- Whisk constantly until the sugar has completely dissolved and the mixture reaches 160°F (71°C) on a thermometer. This takes about 3-5 minutes. The mixture should feel smooth when rubbed between your fingers, with no grittiness from the sugar.
- Transfer the bowl to your stand mixer fitted with the whisk attachment (or use a hand mixer).
- Whip on high speed until stiff, glossy peaks form and the bowl is cool to the touch. Add the salt in the last minute of whipping. Tiny pinch of salt
- Remove the plastic wrap from the chilled tart. Spread or pipe the meringue over the lemon filling, creating peaks and swirls.
- Use a kitchen torch to toast the meringue until golden brown. Alternatively, place under the broiler for 1-2 minutes, watching carefully so it doesn't burn.
- Serve immediately or refrigerate until ready to serve.
