Lemon Meringue Tart
There are certain desserts that seem to carry sunshine in every bite — and for me, nothing captures that golden, nostalgic feeling quite like a lemon meringue tart. I remember my mother’s kitchen on spring afternoons, the scent of fresh lemons filling the air as she whipped fluffy clouds of meringue by hand, humming an old melody under her breath.
Lemon meringue tarts were never just desserts — they were centerpieces at family gatherings, sweet rewards after long school days, and little gifts of love tucked into Sunday brunches. Today, I’m so excited to share a recipe that brings that same warmth and wonder into your home, using only halal-friendly, wholesome ingredients.
Let’s create something unforgettable together!
Ingredients
(Makes 1 9-inch (23cm) tart, about 8–10 servings)
For the Tart Crust:
1¼ cups (160g) all-purpose flour
¼ cup (30g) powdered sugar
½ teaspoon (2g) salt
½ cup (115g) unsalted butter, cold and cubed
1 large egg yolk
2 tablespoons (30ml) cold water
For the Lemon Filling:
¾ cup (150g) granulated sugar
¼ cup (30g) cornstarch
1 cup (240ml) water
½ cup (120ml) freshly squeezed lemon juice (about 3–4 lemons)
1 tablespoon (6g) lemon zest
3 large egg yolks, lightly beaten
2 tablespoons (30g) unsalted butter
For the Meringue Topping:
3 large egg whites
6 tablespoons (75g) granulated sugar
½ teaspoon (2ml) vanilla extract
¼ teaspoon (1g) cream of tartar (optional, helps stabilize the meringue)
Kitchen Tools and Utensils
Mixing bowls
Whisk
Electric mixer or stand mixer
Medium saucepan
Rubber spatula
9-inch tart pan with removable bottom
Rolling pin
Baking weights or dried beans
Fine grater or zester
Instructions
- Prepare the tart crust
In a bowl, whisk together the flour, powdered sugar, and salt.
Add the cold, cubed butter. Rub it into the flour with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Add the egg yolk and cold water, mixing until the dough just comes together.
Shape into a disk, wrap in plastic, and refrigerate for 30 minutes. - Blind bake the crust
Preheat your oven to 375°F (190°C).
Roll out the dough on a floured surface and press it into a 9-inch tart pan. Prick the bottom with a fork.
Line with parchment paper and fill with baking weights. Bake for 15 minutes, then remove the weights and bake another 10 minutes until lightly golden. Let cool. - Make the lemon filling
In a medium saucepan, whisk together sugar and cornstarch. Gradually add water and lemon juice, whisking until smooth.
Cook over medium heat, stirring constantly, until thickened and bubbling.
Remove from heat. Quickly whisk a small amount of the hot mixture into the beaten egg yolks, then slowly whisk back into the saucepan (this step prevents curdling!).
Return to low heat and cook for 2 minutes more.
Remove from heat and stir in lemon zest and butter until smooth. - Prepare the meringue
In a clean bowl, beat the egg whites with cream of tartar (if using) until soft peaks form.
Gradually add sugar, one tablespoon at a time, and beat until glossy stiff peaks form. Beat in the vanilla. - Assemble and bake
Pour the warm lemon filling into the cooled tart shell.
Spoon or pipe the meringue over the filling, spreading it to the edges to seal.
Bake at 375°F (190°C) for about 10 minutes or until the meringue is lightly golden. - Cool and serve
Let the tart cool completely before slicing, allowing the lemon filling to set beautifully.
Helpful Tips and Variations
No Cream of Tartar? A few drops of lemon juice will also stabilize your meringue.
For a Perfect Slice: Dip your knife in hot water and wipe it clean between cuts.
Flavor Twist: Add a little orange zest or a dash of vanilla to the lemon filling for a soft floral note.
Mini Tarts: Make adorable individual portions using mini tart pans — perfect for special occasions or tea parties!
Nutritional Information (per slice, based on 10 servings)
Calories: 250 kcal
Protein: 4g
Carbohydrates: 33g
Sugars: 22g
Fat: 11g
Saturated Fat: 6g
Fiber: 1g
Sodium: 150mg
(Please note: Nutritional values are approximate.)
