Lemon Meringue 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's elegant enough for special occasions but easy enough to make any time you're craving that perfect balance of tart and sweet.
Ingredients
Pâte sucrée
- 100 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). 100 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.
Notes
For full pâte sucrée instructions with step-by-step photos, see my pâte sucrée recipe.
Make ahead: The tart shell can be baked up to 2 days ahead and stored at room temperature. The lemon filling can be made and added to the shell up to 1 day ahead. Add the meringue just before serving for the best results.
Clean slices: For the neatest slices, use a sharp knife and wipe it clean with a damp cloth between each cut.
Leftover egg whites: This recipe will leave you with 2 extra egg whites. Use them in Swiss meringue buttercream, meringue cookies, or freeze them for later use.
Measuremens
Both metric and US customary measurements are provided. Use the toggle on the recipe card to switch between the two.Nutrition
Serving: 1servingCalories: 253kcalCarbohydrates: 42gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 79mgSodium: 132mgPotassium: 49mgFiber: 1gSugar: 30gVitamin A: 169IUVitamin C: 5mgCalcium: 15mgIron: 1mg
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