Tangy Lemon Meringue Tart

Name: Tangy Lemon Meringue Tart
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 1⁄2 cups all-purpose flour; 1⁄2 cup unsalted butter, cold and cubed; 1⁄4 cup granulated sugar; 1⁄4 teaspoon salt; 1 large egg yolk; 2 – 3 tablespoons ice-cold water; 1 cup fresh lemon juice; 1 cup granulated sugar; 4 large eggs; 1⁄2 cup unsalted butter, cold and cubed; Zest of 2 lemons; 4 large egg whites; 1 cup granulated sugar; 1⁄2 teaspoon cream of tartar; 1⁄2 teaspoon vanilla extract; Fresh lemon zest (optional); Fresh mint leaves (optional)

Author: Amelia Sinclair

Published: June 22, 2025

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Introduction to Tangy Lemon Meringue Tart

There’s something utterly delightful about a slice of Tangy Lemon Meringue Tart that just brightens up your day. Whether you’re winding down after a busy week or looking to impress guests with a homemade dessert, this tart is your answer. The combination of the fluffy meringue and the zesty lemon filling creates a refreshing experience that’s hard to resist.

In just a bit, I’ll guide you through how to create this citrus bliss. It’s simple enough that even on your busiest of days, this tart can be baked and served with love. Let’s dive in!

Why You’ll Love This Tangy Lemon Meringue Tart

This Tangy Lemon Meringue Tart is a real game-changer for busy days. Not only is it quick to prepare, but it also delivers vibrant flavors that will leave your family asking for seconds. The balance of sweet meringue and tart lemon creates a symphony in your mouth.

Plus, this dessert makes a stunning centerpiece for gatherings, making you the star of any event without the stress. You’ll love how easy it is to elevate your dessert game!

Ingredients for Tangy Lemon Meringue Tart

Let’s gather our ingredients for this delightful Tangy Lemon Meringue Tart. Here’s a list of what you’ll need to whip up this zesty dessert:

All-purpose flour: This is the base for your tart crust. It provides the perfect structure.
Unsalted butter: Cold and cubed, it creates a tender crust. Make sure it’s chilly for the best texture!
Granulated sugar: You’ll need this for both the crust and the filling; it balances the tartness of the lemons.
Salt: A pinch elevates all the flavors. Don’t skip it!
Egg yolk: This adds richness to the dough, making it flaky.
Ice-cold water: Helps bring the crust dough together without warming it up too much.
Fresh lemon juice: The star of the recipe! It gives that unmistakably tangy flavor.
Eggs: These thicken your lemon curd and lend it a silky texture.
Cold unsalted butter: Stirred into the curd, it adds smoothness and richness.
Lemon zest: Freshly grated, it enhances the lemon flavor immensely.
Egg whites: Essential for the meringue topping, they whip up beautifully into fluffy peaks.
Cream of tartar: This stabilizes the meringue, ensuring it holds its shape when baked.
Vanilla extract: Just a hint adds depth to the meringue.
Fresh lemon zest and mint leaves (optional): These are lovely garnishes for a pop of color and flavor.

For the exact measurements of these ingredients, you can find them at the bottom of this article. Now, gather these goodies, and let’s get baking!

How to Make Tangy Lemon Meringue Tart

Now that we have our ingredients ready, let’s dive into the step-by-step process of creating this delicious Tangy Lemon Meringue Tart!

Prepare the Tart Crust

First things first—let’s make the crust! In a large mixing bowl, combine the all-purpose flour, cold cubed butter, granulated sugar, and a pinch of salt. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs. This is crucial!

The cold butter is what helps us get that tender, flaky crust. Once you achieve the right texture, add the egg yolk and start incorporating the ice-cold water, one tablespoon at a time. You’ll only want to mix until the dough comes together. Wrap it in plastic and refrigerate for at least an hour to chill.

Roll Out the Dough

After the dough has chilled, it’s time to roll it out! Dust a clean surface with flour and carefully roll the dough to about a 1/4-inch thickness. Be gentle; you don’t want to overwork it! Once rolled, press the dough into a 9-inch tart pan, making sure the sides are well covered. Prick the bottom with a fork to prevent puffing while baking.

Bake the Tart Crust

With the crust shaped nicely, preheat your oven to 350°F (175°C). Bake the tart crust for about 15-20 minutes or until it’s golden brown. Check it occasionally to avoid over-baking. Once baked, let it cool completely on a wire rack.

Prepare the Lemon Curd

While the crust cools, let’s whip up the lemon curd! In a saucepan, mix the fresh lemon juice, granulated sugar, eggs, and lemon zest together. Cook over medium heat, stirring constantly. You want it to thicken enough to coat the back of a spoon—this should take about 10 minutes.

Once thickened, remove it from the heat and stir in cold cubed butter until melted and smooth. Pour this luscious lemon curd into your cooled crust, spreading it evenly.

Prepare the Meringue Topping

Now for the magical meringue! In a clean bowl, beat your egg whites until frothy. Gradually add in the granulated sugar while continuing to beat. Keep going until stiff peaks form—that’s when the meringue stands strong and proud on the whisk.

Add the cream of tartar and a splash of vanilla extract, beating until the mixture is glossy. This will create the perfect topping for our tart!

Assemble the Tart

Time to bring it all together! Spoon the fluffy meringue over the lemon curd filling. Use the back of a spoon to create swirls and peaks in the meringue. I love making my topping look as artistic as possible, so feel free to get creative!

Bake the Tart

Preheat your oven to 375°F (190°C) for the final bake. Place your assembled tart back in the oven for 10-12 minutes, or until the meringue is golden brown and lightly toasted. Keep an eye on it, folks! Once done, remove it from the oven and let it cool completely.

Garnish and Serve

For that final touch, garnish your Tangy Lemon Meringue Tart with fresh lemon zest and mint leaves if desired. This will not only enhance its look but also add a splash of flavor. Slice it up and serve immediately. This tart is sure to wow everyone at your table!

Tips for Success

Make sure your butter remains cold for a flaky crust and airy meringue.
Use fresh lemons for the best flavor; bottled juice doesn’t compare!
Let the tart cool completely to ensure clean slices.
Experiment with meringue textures; peaks can be tall or swirled based on your style.
Store leftovers covered in the fridge, but enjoy it fresh if possible!

Equipment Needed

Tart pan: A 9-inch tart pan with a removable bottom works best. You can also use a pie dish.
Mixing bowls: Have at least two—one for the crust and another for the filling.
Electric mixer: Perfect for whipping the meringue, but a whisk will do in a pinch!
Rubber spatula: Great for spreading the lemon curd and meringue evenly.

Variations

Fruit Variations: Replace lemon with lime or other citrus juices for a unique twist.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for those with dietary restrictions.
Sweetener Swap: Use honey or maple syrup in place of sugar for a natural sweetening option.
Coconut Meringue: Add shredded coconut to the meringue for added texture and flavor.
Herbal Infusion: Steep fresh herbs like basil or mint in the lemon curd for a refreshing herbal note.

Serving Suggestions

Pair your Tangy Lemon Meringue Tart with a dollop of whipped cream for added richness.
A refreshing iced tea or lemonade complements the tartness beautifully.
Serve individual slices on colorful plates for a fun presentation.
Add fresh berries on the side for a pop of color and extra flavor.

FAQs about Tangy Lemon Meringue Tart

Can I use bottled lemon juice for the filling?
While you can, I truly recommend fresh lemon juice. The flavor from fresh lemons is undeniable and makes all the difference in your Tangy Lemon Meringue Tart.

How do I store leftovers?
To keep your tart fresh, cover it with plastic wrap and store it in the fridge. However, it’s best enjoyed within a couple of days!

Can I make the crust ahead of time?
Absolutely! You can prepare the tart crust a day in advance. Just remember to keep it wrapped and refrigerated until you’re ready to make the filling.

What can I do if my meringue doesn’t hold its shape?
If your meringue isn’t holding peaks, it might be due to fat residue on your mixing bowl. Ensure your bowl is thoroughly clean and free from any grease before whipping your egg whites.

Is this Tangy Lemon Meringue Tart suitable for special diets?
While this tart is vegetarian, you can customize it to fit gluten-free or lower-sugar diets by using appropriate substitutes for the flour and sugar.

Final Thoughts

Baking this Tangy Lemon Meringue Tart is more than just a culinary endeavor; it’s a joyful experience that fills your kitchen with warmth and delightful aromas. Each slice embodies the perfect blend of tart and sweet, leaving your taste buds dancing.

Sharing this dessert with family and friends creates cherished moments that linger long after the last bite. Whether it’s a casual weeknight treat or a centerpiece for a gathering, this tart brings smiles and satisfaction. Embrace the joy of baking, and let this tangy masterpiece brighten up your days!