Lemon Tart (with or without Meringue)
AuthorJulie
In a large bowl (or the bowl of a stand mixer) beat the butter, sugar and vanilla until well blended and lump-free. Add the flour and salt and beat on low-ish speed until the dough comes together. Press into the bottom and up the sides of a 9 or 10-inch tart pan or similar-sized baking dish and refrigerate until firm.
Meanwhile, preheat the oven to 350F. Poke your tart shell a few times with a fork, line with a piece of foil or parchment and weigh down with some pie weights, dry beans, sugar or oats (you can then use the lightly caramelized sugar or toasted oats!). Bake for 20 minutes, then remove the foil and weights and bake for another 10, or until golden.
As it bakes, make the lemon curd: combine the egg yolks, sugar, lemon zest and juice (you should wind up with about 1/2 cup, depending on the juiciness of your lemons — if you don’t, top it up with a bit more from a bottle or another lemon) and butter in a medium saucepan and cook, whisking, until the mixture bubbles and thickens. Remove from the heat.
When your pie shell is golden, pour in the lemon curd and return it to the oven for 12 minutes. When it comes out it should be kind of wobbly. Set on a wire rack (if you have one) to cool. If you like, you can stop here and refrigerate your pie until it’s chilled, then top with fresh berries or serve plain, with or without whipped cream or coconut cream. Otherwise you can top it with Swiss meringue!
If you have time, refrigerate your pie until it’s chilled and set before you add your meringue, but it’s OK if it’s just cooled down and still a bit warm. (The colder the lemon filling, the more cleanly it will cut, but it’s still delicious while still a bit warm and soft!)
To make your meringue, put an inch or two of water in a bot and bring it to a simmer on the stove. Whisk the egg whites and sugar in a glass or stainless steel bowl and set it over the simmering water. Let it warm up, whisking often (or even constantly) until the sugar dissolves — you can check by rubbing a bit between your finger and thumb to see if it’s still gritty — and the mixture is very warm, almost hot.
Remove the bowl from the pot (be careful of the steam!) and beat with electric beaters until stiff peaks form. Drop in big spoonfuls over the pie and swirl with a spatula or spoon, or spoon the meringue into a piping bag and pipe rosettes or swirls or blobs with peaks or whatever you like! Torch with a blowtorch or run under the broiler (set on high) for a minute or two, just until deep golden.
Ingredients
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Mmm, lemon tart sounds delicious either way! If it’s with meringue, it adds a nice sweet, fluffy contrast to the tartness of the lemon, which is always a treat. Without meringue, though, you get more of that pure, tangy lemon flavor with the smooth custard filling. Either way, it’s a win in my book—are you thinking of making one or just craving it?
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Your lemon tart looks so yummy. Thank for sharing such a great recipe. I will try today.
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This lemon tart looks absolutely stunning! I love that you offer both the meringue and non-meringue versions. Can’t wait to try it—lemon desserts are my weakness!
Lemon tarts are such a delightful treat! The balance of tangy lemon and sweet pastry makes them perfect for dessert lovers, and adding meringue on top can take it to the next level with a light, fluffy texture.
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This is a beautifully structured recipe, from the crust to the lemon curd and meringue. I really appreciate how approachable the instructions are, especially for people who don’t bake tarts often. It’s the kind of recipe that encourages you to slow down and enjoy the process. Thanks for putting this together. https://gtasanandresapk.com/
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Mmm, lemon tart sounds delicious either way! If it’s with meringue, it adds a nice sweet, fluffy contrast to the tartness of the lemon, which is always a treat. Without meringue, though, you get more of that pure, tangy lemon flavor with the smooth custard filling. Either way, it’s a win in my book-are you thinking of making one or just craving it?
Mmm, lemon tart sounds delicious either way! If it’s with meringue, it adds a nice sweet, fluffy contrast to the tartness of the lemon, which is always a treat. Without meringue, though, you get more of that pure, tangy lemon flavor with the smooth custard filling. Either way, it’s a win in my book-are you thinking of making one or just craving it?
This looks like a really solid lemon tart recipe because it keeps things simple while still giving that classic balance of buttery crust, sharp lemon curd, and soft toasted meringue. I like that it also works without the meringue since some people prefer the stronger lemon flavor on its own. The Swiss meringue step sounds especially nice for getting that bakery-style finish on top. I came across a similar dessert discussion on naruto senki recently while browsing recipe posts online.
This lemon tart with Swiss meringue looks absolutely perfect! I love the option to make it with or without meringue. I use ShotEdit to create beautiful food photography for my blog and social media – the image enhancement tools make everything look so professional. Speaking of professional, have you tried a logo color quiz to test your brand color knowledge? It’s a fun way to learn about color theory!
This lemon tart sounds fantastic because it works both ways: simple and tangy on its own, or extra special with the Swiss meringue topping. The homemade lemon curd is probably the star here, giving that balance of sweetness and sharp citrus flavor that makes lemon desserts so popular.
I also like that the recipe isn’t overly complicated despite looking impressive. The meringue is optional, so you can keep it simple for an everyday dessert or dress it up for guests. I recently came across some baking discussions on Netmirror, and lemon-based desserts kept coming up as favorites because they’re rich without feeling too heavy.
This lemon tart recipe sounds absolutely delicious and beautifully detailed, with clear steps for both the pâte brisée crust and the lemon curd filling. The option to either keep it simple or top it with Swiss meringue makes it versatile for different occasions — whether you want a clean, elegant tart or something more dramatic and indulgent with toasted peaks.
The method for the Swiss meringue is especially well explained, using the double-boiler technique to dissolve the sugar and warm the egg whites before beating to stiff peaks. That little tip about rubbing a bit between your fingers to check if the sugar is still gritty is such a practical one that many home bakers might not know.
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Overall, this is a wonderfully structured recipe that balances classic French technique with accessible instructions, and the suggestion to chill the tart before adding the meringue ensures clean slicing while still being delicious even if served slightly warm.
This recipe does a great job of showing that a classic lemon tart doesn’t need complicated ingredients to turn out well. The contrast between the crisp buttery crust and the smooth, tangy lemon filling sounds delicious, and I like that the meringue is optional depending on your taste. Using Swiss meringue for the topping is a nice touch since it creates a light, glossy finish that looks professionally made. Reading this actually reminded me of a dessert conversation I stumbled upon while browsing Naruto Senki recently.
This recipe does a great job of showing that a classic lemon tart doesn’t need complicated ingredients to turn out well. The contrast between the crisp buttery crust and the smooth, tangy lemon filling sounds delicious, and I like that the meringue is optional depending on your taste. Using Swiss meringue for the topping is a nice touch since it creates a light, glossy finish that looks professionally made. Reading this actually reminded me of a dessert conversation I stumbled upon while browsing Naruto Senki recently.