Lemon Meringue Tart


Imagine a buttery crust filled with creamy lemon curd and topped with sweet meringue. Yum!

What You'll Need

All-Purpose Flour Powdered Sugar Salt Unsalted Butter Egg Yolks Cornstarch Lemon Juice Lemon Zest Egg Whites Cream of Tartar

Combine flour, powdered sugar, salt, and butter in a food processor until coarse meal forms. Use cold butter for best results.


How to make tart crust

Add egg yolk and pulse until combined. Gradually add water, pulsing after each tablespoon, until clumps form.


Shape the crust into a 1-1.5 inch thick disc, wrap in plastic wrap, and refrigerate for at least 2 hours or up to 4 days.


On a lightly floured surface, roll out the dough disc into a 12-inch circle. Rotate and flip the crust regularly that it stays round.


Ensure the crust is large enough to cover the bottom and sides of the baking pan, place the removable bottom in the center of the crust.


Press the crust into a 9-inch pie dish, ensuring it covers the bottom and sides. Trim excess crust, prick with a fork, and freeze for 30 mins


Line chilled crust with parchment paper, ensuring it covers the sides completely. Fill with baking beans and bake for 35 minutes. Cool for 20 mins.


Lemon Curd


How to make

Curved Arrow

Mini Tartlets

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