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Classic Meyer Lemon Meringue Tart
Total Time

1 hr 45 min

1 hr 45 min

Prep Time

1 hr

1 hr

Cook Time

45 minutes

45 min

Total Time

1 hr 45 min

1 hr 45 min

Prep Time

1 hr

1 hr

Cook Time

45 minutes

45 min

Ingredients

for 4 servings

Meyer Lemon Curd

  • ½ cup fresh meyer lemon juice, (from 4-5 lemons)
  • ⅔ cup granulated sugar (135 g)
  • ¼ teaspoon kosher salt
  • 2 large eggs
  • 4 large egg yolks
  • 1 stick unsalted butter, chilled and cubed

Meringue

  • 1 ⅓ cups granulated sugar (265 g)
  • ⅓ cup water (80 g)
  • 4 large egg whites
  • 1 French pastry tart shell, baked

Nutrition Info

  • Calories 501
  • Fat 14g
  • Carbs 73g
  • Fiber 0g
  • Sugar 72g
  • Protein 19g

Estimated values based on one serving size.

Preparation

  1. Make the Meyer lemon curd: Fill a small pot halfway with water and bring to a boil. Place a medium heatproof bowl over the pot, making sure the bottom of the bowl is not touching the water. Reduce the heat to medium-low. Add the Meyer lemon juice, sugar, salt, eggs, and egg yolks to the bowl and cook, whisking constantly, for 10 minutes, until the mixture is smooth and foamy. Add the butter, a cube at a time, whisking continuously until melted and incorporated and the curd thickens. If the mixture has curdled, strain through a fine-mesh strainer into a clean bowl.
  2. Make the meringue. In a small pot, combine the water and sugar and boil over medium-high heat until the temperature reaches 180°F (82°C), about 10 minutes.
  3. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy.
  4. Increase the mixer speed to high and slowly pour in the hot sugar syrup. Whip until stiff peaks form, 6–8 minutes.
  5. Add the Meyer lemon curd to the tart shell and spread in an even layer. Dollop the meringue on top of the curd. Use a kitchen torch to toast the meringue until light golden brown. Chill the tart in the refrigerator for one hour until ready to serve.
  6. Slice and serve.
  7. Enjoy!

Ingredients

for 4 servings

Meyer Lemon Curd

  • ½ cup fresh meyer lemon juice, (from 4-5 lemons)
  • ⅔ cup granulated sugar (135 g)
  • ¼ teaspoon kosher salt
  • 2 large eggs
  • 4 large egg yolks
  • 1 stick unsalted butter, chilled and cubed

Meringue

  • 1 ⅓ cups granulated sugar (265 g)
  • ⅓ cup water (80 g)
  • 4 large egg whites
  • 1 French pastry tart shell, baked

Nutrition Info

  • Calories 501
  • Fat 14g
  • Carbs 73g
  • Fiber 0g
  • Sugar 72g
  • Protein 19g

Estimated values based on one serving size.

Preparation

  1. Make the Meyer lemon curd: Fill a small pot halfway with water and bring to a boil. Place a medium heatproof bowl over the pot, making sure the bottom of the bowl is not touching the water. Reduce the heat to medium-low. Add the Meyer lemon juice, sugar, salt, eggs, and egg yolks to the bowl and cook, whisking constantly, for 10 minutes, until the mixture is smooth and foamy. Add the butter, a cube at a time, whisking continuously until melted and incorporated and the curd thickens. If the mixture has curdled, strain through a fine-mesh strainer into a clean bowl.
  2. Make the meringue. In a small pot, combine the water and sugar and boil over medium-high heat until the temperature reaches 180°F (82°C), about 10 minutes.
  3. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy.
  4. Increase the mixer speed to high and slowly pour in the hot sugar syrup. Whip until stiff peaks form, 6–8 minutes.
  5. Add the Meyer lemon curd to the tart shell and spread in an even layer. Dollop the meringue on top of the curd. Use a kitchen torch to toast the meringue until light golden brown. Chill the tart in the refrigerator for one hour until ready to serve.
  6. Slice and serve.
  7. Enjoy!

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