Experience a delightful balance of zesty citrus and sweet meringue with this lemon meringue tart. This recipe features a buttery graham cracker crust, a smooth and tangy lemon filling, and a light, fluffy meringue that is beautifully toasted. Perfect for any occasion, this tart is sure to impress your guests with its vibrant flavors and stunning presentation.

Photos of Lemon Meringue Tart Recipe

While most of the ingredients for this lemon meringue tart are common pantry staples, you may need to pick up graham cracker crumbs and heavy cream if you don't typically have them on hand. Additionally, ensure you have fresh lemons for the lemon zest and lemon juice to achieve the best flavor. A candy thermometer is essential for making the perfect meringue.

Ingredients For Lemon Meringue Tart

graham cracker crumbs: Crushed graham crackers used as the base for the crust.

granulated sugar: Used to sweeten the crust and the lemon filling.

butter: Melted and mixed with graham cracker crumbs to form the crust.

eggs: Provides structure to the filling.

lemon zest: Adds a burst of citrus flavor to the filling.

lemon juice: Key ingredient for the tart and tangy lemon filling.

heavy cream: Adds richness and creaminess to the filling.

egg whites: Whipped to make the meringue topping.

cream of tartar: Stabilizes the egg whites for the meringue.

light brown sugar: Used to sweeten and create the meringue topping.

One reader, Jessalin Collado says:

This lemon meringue tart recipe is a delight! The crust is perfectly crisp, the filling is tangy and smooth, and the meringue is light and fluffy. It's a beautiful balance of flavors and textures. A must-try for any dessert lover!

Jessalin Collado

Key Techniques for Mastering Lemon Meringue Tart

Yes.

How to prepare a graham cracker crust: Combine graham cracker crumbs, sugar, and melted butter, then press the mixture into a tart or pie pan and bake until lightly browned.

How to whisk eggs and sugar: Whisk eggs and sugar together until smooth, ensuring the sugar is fully dissolved.

How to strain filling: Pour the filling mixture through a sieve to remove any lumps or zest pieces for a smoother texture.

How to make meringue: Whip egg whites with cream of tartar, then gradually add hot sugar syrup while continuing to whip until firm peaks form.

How to use a candy thermometer: Monitor the temperature of the sugar syrup to ensure it reaches the correct stage for meringue.

How to brown meringue with a torch: Use a kitchen torch to lightly brown the outside of the meringue for a finished look.

How To Make Lemon Meringue Tart

This lemon meringue tart is filled with creamy lemon filling with a graham crust bottom and a brown sugar meringue on top. Definitely a luscious dessert.

Preparation: 2 hours

Cooking: 2 hours

Total: 4 hours

Serves:

Ingredients

For Crust:

1¼cupsgraham cracker crumbs
2tbspgranulated sugar
4tbspbuttermelted

For Filling:

6largeeggs
1½cupsgranulated sugar
1tbsplemon zestfinely grated
¾cuplemon juicefreshly squeezed
1cupheavy cream

For Meringue:

¾cupegg whites
¼tspcream of tartar
1½cupslight brown sugarfirmly packed

Instructions

Preheat the oven to 325 degrees F.

Crust:

Place the graham cracker crumbs and sugar in a bowl and stir to combine. Add the butter and stir until crumbs are all moistened.
Pour the graham cracker mixture into a 9-inch non-stick tart pan or pie pan. Firmly press the mixture into the bottom and sides of the pan.
Bake the crust for 10 to 12 minutes or until lightly browned.

Filling:

While the crust is baking, prepare the filling. Whisk the eggs and sugar together in a bowl until smooth.
Whisk in the lemon juice until thoroughly incorporated.
Whisk in the cream and then strain the filling through a sieve into a large measuring cup and stir in the zest. The filling will be quite liquid at this point.
Without removing the crust from the oven, pour the filling into the crust.
Bake the tart for 35 to 40 minutes until the center is just set. Cool the tart on a rack and then refrigerate for at least 1 hour.

Meringue:

Place the egg whites and cream of tartar into a stand mixer fitted with a whisk attachment.
Place the brown sugar into a medium heavy saucepan and add just enough water to cover.
Put the candy thermometer on the pan and turn the heat to High.
When the sugar reaches 240 degrees F, start whipping the egg whites by turning the mixer to High speed. Add the sugar syrup when the egg whites are foamy and starting to thicken.
When the sugar reaches 245 degrees F, remove the thermometer from the pan and turn the mixer speed down to Medium.
Pour the sugar into the egg whites in a thin, steady stream while avoiding the moving whisk.
When all the sugar has been added, continue whipping until the meringue reaches the firm peak stage.
Quickly spread the meringue over the tart with a large spoon or offset spatula.
Brown the outside of the meringue with a torch. Store the tart in the fridge until ready to serve.

Recipe Notes

1. If there are leftover fillings, pour the leftovers into a greased ovenproof dish and bake it along with the tart for a snack for later on.

Nutrition

Calories: 421.29kcal
Fat: 18.06g
Saturated Fat: 9.71g
Trans Fat: 0.27g
Monounsaturated Fat: 5.26g
Polyunsaturated Fat: 1.93g
Carbohydrates: 60.23g
Fiber: 0.27g
Sugar: 55.46g
Protein: 6.82g
Cholesterol: 156.42mg
Sodium: 136.39mg
Calcium: 62.99mg
Potassium: 159.75mg
Iron: 1.00mg
Vitamin A: 184.69µg
Vitamin C: 8.00mg

Expert Technique Tip for a Flawless Lemon Meringue Tart

When making the meringue, ensure that the egg whites are at room temperature before you start whipping them. Room temperature egg whites whip up to a greater volume and create a more stable meringue. Additionally, make sure your mixing bowl and whisk are completely clean and free of any grease, as even a small amount of fat can prevent the egg whites from whipping properly.

Time-Saving Tips for Making Lemon Meringue Tart

Prepare the crust in advance: Make the graham cracker crust a day ahead and store it in the fridge to save time on baking day.

Use a stand mixer: A stand mixer can whip the meringue faster and more efficiently than doing it by hand.

Pre-measure ingredients: Measure all your ingredients before starting to streamline the process.

Simultaneous tasks: While the crust is baking, start preparing the filling to save time.

Torch the meringue: Using a kitchen torch to brown the meringue is quicker than using the oven.

Substitute Ingredients For Lemon Meringue Tart Recipe

graham cracker crumbs - Substitute with digestive biscuit crumbs: Digestive biscuits have a similar texture and sweetness, making them a good alternative for the crust.
granulated sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness level and can add a slight caramel flavor.
butter - Substitute with margarine: Margarine can provide a similar fat content and texture for the crust.
eggs - Substitute with silken tofu: Silken tofu can mimic the texture of eggs in the filling and is a good vegan alternative.
lemon zest - Substitute with lime zest: Lime zest provides a similar citrus flavor and aromatic quality.
lemon juice - Substitute with lime juice: Lime juice has a similar acidity and citrus flavor, making it a good substitute.
heavy cream - Substitute with coconut cream: Coconut cream has a similar richness and can add a slight coconut flavor.
egg whites - Substitute with aquafaba: Aquafaba, the liquid from canned chickpeas, can be whipped into a meringue-like consistency and is a good vegan alternative.
cream of tartar - Substitute with lemon juice: Lemon juice can stabilize egg whites similarly to cream of tartar.
light brown sugar - Substitute with white granulated sugar: White granulated sugar can be used, though it will lack the molasses flavor of light brown sugar.

Presentation Ideas for a Stunning Lemon Meringue Tart

Use a tart ring: Present the lemon meringue tart in a sleek, stainless steel tart ring to give it a clean, professional edge.
Create a smooth, glossy finish: Ensure the lemon filling is perfectly smooth and glossy. Use a blowtorch to gently remove any bubbles on the surface before it sets.
Perfectly browned meringue peaks: Use a blowtorch to create evenly browned, dramatic peaks on the meringue, giving it a sophisticated, artisanal look.
Garnish with lemon zest curls: Add delicate curls of lemon zest on top of the meringue for a pop of color and a hint of freshness.
Add edible flowers: Place a few small, edible flowers around the tart for a touch of elegance and visual appeal.
Serve with a quenelle of crème fraîche: Accompany the tart with a quenelle of crème fraîche on the side to add a creamy contrast to the tartness of the lemon filling.
Use a marble slab: Present the tart on a chilled marble slab to keep it cool and add a luxurious touch to the presentation.
Drizzle with lemon syrup: Lightly drizzle a thin stream of lemon syrup around the plate for added flavor and visual interest.
Add a dusting of powdered sugar: Lightly dust the edges of the tart with powdered sugar to give it a delicate, refined finish.
Serve with a side of fresh berries: Include a small side of fresh berries to complement the tart and add a burst of color and freshness to the plate.

Essential Kitchen Tools for Making a Perfect Tart

Oven: Used to bake the crust and the tart filling to the perfect consistency.
Mixing bowl: Essential for combining ingredients for the crust, filling, and meringue.
Whisk: Ideal for whisking eggs, sugar, lemon juice, and cream to create a smooth filling.
Sieve: Used to strain the filling to ensure a smooth texture.
Measuring cup: Helps in accurately measuring liquid ingredients like lemon juice and heavy cream.
Tart pan: A 9-inch non-stick pan to shape and bake the tart crust and filling.
Stand mixer: Fitted with a whisk attachment, it is crucial for whipping the egg whites and making the meringue.
Candy thermometer: Used to monitor the temperature of the sugar syrup for the meringue.
Heavy saucepan: Necessary for heating the sugar syrup to the right temperature.
Offset spatula: Useful for spreading the meringue evenly over the tart.
Kitchen torch: Used to brown the outside of the meringue for a beautiful finish.
Cooling rack: Allows the tart to cool evenly after baking.
Refrigerator: Essential for chilling the tart to set the filling properly before serving.

Storing and Freezing Lemon Meringue Tart: A Guide

The lemon meringue tart can be stored in the refrigerator for up to 3 days. Cover the tart loosely with plastic wrap or aluminum foil to prevent the meringue from absorbing any odors from the fridge.
If you want to freeze the tart, it's best to freeze it before adding the meringue topping. Wrap the cooled tart tightly in plastic wrap and then aluminum foil. Freeze for up to 1 month.
To serve the frozen tart, thaw it overnight in the refrigerator. Once thawed, prepare the meringue according to the recipe instructions and spread it over the top of the tart. Brown the meringue with a kitchen torch and serve immediately.
If you have leftover tart with the meringue topping, you can still freeze it. However, keep in mind that the texture of the meringue may change slightly upon thawing. To freeze, wrap the tart tightly in plastic wrap and aluminum foil. Freeze for up to 1 month. Thaw the tart overnight in the refrigerator before serving.
If you prefer, you can make the lemon filling ahead of time and store it in the refrigerator for up to 3 days. When ready to serve, prepare the crust and meringue, assemble the tart, and brown the meringue just before serving.

How To Reheat Lemon Meringue Tart Leftovers

The best way to reheat a leftover lemon meringue tart is to warm it up gently in the oven. Preheat your oven to 325°F (165°C) and place the tart on a baking sheet lined with parchment paper. Heat the tart for 10-15 minutes, or until the filling is warm and the meringue is lightly toasted. Keep an eye on the tart to ensure the meringue doesn't burn.
If you prefer a quicker method, you can reheat individual slices of the tart in the microwave. Place a slice on a microwave-safe plate and heat it on medium power for 15-20 seconds at a time, until the filling is warm. Be careful not to overheat the tart, as the meringue may become rubbery or melt.
For a crispy crust and a cold filling, you can also enjoy leftover lemon meringue tart straight from the refrigerator. This method works well if you don't mind a chilled filling and prefer a contrast between the cold lemon custard and the crisp, sweet meringue.
If the meringue has become slightly weepy or lost its shape during storage, you can refresh it by placing the tart under the broiler for a minute or two. Keep a close eye on the tart to prevent the meringue from burning, and remove it from the broiler once it's lightly toasted and golden brown.

Fascinating Facts About Lemon Meringue Tart

A unique aspect of this lemon meringue tart recipe is the use of light brown sugar in the meringue instead of the more traditional granulated sugar. This adds a deeper, caramel-like flavor to the meringue, complementing the tartness of the lemon filling.

Is Making Lemon Meringue Tart at Home Cost-Effective?

The lemon meringue tart recipe is moderately cost-effective for a household. The graham cracker crust ingredients are inexpensive, and the lemon filling uses common pantry items like eggs, sugar, and lemon juice. The most costly component is the meringue, which requires a significant amount of egg whites and light brown sugar. Overall, the approximate cost for a household of 4 people is around $12-$15. Given the delightful taste and presentation, I would rate this recipe a solid 8 out of 10 in terms of cost-effectiveness.

Is Lemon Meringue Tart Healthy or Unhealthy?

The lemon meringue tart recipe, while undeniably delicious, is not particularly healthy. Here's why:

The crust is made with graham cracker crumbs, sugar, and butter, which are high in calories, fat, and added sugars.
The filling contains a significant amount of sugar and heavy cream, contributing to the overall calorie and fat content.
The meringue topping is made with egg whites and a large quantity of brown sugar, further increasing the sugar content of the dessert.

While this tart may be enjoyed as an occasional treat, it should be consumed in moderation due to its high calorie, fat, and sugar content.

To make this recipe healthier, consider the following suggestions:

Reduce the amount of sugar in the crust, filling, and meringue. You can experiment with using natural sweeteners like honey or maple syrup in place of some of the granulated sugar.
Use whole wheat graham crackers or a nut-based crust to increase the fiber content and provide healthier fats.
Replace some of the heavy cream in the filling with low-fat milk or yogurt to reduce the fat content.
Top the tart with fresh fruit, such as berries or sliced citrus, to add nutrients and natural sweetness.
Serve smaller portions and pair the tart with a side of fresh fruit or a light salad to balance out the richness of the dessert.

Editor's Opinion: Why Lemon Meringue Tart is a Must-Try

This lemon meringue tart recipe offers a delightful balance of tangy lemon filling and sweet, fluffy meringue. The graham cracker crust adds a pleasant crunch and complements the creamy filling. The use of brown sugar in the meringue introduces a subtle caramel note, enhancing the overall flavor profile. However, the process of making the meringue could be simplified by using granulated sugar instead of brown sugar, which might be more consistent. Overall, this recipe is well-structured and yields a visually stunning and delicious tart, perfect for impressing guests.

Enhance Your Lemon Meringue Tart Recipe with These Unique Side Dishes:

Roasted Asparagus with Parmesan: Complement the zesty lemon meringue tart with a side of roasted asparagus drizzled in olive oil and sprinkled with Parmesan cheese. The earthy flavors of the asparagus will balance the tart's sweetness, creating a delightful contrast.

Grilled Shrimp Skewers: Add a touch of elegance to your dessert experience with grilled shrimp skewers. The smoky, savory shrimp pairs wonderfully with the bright citrus notes of the lemon tart, making for a sophisticated and satisfying meal.

Berry Compote: Enhance the lemon meringue tart with a vibrant berry compote. The tartness of mixed berries like raspberries, blueberries, and blackberries will add an extra layer of flavor, making each bite a burst of fruity delight.

Herb-Crusted Chicken: For a heartier option, serve the lemon meringue tart alongside herb-crusted chicken. The savory, aromatic herbs and tender chicken will provide a satisfying contrast to the tart's sweet and tangy profile.

Minted Pea Soup: Start your meal with a refreshing minted pea soup. The light, creamy pea base infused with fresh mint will cleanse your palate and prepare you for the rich, citrusy flavors of the lemon meringue tart.

Delicious Alternatives to Lemon Meringue Tart

Key Lime Pie: Dive into the tropical flavors of a key lime pie. This dessert features a tangy and creamy filling made with key lime juice and a buttery graham cracker crust. Top it with a dollop of whipped cream for a refreshing finish.

Chocolate Mousse Tart: Indulge in the rich and velvety goodness of a chocolate mousse tart. This dessert combines a crisp chocolate crust with a luscious chocolate mousse. Garnish with fresh berries or a sprinkle of cocoa powder for an elegant touch.

Raspberry Cheesecake: Savor the creamy and fruity delight of a raspberry cheesecake. This dessert features a smooth cream cheese filling swirled with raspberry puree on a graham cracker crust. Top with fresh raspberries and a drizzle of raspberry sauce.

Coconut Cream Pie: Transport yourself to a tropical paradise with a coconut cream pie. This dessert boasts a flaky crust filled with a rich coconut custard and topped with whipped cream and toasted coconut flakes.

Banoffee Pie: Experience the irresistible combination of bananas, toffee, and whipped cream in a banoffee pie. This dessert features a digestive biscuit crust layered with dulce de leche, sliced bananas, and a generous topping of whipped cream.

Appetizer and Main Course Ideas to Complement Lemon Meringue Tart

Appetizers:

Stuffed Mushrooms: Elevate your next gathering with these delightful stuffed mushrooms. Imagine plump mushroom caps filled with a savory mixture of cream cheese, garlic, and herbs. The creamy filling contrasts beautifully with the earthy mushrooms, creating a bite-sized treat that's both elegant and satisfying. A sprinkle of parmesan cheese on top adds a touch of umami, making these stuffed mushrooms an irresistible starter.

Caprese Skewers: Bring a touch of Italy to your table with these vibrant caprese skewers. Fresh cherry tomatoes, mozzarella balls, and fragrant basil leaves are threaded onto skewers and drizzled with a rich balsamic glaze. The combination of juicy tomatoes, creamy mozzarella, and aromatic basil creates a harmonious blend of flavors that will transport your taste buds straight to the Mediterranean. These caprese skewers are perfect for a light and refreshing appetizer.

Main Courses:

Grilled Herb-Marinated Chicken: Grilled Herb-Marinated Chicken: Elevate your dinner with this succulent dish. Marinate the chicken breasts in a blend of fresh herbs, garlic, and olive oil. Grill to perfection, ensuring a crispy exterior and juicy interior. Serve with a side of roasted vegetables and a light lemon vinaigrette salad for a balanced meal.

Stuffed Bell Peppers: Stuffed Bell Peppers: Delight your taste buds with these colorful and nutritious bell peppers. Fill them with a savory mixture of ground beef, quinoa, and tomato sauce. Top with melted cheese and bake until the peppers are tender. Pair with a simple green salad and a slice of crusty bread for a complete and satisfying dinner.

Why trust this Lemon Meringue Tart Recipe:

This lemon meringue tart recipe is a must-try for dessert lovers. The graham cracker crust provides a perfect crunchy base, while the lemon filling offers a delightful balance of tartness and sweetness. The meringue topping is light and fluffy, adding a beautiful finish to the tart. Each step is carefully detailed to ensure your success, from the precise baking times to the exact temperatures for the sugar syrup. Trust this recipe for its clear instructions and the use of quality ingredients, ensuring a delicious and impressive dessert every time.

Want to share your experience making this delightful Lemon Meringue Tart or have any tips to perfect the recipe? Join our Baking and Desserts forum and let's discuss!

FAQ:

How do I know when the lemon filling is set?

The lemon filling is set when the center is just firm but still has a slight jiggle. It should not be liquidy. After baking, it will firm up more as it cools and chills in the fridge.

Can I use a different type of crust?

Absolutely! If you prefer, you can use a traditional pie crust or even a shortbread crust instead of the graham cracker crust. Just make sure to pre-bake it as directed.

Why is my meringue weeping?

Meringue can weep if it's not cooked properly or if there's too much moisture. Make sure to whip the egg whites to firm peaks and add the sugar syrup slowly. Also, browning the meringue with a torch helps to set it and reduce moisture.

Can I make this tart ahead of time?

Yes, you can make the tart a day in advance. Just keep it refrigerated until you're ready to serve. Add the meringue and brown it right before serving for the best texture.

What if I don't have a candy thermometer for the meringue?

If you don't have a candy thermometer, you can still make the meringue by heating the sugar and water until it reaches the soft-ball stage. This is when a small amount of syrup dropped into cold water forms a soft, pliable ball.