French Lemon Meringue Tart
Airy, tender, elegant, and festive - yet simple to prepare. Lemon Meringue Tart is a classic French dessert that takes a bit of time, but the result is absolutely worth it. It looks so beautiful that it can decorate any celebration table!
Updated : 05 November, 2025
Easy
About 45 min.
Ingredients
Cream
400 milliliters
Milk
4
Egg yolks
250 grams
Sugar
4 tablespoon
Cornstarch
3
Lemon
80 grams
Butter
Base
225 grams
Wheat flour
155 grams
Butter
5 tablespoon
Water
to taste
Salt
Meringue
4
Egg whites
200 grams
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Start by preparing the lemon cream. Use cornstarch (or half the amount if using potato starch). You’ll need 2 portions of milk: 1½ cups (350 ml) and ¼ cup (50 ml).
Step 2
Wash and dry the eggs. Separate the yolks and whites into different bowls. For the cream, you’ll need only the yolks - reserve the whites for later.
Step 3
Beat the raw yolks with a whisk or mixer. Add ¼ cup (50 ml) of milk and whisk again.
Step 4
Add starch to the yolk mixture and stir until smooth with no lumps.
Step 5
Wash and dry the lemons. Finely grate the zest.
Step 6
Squeeze the juice from all lemons and strain it through a sieve to remove pulp and seeds.
Step 7
Pour 1½ cups (350 ml) milk into a saucepan. Add sugar and heat over medium heat, stirring until the sugar dissolves. Once it starts to boil, remove from heat.
Step 8
Slowly pour the hot milk into the yolk mixture while whisking constantly.
Step 9
Return the saucepan to low heat and cook, whisking continuously, until thickened. If it doesn’t thicken, add a little more starch dissolved in cold water or lemon juice and stir until the cream thickens.
Step 10
Add lemon zest, juice, and butter to the cream. Mix well until smooth. Let it cool.
Step 11
While the cream cools, prepare the shortcrust base. Chill the butter in the freezer and use ice-cold water. Sift the flour and add a pinch of salt.
Step 12
Grate the chilled butter directly into the flour, dipping it in flour occasionally to prevent sticking.
Step 13
Rub the butter and flour quickly with your hands until you get crumbs. Add cold water and knead just until the dough comes together - do not overmix.
Step 14
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Step 15
Roll the chilled dough into a 5 mm (¼ in) thick circle. Place it into a tart pan, forming edges. Prick the base with a fork to prevent bubbles. No need to grease the pan.
Step 16
Cover the dough with parchment paper and add pie weights or dried beans to prevent puffing.
Step 17
Bake at 400°F (200°C) for 15 minutes with weights, then remove them and bake another 10 minutes until lightly golden. Let the crust cool completely.
Step 18
How to make meringue: To beat egg whites into meringue, make sure they are at room temperature and the bowl is completely clean and dry. Start whipping slowly, then increase the speed, adding sugar gradually until stiff glossy peaks form.
Step 19
Set up a double boiler. Place a bowl over simmering water (the bottom must not touch the water). Add egg whites and sugar, stirring until the sugar dissolves.
Step 20
Begin whisking the mixture with a mixer over the steam for about 5 minutes until it becomes thick and glossy.
Step 21
Transfer the bowl to an ice bath to cool the meringue quickly and continue beating for a few more minutes until stiff peaks form.
Step 22
Spread the lemon cream evenly over the cooled tart base.
Step 23
Pipe or spoon the meringue on top, forming peaks or swirls as you like.
Step 24
Torch the meringue with a kitchen burner or place the tart under the broiler for 1–2 minutes until lightly browned. Chill before serving. Enjoy!