Lemon Meringue Tart
This Lemon Meringue Tart is bright, buttery, and perfectly balanced with a crisp graham cracker crust and pillowy Swiss meringue on top. It looks impressive but comes together with simple steps, making it a stunning yet approachable dessert!
Why You’ll Love This Lemon Meringue Tart Recipe
If you love citrus desserts that are both tart and sweet, this perfect lemon meringue tart is a must-try. The lemon curd filling is silky smooth and packed with real lemon juice and zest, giving it a bold, refreshing flavor. The graham cracker crust adds just the right amount of crunch and sweetness, creating a contrast that makes each bite irresistible.
And let’s not forget the show-stopping Swiss meringue topping—fluffy, glossy, and lightly toasted to perfection. It’s the kind of dessert that looks bakery-worthy but is surprisingly easy to pull off at home! Make it for dinner parties, holidays, or whenever you’re craving something a little fancy but still fresh and fun.
Ingredients You Need
Graham Cracker Crust
- Graham Crackers: Use 16–18 full crackers (not halves). Crushing them finely ensures a firm, cohesive crust. You can do this in the food processor or just crush them in a bag.
- Sugar: A small amount sweetens the crust and enhances the graham flavor.
- Butter: Melted butter binds the crumbs and gives richness to the crust. Be sure to press it firmly into the pan.
Lemon Curd
- Fresh Lemon Juice: The star of the lemon curd filling! Use freshly squeezed juice for the best, brightest flavor.
- Lemon Zest: Rubbing it into the sugar brings out the oils and intensifies the citrus aroma.
- Egg Yolks + Whole Eggs: A mix of yolks and whole eggs gives the curd richness while helping it set properly.
- Sugar: Sweetens the curd and balances the tartness of the lemons.
- Unsalted Butter: Added after cooking, it gives the curd a glossy finish and velvety texture.
Swiss Meringue
- Egg Whites: Use the leftover whites from the filling. They’re whipped into a light, airy topping.
- Sugar: Dissolved in the egg whites to make a smooth, glossy Swiss meringue that’s stable.
How to Make the Best Lemon Tart
- Preheat & Prep the Graham Crackers: Preheat oven to 350°F. Crush graham crackers into fine crumbs.
- Make the Crust & Bake: Mix crumbs with sugar and melted butter until well combined. Press firmly into a 10-inch tart pan, covering the base and sides. Bake for 8–10 minutes or until lightly golden. Let cool.
- Make the Lemon Curd: In a bowl, rub together the sugar and lemon zest until fragrant and golden. Whisk in the egg yolks, whole eggs, and lemon juice. Pour mixture into a saucepan and cook over medium heat, stirring constantly until the curd thickens (about 8–10 minutes). Remove from heat and strain through a fine mesh sieve. Let cool for 5 minutes, then add the cubed butter. Use an immersion blender or regular blender to whip until smooth and glossy.
- Place into Crust & Chill: Immediately pour the lemon filling into the cooled crust and spread evenly. Chill in the fridge for at least 2 hours, or until set.
- Make the Meringue: In a heatproof bowl, combine egg whites and sugar. Set the bowl over a saucepan of simmering water (double boiler style), whisking constantly until the sugar is fully dissolved and the mixture is warm to the touch (about 160°F )
- Whip: Remove from heat and beat with an electric mixer on high until stiff, glossy peaks form.
- Top the Tart & Torch or Broil: Spoon or pipe the Swiss meringue over the chilled lemon filling. Use a kitchen torch to lightly brown the meringue peaks, or place under the broiler for 1–2 minutes, watching closely. Enjoy!
Tips for Success
- Rub the zest into the sugar before adding any wet ingredients. This boosts the lemon flavor in the curd!
- Cook the curd low and slow, stirring constantly to avoid scrambling the eggs!
- Use an immersion blender or regular blender to fully emulsify the curd after adding the butter to make it extra smooth and glossy.
- Chill the tart completely before topping with meringue so it holds its shape.
- Torch or broil the meringue carefully! It browns quickly, so keep a close eye on it.
Frequently Asked Questions
Yes! You can make the crust and lemon filling a day in advance. Add the meringue just before serving for the best texture.
No problem. You can brown the meringue under your oven’s broiler for 1–2 minutes. Watch it very closely so it doesn’t burn.
Absolutely. A classic shortcrust pastry or even a cookie crust would work well in lemon meringue tarts.
Store the lemon meringue tart covered in the fridge for up to 3 days. If you’ve added meringue, be aware that it may start to weep slightly after a day.
More Dessert Recipes to Try
- Lemon Loaf Cake
- Whipped Lemon Curd
- Lemon Banana Cobbler
- Blueberry Lemon Burnt Cheesecake
- Cranberry Curd Tart
Easy Lemon Meringue Tart Recipe
Ingredients
For the Crust
- 16-18 graham crackers
- 3 tbsp sugar
- 10 tbsp melted butter
For the Lemon Filling
- 1 cup fresh lemon juice
- Zest of 1 lemon
- 3 egg yolks + 3 whole eggs reserve whites for meringue
- ¾ cup sugar
- 10 tbsp unsalted butter cubed
For the Swiss Meringue
- 3 egg whites
- ½ cup sugar
Instructions
- Preheat oven to 350°F. Crush graham crackers into fine crumbs.
- Mix crumbs with sugar and melted butter until well combined. Press firmly into a 10-inch tart pan, covering the base and sides. Bake for 8–10 minutes or until lightly golden. Let cool.
- In a bowl, rub together the sugar and lemon zest until fragrant and golden. Whisk in the egg yolks, whole eggs, and lemon juice. Pour mixture into a saucepan and cook over medium heat, stirring constantly until the curd thickens (about 8–10 minutes). Remove from heat and strain through a fine mesh sieve. Let cool for 5 minutes, then add the cubed butter. Use an immersion blender or regular blender to whip until smooth and glossy.
- Immediately pour the lemon filling into the cooled crust and spread evenly.
- Chill in the fridge for at least 2 hours, or until set.
- In a heatproof bowl, combine egg whites and sugar. Set the bowl over a saucepan of simmering water (double boiler style), whisking constantly until the sugar is fully dissolved and the mixture is warm to the touch (about 160°F )
- Remove from heat and beat with an electric mixer on high until stiff, glossy peaks form.
- Spoon or pipe the Swiss meringue over the chilled lemon filling. Use a kitchen torch to lightly brown the meringue peaks, or place under the broiler for 1–2 minutes, watching closely. Serve and enjoy!
