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Lemon Meringue Tart

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Lemon meringue tart has always been one of our favorite tarts! Very fruity and not too sweet, this tart is a lemon lover’s dream come true! 

Our tasty lemon tart has tons of zing and the perfect balance of sweetness and texture with every bite. It is very easy to make and is perfect if you want to impress your guests or family!

For this version, we chose to use only simple ingredients and easy recipes. We made this tasty tart with a delicious "pâte sablée" (also called "French shortcrust"), a creamy lemon curd, and fluffy Italian meringue! 

Also, if you don’t like meringue or wish to put something less sweet on top, add a generous amount of whipped cream instead.

We truly can’t wait for you to try it at home!

Bon appétit!


Difficulty: pineapple gold pineapple goldpineapple gray

Prep time: 1 hr / Cook time: 35 mins / Servings: 9 tarts

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Pâte Sablée (French Shortcrust)

4.2 oz (120g) - Butter

2.8 oz (80g) - Powdered sugar

1 - Egg

1 oz (30g) - Almond flour

½ tsp (3g) - Sea salt

8.5 oz (240g) - All-purpose flour

Lemon Cream

0.8 oz (24g) - Water

1 tsp (4g) - Gelatin powder

2.5 oz (70g) - Xylitol

6 - Egg yolks

3 - Eggs

3.5 oz (100g) - Lemon juice

7 oz (200g) - Butter

Italian Meringue

2 - Egg whites

3.5 oz (100g) - Sugar

0.7 oz (20g) - Sugar

2 tbsp (30g) - Water

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We advise that you prepare all the above ingredients before starting.

You will typically need: a scale, measuring cups, mixing bowls.


Pâte Sablée (French Shortcrust)

1 - Add the butter and powdered sugar to a stand mixer bowl and mix together until creamy, using the paddle attachment. 

Tip: The KitchenAid Artisan Design Series and the KitchenAid Professional 600 Series are superstars among stand mixers and will look amazing in your kitchen! For more information, check out our detailed article "The Best KitchenAid Mixers & Blenders".

2 - While continuously mixing, add the egg and mix at full speed until combined. 

3 - Once combined, add the almond flour and sea salt to the dough and mix until well combined.

4 - Add all the flour at once and mix until just combined. 

5 - Separate the dough in half and place each half between two sheets of parchment paper. Roll out thinly using a rolling pin and remove the parchment paper on top. 

6 - Next, use the tart ring to cut 9 disks that will be used for the bottom of the tarts, and cut 9 strips using a pizza wheel and a ruler. Place the parchment paper back on top of the dough, transfer to a baking tray, and refrigerate for 30 minutes.  

7 - Preheat your oven at 340°F (170°C).

8 - Once chilled, remove the top parchment paper and use an offset spatula to unstick the dough from the other parchment paper. Start molding the tarts by placing the strips into the sides of the tart rings. Press gently and cut the excess dough using a sharp knife.

Tip: We love these GrandTies knives and recommend this quality kit from GrandTies. They are made from high-carbon stainless steel and are very versatile. Check out our detailed product review video for more information.

9 - Transfer the tart to a tray lined with parchment paper, place the base of the tarts inside the tart rings and press the dough from the center to the sides of the tart. Then, dig small holes in the bottom of the tarts with a fork and transfer them to a 340°F (170°C) oven to bake for about 20 minutes.

10 - Once baked, let cool for a couple of minutes and remove the tart rings. They should come off easily. 


Lemon Cream

1 - Mix the water and gelatin powder into a small bowl and set it aside.

Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for its quality products and low prices! 

2 - Whisk the egg yolks, eggs, xylitol, and lemon juice together into a saucepan (or like us a saucier pan). Place over medium heat and slowly bring the lemon custard to a boil while continuously whisking. 

Tip: All-Clad is the gold standard for professional quality stainless steel cookware. If you want to learn more about All-Clad, check out our detailed article "The Ultimate Buyer's Guide To All-Clad". For more recommended bakeware and cookware, check out our article: "The Best Non-Toxic Pots & Pans: Our Must-Have Cookware List". 

3 - When cooked, remove from the heat, melt the gelatin into the microwave and whisk it into the custard.  

4 - Once homogeneous, add the butter and whisk vigorously until well incorporated. 

Tip: You may also use a hand blender for this task: our must-have hand blender is the Braun Multiquick Technology.

5 - Transfer the lemon cream into a piping bag with a round pastry tip and fill up the tart to the top. Finally, place the tarts into the refrigerator to chill for about 30 minutes. 


Italian Meringue

1 - Add the egg whites to a stand mixer bowl and set it aside.

2 - Combine the 3.5 oz (100g) of sugar and the water into a saucepan and place over medium heat. Cook the syrup until the temperature reaches 233°F (112°C).

Tip: We recommend using a good kitchen thermometer for accuracy.

3 - When the syrup reaches 212°F (100°C), start whipping the egg whites at high speed using the whisk attachment. When they start to turn foamy, add the 0.7 oz (20g) of sugar in two batches.

4 - Next, when the syrup is at the right temperature, drizzle it slowly into the egg whites between the side of the bowl and the whisk while continuously whipping. Once you have added all the syrup, whisk for an additional 5 minutes. 

5 - Finally, transfer the meringue into a piping bag with a closed star tip and pipe the meringue on top of each tart. To decorate the tarts, zest a lime with a zester and add a few lime segments.

Tip: Here, we are using tweezer tongs for the pro touch.

6 - Enjoy!

Watch our video for more details!

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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.

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🎬 Everything we used for this recipe:

🎥 Video gear

🍶 Kitchenware: Coming soon!

🍳 Ingredients: Coming soon!

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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.

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