Classic Lemon Meringue Tart Recipe

Classic Lemon Meringue Tart Recipe

How To Make Classic Lemon Meringue Tart

You can never go wrong with a great recipe for a classic lemon meringue tart. This dessert gives you just the perfect balance of tart & sweet in every bite.

Preparation: 10 minutes
Cooking: 10 minutes
Refrigerate Time: 3 hours
Total: 3 hours 20 minutes



For Crust:

  • 5cupsall purpose flour
  • 2cupspowdered sugar
  • salt
  • 1lbunsalted butter
  • 6largeegg yolks
  • beans or pie weights,dried

For Filling:

  • 7juice of lemons,finely zest and strained, grated
  • cupgranulated sugar
  • 6largeeggs
  • 9largeegg yolks
  • stick unsalted butter

For Meringue:

  • 5largeegg whites
  • ¼tspcream of tartar
  • ¼tspsalt
  • ¼cupgranulated sugar



  1. Place flour, sugar, a pinch of salt, and butter in food processor. Pulse until crumbly. Add egg yolks. Process until ingredients are fully combined and mixture forms a ball.

  2. Heat oven to 325 degrees F. Press crust evenly into 10-inch tart pan. Prick bottom and sides with fork.

  3. Fill crust with dried beans or pie weights. Bake until golden brown. Remove from oven; discard beans or pie weights. Cool crust on rack.


  1. Place all ingredients except butter in large saucepan over very low heat. Whisk continuously until eggs have broken up, sugar has dissolved, and mixture looks thick.

  2. Add half of butter and continue whisking until mixture thickens and will coat back of a spoon. Add remaining butter. Continue whisking to prevent mixture from curdling.

  3. Remove filling from heat, place on cold surface, and whisk until lukewarm to touch.


  1. Place egg whites, cream of tartar, and salt in a large bowl. With electric mixer at low speed, beat until soft peaks begin to form.

  2. Increase speed to medium and add sugar, 1 tablespoon at a time, beating just until stiff peaks form. Do not overbeat.


  1. Place baking rack in middle of a 450-degree-F oven. Spoon filling decoratively into baked shell, mounding it in center and spreading to outer edge so it touches the crust.

  2. Spoon meringue on top. Bake until meringue is lightly brown on edges, which takes about 5 to 7 minutes; do not allow it to overcook.

  3. Remove and cool on rack. Refrigerate at least 3 hours before serving.


  • Calories: 1149.00kcal
  • Fat: 70.09g
  • Saturated Fat: 41.30g
  • Trans Fat: 2.42g
  • Monounsaturated Fat: 19.62g
  • Polyunsaturated Fat: 4.18g
  • Carbohydrates: 116.76g
  • Fiber: 2.82g
  • Sugar: 64.99g
  • Protein: 17.14g
  • Cholesterol: 546.53mg
  • Sodium: 727.37mg
  • Calcium: 89.49mg
  • Potassium: 250.45mg
  • Iron: 4.44mg
  • Vitamin A: 649.05µg
  • Vitamin C: 21.52mg
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