# Lemon Meringue Tart

Recipe by [Kofi Asante](https://fridge.menu/en/u/kofiasante)

A classic lemon tart topped with lightly torched meringue, made with a buttery pastry base and a bright lemon curd filling.

Servings: 6 · Desserts

Vegetarian · Contains: gluten, milk, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Lemon Meringue Tart](https://image.fridge.menu/adaptations/fmbsvmpl/130e10a2552127d33352268291d1c0ee3fc9c5c175e5a79c08cd8cf46b61a205.jpg)

## Ingredients

- 320 g [Plain flour](https://fridge.menu/en/i/flour)
- 100 g [Butter](https://fridge.menu/en/i/butter)
- 80 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 2 pcs [Egg yolks](https://fridge.menu/en/i/egg-yolk)
- 1 pcs [Egg](https://fridge.menu/en/i/eggs)
- 4 g [Baking powder](https://fridge.menu/en/i/baking-powder)
- 1 pinch [Salt](https://fridge.menu/en/i/salt)
- 1 pcs [Lemon zest](https://fridge.menu/en/i/lemon-zest)
- 3 pcs [Egg yolks](https://fridge.menu/en/i/egg-yolk)
- 3 pcs [Lemons](https://fridge.menu/en/i/lemon)
- 100 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 35 g [Cornflour](https://fridge.menu/en/i/corn-starch)
- 30 ml [Water](https://fridge.menu/en/i/water)
- 40 g [Butter](https://fridge.menu/en/i/butter)
- 3 pcs [Egg whites](https://fridge.menu/en/i/egg-whites)
- 36 ml [Water](https://fridge.menu/en/i/water)
- 135 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 1 pinch [Salt](https://fridge.menu/en/i/salt)

## Steps

1. In a mixer bowl combine the flour, butter, sugar, egg yolks, egg, baking powder, salt and lemon zest, and mix until you get a smooth, even dough.
2. Shape into a ball, wrap in cling film and chill in the fridge for at least 2 hours. (120 min)
3. Grease and flour a 20 cm springform tin.
4. Knead the dough briefly, roll out most of it into a disc about 1 cm thick for the base, shape sides 2.5 cm high and line the edge of the tin.
5. Lay in the base, press it against the sides with your finger, prick with a fork and chill in the fridge for 30 minutes. (30 min)
6. Grate the zest of three lemons into a saucepan and pour in the strained juice. In a separate small bowl, mix the cornflour with the water until smooth.
7. Warm the saucepan for a few minutes, add the cornflour mixture and cook over low heat, stirring constantly, until you get a thick curd. (3 min)
8. Add all the egg yolks at once and cook a little longer over low heat, stirring. Remove from the heat and add the butter in pieces, stirring until fully melted.
9. In a mixer bowl, put the egg whites with a spoonful of sugar and a drop of lemon juice and whisk until foamy.
10. In a separate saucepan, dissolve the sugar in the water over heat, without letting it caramelise; remove when the first bubbles appear.
11. Pour the hot syrup into the whisked egg whites and whisk on maximum speed. (5 min)
12. Line the pastry with baking paper, fill with rice or baking beads, and bake in the oven at 180°C for 20 minutes.
13. Remove, take out the paper and filling, and bake for a further 8-10 minutes, watching that the edges do not burn. (9 min)
14. Remove from the oven and leave to cool completely. (30 min)
15. Spread the lemon curd into the base and level with a palette knife.
16. Transfer the meringue to a piping bag fitted with a wide smooth nozzle and pipe peaks, covering the layer of curd.
17. Lightly torch the meringue peaks in places with a cook's blowtorch.
18. Chill the tart in the fridge for at least 2 hours. (120 min)

Published 2026-10-08

https://fridge.menu/en/r/lemon-meringue-tart-fmbsvmpl

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