Lemon Meringue Tart cover image

Lemon Meringue Tart

Lemon Meringue Tart

Yield: 6 mini tarts or one 9-inch tart


  • Shortbread Crust
  • 1/2 cup unsalted butter
  • 1/2 tsp vanilla
  • 1 cup all purpose flour
  • 1/4 cup icing sugar
  • 1/4 tsp salt

    Lemon Filling
  • 1 cup granulated sugar
  • 3 tbsp cornstarch
  • 2 tbsp all purpose flour
  • 1/4 tsp salt
  • 1 1/2 cup water
  • Juice from 2 lemons
  • 4 eggs yolks
  • 2 tbsp unsalted butter

  • 4 egg whites
  • 6 tbsp granulated sugar
Lemon Meringue Tart cover image


  1. Start by making the shortbread base.
  2. Melt butter in the microwave. Stir in vanilla.
  3. In a separate bowl, stir together flour, icing sugar and salt.
  4. Pour the melted butter into the dry ingredients.
  5. Stir until well combined.
  6. Place covered dough in fridge for about 30 minutes. I find the dough is easier to work with when chilled.
  7. Preheat oven to 350.
  8. Start by filling the base of the tart shell with the shortbread dough. No need to grease the tart pans. Using your fingers to spread it out thin but not so thin that you can see the bottom of the tart pan. Work the dough up the edges. I usually take small pieces of dough from the bowl and press it all around the edge and then use my fingers to shape it. You can use a knife to scrape the excess off the top of the edges.
  9. Using a fork, poke holes in the bottom to help prevent the centre from puffing up.
  10. Bake for 18-20 minutes or until golden brown. These tarts do not shrink so I do not use pie weights.

    Lemon filling
  11. Separate egg yolks and whites.
  12. In a medium size pot, stir together sugar, cornstarch, flour and salt. Add in water and lemon juice and cook over medium heat. Stirring constantly.
  13. When you start to see steam, take about 1/3 cup of this mix from the pot and stir together with the egg yolks in a small bowl. Add the egg yolks into the pot to thicken with the hot mixture.
  14. Stir continuously until thickened. Once mix is thickened, remove from heat and stir in butter.
  15. Allow to cool for 5 minutes, stirring twice.
  16. Spoon lemon filling into baked slightly cooled tart shells.

  17. Whisk egg whites on high until foamy.
  18. Slowly add in sugar. Keep whisking until soft peaks form.
  19. Spread or pipe meringue over lemon filling.
  20. Place back in 350° oven for 6-8 minutes or until tops of meringue are golden brown.
  21. Allow tarts to cool for a few hours before serving.

Created by

Jeremy Tenjo

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