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Lemon Meringue Tart

Lemon Meringue Tarts

Emma Duckworth
A buttery flaky pastry crust filled with creamy tangy lemon curd and topped with some torched meringue makes these Lemon Meringue Tarts the most delicious of desserts.
4.34 from 3 votes
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Method Pies & Tarts
Cuisine British
Servings 6 Small tarts
Calories 693 kcal


Sweet shortcrust pastry

  • 375 g plain flour (all-purpose flour)
  • 80 g powdered icing sugar (confectioners' sugar)
  • ¼ tsp fine salt
  • 200 g unsalted butter - chopped into small cubes
  • 1 egg and 1 egg yolk - beaten
  • 2 tbsp ice cold water

Lemon curd filling

  • 6 egg yolks
  • 240 g caster sugar (superfine)
  • 2 tbsp lemon zest
  • 200 ml freshly squeezed lemon juice - 3 lemons for both zest and juice
  • 5 g cornflour (corn starch)
  • 60 g double cream (heavy cream)
  • 120 g unsalted butter - cut into small pieces

Italian Meringue

  • 2 large egg whites
  • 100 g caster sugar (superfine)
  • 30 ml water


Sweet shortcrust pastry

  • Sift the dry ingredients, flour, powdered icing sugar and salt into a large bowl. Add the cold, cubed butter into the flour and rub the butter and flour together between your fingers until it resembles a bread crumb consistency. 
  • Make a well in the flour's centre, and using a fork, mix the egg into the flour. Add 2 tablespoons of ice-cold water and use your hands to bring the dough together.
  • Turn the dough out onto a lightly floured surface and press the dough just a couple of times to gather all the crumbs into a ball. Then shape the dough into a disc lightly with your hands. Wrap the dough a couple of times with plastic wrap and refrigerate for 30 minutes minimum.
  • Preheat your oven to 180°C (350°F). Once chilled, let the dough sit at room temperature for ten minutes and then on a lightly floured surface, cut the disc into six even pieces. Roll out each piece of dough until it’s the thickness of a coin. 
  • Ensure the dough is rolled out large enough to cover the base, the sides and enough for over-hang of your tartlet tin. Place the dough into the tart tin and with your fingers gently press the dough up the sides of the tin into all the grooves. Using a sharp knife, cut the excess dough from the tin. Repeat with the remaining dough and tart tins.
  • Prick the pastry base all over with a fork and then line each tart base with parchment paper and fill with pie weights all the way up the sides. 
  • Bake for 15 minutes, then remove the parchment paper and pie weights and return the pastry back to the oven for a further 15 minutes until golden brown.
  • Remove the six tarts from the oven and allow to cool fully.

Lemon curd filling

  • Combine egg yolks, caster sugar, lemon juice, lemon zest, corn flour and double cream in a small heatproof bowl set over a pan of simmering water, making sure the pan does not touch the water.  Whisk constantly until the mixture thickens or the back of a spoon is coated and leave a clear pass if you run your finger through it. This can take between 10-20 minutes. 
  • Remove the bowl from the heat and strain the mixture through a sieve. Add the butter, a few cubes at a time, whisking until fully melted and combined. Don’t rush, the extra whisking allows for a lighter, creamier curd for the tart. Once the curd is at room temperature, fill each tart shell with lemon curd. Allow to set in the fridge for an hour before piping with the meringue.

Italian meringue

  • Put egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment. In a small saucepan over medium heat bring the sugar and water to a boil.
  • Cook over high heat and when the sugar syrup reaches a temperature of 105°C (200°F) degrees begin to whip the egg whites on medium speed. If you do not have a thermometer you can tell that the syrup has reached the correct temperature when big bubbles in the liquid become a bit smaller.
  • Continue to cook the syrup until it reaches a temperature of 115-117°C (239-242°F) and remove it from heat. Increase the whipping speed to high and pour in the syrup in a thin stream while whipping. Whip for about 10 minutes until you get a stable glossy meringue.
  • Transfer the meringue into a pastry bag fitted with a 2 cm round piping tip and decorate the tarts. Brown the meringue with a blowtorch and decorate with lemon thyme.


Tip: The dough recipe makes for x6 11cm (4-inch) tart bases. There will be a little leftover from the overhangs that will be trimmed.
To Store: The Lemon Meringue Tarts will keep for 2-3 days in the fridge covered in cling film. Don’t keep the Lemon Meringue Tarts out at room temp for longer than 2 hours.


Calories: 693kcalCarbohydrates: 122gProtein: 11gFat: 53gSaturated Fat: 32gTrans Fat: 2gCholesterol: 351mgSodium: 130mgPotassium: 156mgFiber: 2gSugar: 71gVitamin A: 1782IUVitamin C: 16mgCalcium: 62mgIron: 4mg
Keyword Lemon Tart
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