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Lemon Tart Recipe

$12 Dessert

About This Dish

Our lemon tart features a bright, tangy lemon curd nestled in a crisp buttery pastry shell and topped with delicate meringue. This classic French dessert balances sweet and tart flavors perfectly, creating a refreshing end to any meal.

Prep Time

40 minutes

Bake Time

30 minutes

Serves

8 people

Ingredients

For the Pastry:

  • 1 1/4 cups all-purpose flour
  • 1/4 cup powdered sugar
  • 1/4 teaspoon salt
  • 6 tablespoons cold unsalted butter
  • 1 large egg yolk
  • 2-3 tablespoons ice water

For the Lemon Curd:

  • 6 large lemons, juiced and zested
  • 3/4 cup granulated sugar
  • 4 large eggs
  • 6 tablespoons unsalted butter, cubed
  • Pinch of salt

For the Meringue:

  • 3 large egg whites
  • 1/4 cup granulated sugar
  • 1/4 teaspoon cream of tartar

Instructions

  1. Make pastry: Mix flour, powdered sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add egg yolk and ice water until dough forms.
  2. Blind bake shell: Roll pastry and line a 9-inch tart pan. Chill 30 minutes, then blind bake at 375°F for 15 minutes with pie weights.
  3. Make lemon curd: Whisk eggs and sugar in a saucepan. Add lemon juice and zest. Cook over medium heat, stirring constantly, until thickened.
  4. Finish curd: Remove from heat and whisk in butter pieces until smooth. Strain through fine-mesh sieve to remove any lumps.
  5. Fill tart: Pour warm lemon curd into baked pastry shell. Smooth surface and let cool slightly.
  6. Make meringue: Whip egg whites with cream of tartar until soft peaks form. Gradually add sugar and whip to stiff, glossy peaks.
  7. Top and brown: Spread or pipe meringue over lemon curd. Use a kitchen torch to lightly brown the meringue peaks.
  8. Chill and serve: Refrigerate for at least 2 hours before serving. Cut with a sharp knife for clean slices.

Chef's Tips

  • Use fresh lemon juice for the brightest flavor
  • Strain curd to ensure silky smooth texture
  • Blind bake pastry completely to prevent soggy bottom
  • Make meringue just before serving for best texture
  • Torch meringue lightly for beautiful golden peaks
  • Chill tart for clean, neat slices