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Lemon Curd Tart Recipe: Easy Homemade Meringue Dessert for Special Occasions

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This show-stopping lemon curd tart features a crisp buttery shell, silky-smooth lemon curd, and a cloud of toasted meringue. Perfect for birthdays, holidays, or any time you crave a bright, tangy treat.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup powdered sugar
  • 1/4 teaspoon salt
  • 1 large egg yolk
  • 1–2 tablespoons ice water
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1/2 cup freshly squeezed lemon juice (about 2–3 lemons)
  • 2 tablespoons lemon zest
  • 1/2 cup unsalted butter, cut into pieces
  • Pinch of salt
  • 3 large egg whites, room temperature
  • 1/2 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. Make the Tart Shell: In a mixing bowl, whisk flour, powdered sugar, and salt. Add cold butter and rub in until mixture resembles coarse crumbs.
  2. Add egg yolk and mix just to combine. Drizzle in ice water, a little at a time, until dough comes together.
  3. Shape into a disc, wrap in plastic, and chill for at least 30 minutes.
  4. Roll dough into a 12-inch circle on a floured surface. Fit into a 9-inch tart pan, trim excess, and prick base with a fork.
  5. Line with parchment and fill with pie weights. Bake at 375°F for 15 minutes. Remove weights and bake 10 more minutes until golden. Cool completely.
  6. Prepare the Lemon Curd: In a saucepan, whisk eggs, sugar, lemon zest, lemon juice, and a pinch of salt.
  7. Set over medium-low heat, whisking constantly. Add butter, a few pieces at a time, letting it melt before adding more.
  8. Cook, stirring, until curd thickens and coats the back of a spoon (about 8-10 minutes). Strain if lumpy.
  9. Pour curd into cooled tart shell, smooth top, and chill at least 30 minutes.
  10. Make the Meringue: In a clean bowl, beat egg whites with cream of tartar on medium speed until soft peaks form.
  11. Gradually add sugar, 1 tablespoon at a time, beating until glossy stiff peaks form. Add vanilla if using.
  12. Assemble and Toast: Spread or pipe meringue over chilled curd, making swoops and peaks. Ensure meringue touches crust edges.
  13. Torch meringue with a kitchen torch until golden-brown, or broil in oven for 1-2 minutes, watching closely.
  14. Let cool at least 30 minutes before slicing.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute plant-based butter. Chill tart shell and curd before adding meringue for best results. Use a hot, clean knife for neat slices. If making ahead, add and toast meringue just before serving.

Nutrition

Keywords: lemon curd tart, meringue dessert, lemon tart, special occasion dessert, easy lemon tart, homemade meringue, bakery-style tart, citrus dessert, spring dessert, summer dessert

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