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Creamy Lemon Curd Tart Recipe Easy Homemade with Fluffy Meringue Peaks

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A bright and tangy lemon curd tart topped with fluffy, toasted meringue peaks. This easy homemade dessert balances tartness and sweetness with a creamy filling and crisp crust.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1/4 cup (50g) granulated sugar
  • Pinch of salt
  • 1 large egg yolk
  • 2–3 tablespoons cold water
  • 1 cup (200g) granulated sugar
  • 3 large eggs
  • 1 cup (240ml) fresh lemon juice (about 4–5 lemons)
  • Zest of 2 lemons
  • 6 tablespoons (85g) unsalted butter, cut into cubes
  • 4 large egg whites, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Prepare the Tart Crust: In a large bowl, combine flour, sugar, and salt. Add cold cubed butter and rub into flour until mixture resembles coarse crumbs. Beat egg yolk and add with 2 tablespoons cold water. Mix gently until dough comes together; add more water if dry. Wrap and chill for 30 minutes.
  2. Blind Bake the Crust: Preheat oven to 350°F (175°C). Roll out dough to fit 9-inch tart pan. Press into pan, trim excess, prick bottom with fork. Line with parchment and fill with pie weights. Bake 15 minutes, remove weights and parchment, bake 10 more minutes until golden. Cool completely.
  3. Make the Lemon Curd: In saucepan, whisk sugar, eggs, lemon juice, and zest. Cook over low heat, stirring constantly until thick enough to coat spoon (8-10 minutes). Remove from heat, stir in butter until smooth. Pour into cooled crust and chill at least 1 hour.
  4. Prepare the Meringue: Whip egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Beat in vanilla if using.
  5. Top and Brown the Meringue: Preheat broiler. Spoon or pipe meringue onto chilled lemon curd, creating peaks. Broil 1-2 minutes until golden brown, watching carefully. Remove and cool slightly before serving.

Notes

Use room temperature egg whites for better meringue volume. Chill the curd to set before adding meringue. Watch broiler carefully to avoid burning meringue. Use serrated knife and wipe blade between slices for clean cuts. For gluten-free crust, substitute almond flour; for dairy-free, use coconut oil instead of butter.

Nutrition

Keywords: lemon curd tart, meringue tart, lemon dessert, homemade tart, easy lemon tart, fluffy meringue, citrus dessert

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