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This lemon meringue tart is the most gorgeous, extraordinary tart of its kind. The lemon cream filling is enriched with butter and deep lemon flavor. The recipe can be taken in parts, with the almond crust and lemon filling made in advance.
This lemon meringue tart recipe was one of the greatest gifts from my time working as an apprentice post-culinary school. I learned as much there at San Francisco’s Boulette’s Larder in the Ferry Building as I did in all of culinary school combined! The tart is a glory, and the recipe did not come to me in a straightforward way. I was lucky enough to taste slices of the tart during staff meals, and with a little sleuth and research, developed this recipe to approximate that glory tart.
Just like many meaningful goals, the tart takes some doing. Break it down into its parts, read through everything carefully, gather ingredients. I promise you the journey is a joy and the results unforgettable.
Ingredient Notes
For the crust, I call for slivered almonds. You can substitute other nuts here, such as pistachios, walnuts, or pecans. The crust won’t have the same pale golden color, but it will still be delicious.
The lemon in the tart is of course the central element. There is a lot of lemon juice (3/4 cup) that will taste best if you squeeze it fresh. There is also a lot of lemon zest in the recipe; it is easier to zest a lemon before it is juiced, so do that first if you can. All if this is key to the most lemony lemon dessert!
You’ll find butter everywhere here, in the filling and in the crust. Use standard butter and the results will be great; no need to use richer cultured or European-style butter in the recipe.
How to make Lemon Meringue Tart
There are three main elements to the tart: the crust, the lemon filling, and the meringue topping.
Start by making the crust, because it is chilled and blind baked then brought to room temperature before filling. I love my pan; you will want a similar removable bottom tart crust pan. Instead of rolling out the dough and tucking it into the pan, you will slice the chilled dough and press it into the pan. This is what the pastry chef at Boulette’s did with her crust, and I do it, too.
To make the lemon cream filling, which is based on one I learned via Dorie Greenspan who got it from the French pastry chef Pierre Hermรฉ. IT IS HEAVEN! The process involves making a very lemony lemon curd that gets a level up with lemon zest and butter. Making curd is a delicate process that involves cooking egg yolks over steam heat in a double boiler. You can make-shift the double boiler as I often do, using a small saucepan with a heatproof bowl nestled on top. Main thing is to be sure the bowl doesn’t touch the water beneath it.
To make the meringue topping, I employ a Swiss meringue method. That means cooking the egg whites and sugar again over medium heat steam heat in a double boiler, then whipping to soft peaks then all the way to glossy stiff peaks. Decorate with the meringue by piping it in the design you see in these photos, or simply dollop the meringue on top and create pretty peaks with a knife or back of a spoon. As an alternative to meringue, you can top the cake with my homemade whipped cream recipe.
How to prevent a Soggy Lemon Meringue Tart
Tart crust can become soggy when it is not first baked before adding the filling. In our recipe, the filling is very thick, so that also ensures that the crust will remain crisp after filling and chilling the tart.
Storing Leftovers
Because our tart contains a custard egg filling, store any leftovers in the refrigerator in an airtight container (or wrap with plastic wrap). You can leave the tart on the counter for a couple of hours, but it does taste best when it is cold. The tart also cuts more cleanly when it is cold!
Lemon Meringue Tart Recipe
Equipment
Ingredients
For the crust:
- 1 2/3 cup unbleached, all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup slivered almonds
- 10 tablespoons unsalted butter, (1 1/4 sticks) chilled, cut in 1/2-inch cubes
- 1 large egg, lightly beaten
For the lemon cream:
- 1 cup granulated sugar
- Zest 3 lemons, finely grated
- 4 large eggs
- 3/4 cup lemon juice, freshly squeezed (4-5 lemons)
- 10.5 oz unsalted butter, 2 sticks plus 5 tablespoons, cut in 1-inch pieces and softened
For the meringue:
- 4 large egg whites, room temperature
- 1/8 teaspoon cream of tartar
- 1 cup granulated sugar
- 1 tablespoon Confectioners' sugar, for finishing
Instructions
Make the crust:
- Blend the flour, sugar, and almonds in a food processor until the nuts are finely ground. Using on/off turns, cut in the butter until a coarse meal forms. Add the egg and blend just until dough forms. Gather dough into ball; flatten into a square 1-inch thick, wrap in plastic, and chill 1 hour.
- Line the bottom of a 10-inch round, removable bottom tart pan with parchment paper. Cut the dough into1-inch slices.Lay the slices in the bottom of the pan and push them together, closing all fissures. Press the bottom of a glass against the dough to flatten and smooth. Then line the edges of the tart with slices of dough placed horizontally around the fluted edges. Press this dough into the bottom of the crust and into the fluted rim. Refrigerate the crust for one hour.
- Preheat oven to 375ยฐF. Bake the crust until golden brown, about 17 minutes. Remove the crust from the oven. You will notice that the crust is somewhat puffed up; this should be tamped down with the bottom of a glass or similar flat, heavy tool. Cool the crust and then remove the fluted ring by setting the tart pan over a jar and letting the ring fall to the counter. Use a flat metal spatula to lift the tart off of the metal tart pan bottom. Place on a plate to fill with curd and top with meringue.
Make the lemon cream:
- Have a thermometer, preferably an instant-read, a strainer,and a blender (first choice) or food processor at the ready. Bring a few inches of water to a simmer in a saucepan.
- Put the sugar and zest in a large metal bowl that can be fittedinto the pan of simmering water. Off heat, work the sugar and zest together between your fingers until the sugar is moist, grainy and very aromatic. Whisk in the eggs followed by the lemon juice.
- Fit the bowl into the pan (make certain the water doesnโt touch the bottom of the bowl) and cook, stirring with the whisk as soon as the mixture feels tepid to the touch. You want to cook the cream until it reaches 180ยฐF. As you whisk the cream over heatโwhisking constantly to keep the eggs from scramblingโyouโll see that the cream will start out light and foamy, then the bubbles will get bigger, and then, as the cream is getting closer to 180ยฐF, it will start to thicken and the whisk will leave tracks. Heads up at this pointโthe tracks mean the cream is almost ready. Donโt stop whisking and donโt stop checking the temperature. Getting to temp can take as long as 10 minutes.
- As soon as you reach 180ยฐF, pull the cream from theheat and strain it into the container of a blender (or food processor); discard the zest. Let the cream rest, stirring occasionally, for about 10 minutes.
- Turn the blender to high and, with the machine going, add about 5 pieces of butter at a time. Turn off the blender and scrape down the sides of the container as needed while youโre incorporating the butter. Once the butter is in, keep the machine goingโto get the perfect light, airy texture, you must continue to beat the cream for another 3 minutes. If your machine gets hot, give it a little rest between beats.
- Pour the cream into a container, press a piece of plastic wrap against the surface to create an airtight seal,and chill the cream for at least 4 hours or overnight. When you are ready to construct the tart, just whisk the cream to loosen it and spoon it into the tart shell.
For the meringue:
- Make the meringue the same day you’re serving the tart. In the bowl of a stand mixer, stir together the egg whites, sugar, and cream of tartar. I use the whisk attachment to stir. Set the bowl over a saucepan of simmering water, making sure that the bowl has some clearance above the water (we’re cooking very gently with the residual or steam heat here). Heat, stirring frequently, until the sugar is dissolved and mixture reaches 175 degrees, about 8 minutes.
- Transfer the whites to the stand mixer with the wire whisk attached. Beat, starting slow and increasing the speed steadily, until the mixer is on full. Whip until the stiff, glossy peaks form, 5 to 7 minutes.
- Use a large, 1/2-inch piping tip to pipe the meringue on the tart, or spoon the meringue making decorative swirls on top.
- Brown the meringue either by skimming the edges of the meringue with a kitchen torch, or by placing the tart in a 350 degree oven just until the meringue is lightly browned. Chill until the tart is cold, at least one hour. Sift powdered sugar around the edge of the tart, and serve chilled.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow! Yum. I made this for Thanksgiving 2024 and it was perfect. I turned around to made it again this weekend. Except this time I made the filling 2x and couldnโt get it to set! I wasnโt sure I heated it to temp the first time, but I was darn close. The second time I know I heated it to temp using two thermometers and Iโm still not sure what happened. Could there be another issue? Thanks!
Angela thanks so much! Hmm, it seems the filling should have set up if it was close to temp. With all of the butter too, it really gets thick. You can chill it for a bit after it’s all blended and should get a firmer result. Now I’m going to make this deliciousness again soon too, thank you!!
Hi Maureen. When I double the recipe, the amount of butter in the lemon cream does not change. Would that be correct? Everything else doubles.
Oh Farrah, good catch–this is an auto-generated 1x, 2x, 3x–Yes, do double everything including the butter. I’ll check out what the issue may be on my end, my apologies!!
Hi Maureen, I’m in Australia, recently made an old fashioned lemon meringue pie (what I mean is the recipe is probably about 30 years old) for a lady I work with (her birthday). She loved it but the pastry case fell before I got it to the premises. My query is, why doesn’t the pastry case fall apart in your recipe after you have taken it out of the tin? Not only that, can I use an Italian meringue instead of the Swiss you have used. Must admit I have only used the Italian once, but found it very easy to make and the ladies loved it. (I volunteer in an Op Shop). They really noticed the difference in the meringue. Found it to be very stable.
Hi Linda. Sturdy pastry is key and not all recipes can hold up the fillings they are destined for. My crust is quite sturdy with the butter, nuts, flour ratio. And yes you can use any style of meringue that you prefer! I have come to prefer Italian meringue as well over the years of baking and loving meringue…!
Best lemon tart recipe ever!!!!
The instructions were easy to follow and not complicated and the crust came together quickly in the mixer (I was worried about making the crust).
Thank you!
Camille (I LOVE your name!), thanks so very much for your comment. The crust is far easier than it may seem, I agree! I am making this tart TODAY!
I’m not the most confidant baker. I love any lemon dessert and would love to make this tart. Do you have a video on making this tart?
Diane, thank you–I don’t have a long-form video yet but you can find a short reel on this on my Instagram feed! You can do it!
Well I’m late to this recipe but so glad I found it! Had no idea that you had staged at Boulette’s Larder – I mostly drank their famous hot chocolate! I love lemon tarts and especially meringue. So this is next on my list especially given the intriguing preparation. Thank you for sharing another well-tested recipe.
Mariangela, how neat is that?! I want that hot chocolate right now! Love to hear how you like the tart too. Thank you for your note!
I have been reading your blog with my mouth watering for several years. We have similar backgrounds and, like yours, my memories of the kitchens of my Grandmother and Mother and their exquisite “Syrian” foods are crystal clear. Often when I attempt one of their recipes, I compare it to yours first and generally find that they are quite similar. While I do not recall either my Grandmother or my Mother ever making a lemon tart, I am going to try your recipe this weekend since it is one of your Mom’s favorite desserts, I know it is counter intuitive for me (the mom) to cook for my family on Mother’s Day, but I do enjoy cooking, baking, and celebrating and what better occasion than the present??
Ohhh Lisa, thank you–I hope you do try the tart. It is very special and extraordinarily delicious! You family is blessed with a giving and loving mother.
I have been searching for a recipe for lemon meringue tart ever since I had a similar tart at Citrus in Los Angeles many years ago. This is superior! Thank you for always being spot on with what makes your recipes the best! Hope to see you this summer up north!
Thank you Alicia! I hope you like it as much as I do. See you soon back in Michigan!
This filling works beautifully with meyer lemons as well as key limes-and freezes! You can use up extra citrus, freeze the filling, then use in tartlettes (I also use up extra pastry by freezing into tartlettes for future baking). Just bake the pastry straight from the freezer while defrosting appropriate filling portion in fridge. Now that I think about it , I have a surplus of key limes at the moment and your nut crust sounds lovely…
I am a Shopgirl at Miette in the Ferry Building (who once enjoyed serving you a chocolate cupcake with boiled Italian meringue!) and have been lusting after this tart, spotted on Saturdays and BL lunch days for *months on months.* It is so whimsical, so voluptuous, so pure looking I just ordered an entire one for my birthday on Monday. I ate this post alive as it is just helping the anticipation build. To Boulettes!
Oh my gosh Chelsea, this is SO great! Thank you for your note…I’m very jealous you will be eating that decadent, gorgeous tart for your birthday. Enjoy every bite! I can’t wait to come back to Miette for my cupcake sometime soon.
Maureen,
My “foodie” friend an I have just finished our eating adventure (Benu,& Greens) in SF and the capstone to the adventure was to have the Lemon Cream Tart at Boulette’s Larder. Your poetic description of this dream dessert is perfect. It’s worth the drive across town and the parking adventure that is SF to savor this heavenly dessert. I often contemplate driving the 50 miles it takes to get this. I really appreciate your sharing the secrets to this recipe. I’m going to give this a go next week, while I’m off work. Thank you so much for the inspiration!
Peggy, this is SO great! Thank you for sharing (and I’m also SO jealous!). Enjoy making the lemon tart at home!
Just found your blog Maureen! It is amazing!
I got frozen with the “lemon-meringue tart” and Iยดm eager to prepare one tomorrow.
The pictures in the blog are mouthwatering.
Best regards
I have followed your blog for some time and have made many things from your recipe bank, all of which have been fantastic, and with many becoming firm favourites in my own recipe book. Family and friends constantly ask me to make the raspberry-rose crumb cake (have also made it with cherries and pears, both of which were good), the sublime apricot sherbert and the labneh that will never be store bought again to name but a few. So, not altogether surprising that I turned to your site once again when looking for a dessert recipe for a special occasion. The lemon meringue tart was sensational – I made it in a large square tin and used a rectangular pastry cutter / “ring” to cut it into individual portions for plating. I made the base and curd early in the day and piped / torched the meringue a few hours before serving. They looked so professional and tasted even better – a perfect finale for a lovely meal. THANK YOU, definitely going into my book of favourites!!
Bev, what a wonderful note–thanks so much for sharing your experiences with these recipes. I’m thrilled! You are clearly a major cook with great talents…how special for all those who come to your table. Please keep in touch!
Hello, Maureen! I had friends over on Saturday evening. We had falafel and fattoush for dinner. For dessert I took a risk (I’m not a very confident cook) and baked your Lemon Meringue Tart. I couldn’t believe what I was eating had actually been baked by me. Neither could my friends, I think, haha! It was awesome. Every detail included in your recipe helped me deliver the best tart, ever. Small moments like Saturday night’s dessert success make my life so much nicer. Thank you!
How very lovely Carlos–I’m touched to know this and love what you said about how making special dishes makes our lives…so much nicer.
This looks insanely delicious! I can’t wait to make it! My sister Kim told me to check out your blog. We are from Lansing, Michigan. However, we have both moved away. She’s in Chicago. I’m in Naples, Fl.
My grandpa is a Kalush, so we were raised on Lebanese food. It’s hard to find the authentic recipes anymore. Which is why we are so happy to have found your website/blog! Well wishes and thank you!! Ps. Beautiful photography! ๐
Hi Maureen, I came across this post yesterday morning and attempted to replicate your stunning lemon meringue tart for my boyfriend’s birthday (they’re his favourite!). Reading your story and following your baking instructions was such a joy โ while this recipe does require quite a bit of attention and waiting time, I had a great time spending the day making it… perhaps because the end result was so rewarding! It was my first time making a lemon meringue tart, and it turned out beautifully. I substituted all-purpose flour with a gluten-free flour blend, so my crust was more delicate and slightly more crumbly when first out of the oven, but was perfect once I had allowed it all to chill and set. Thank you!! x
Beverly, that’s so great! Thank you for letting me know you enjoyed making and eating this tart as much as I do. And a gluten-free crust–that’s fantastic. I’ll keep that in mind to make this for my gluten-free nephew!
This looks wonderful! I love citrus, especially in tarts!
I agree…Citrus and tarts are the perfect marriage!!
wow, thank you for this very detailed, entertaining, and inspiring post.
i am not a baker at heart (it’s too exacting an art, compared to cooking), but occasionally i am tempted by outstanding concoctions like this.
one request: i am a key lime rather than lemon girl – would you consider expanding on your post by including a modification to make this “The most extraordinart key lime tart”? lastly, any thoughts on modifications if one were to use Meyer lemons?
janet
Hi there! Thanks for your great comment. Key limes would most likely work well and be just as delicious in place of the lemon in the curd–be sure to use the zest. The Meyer lemon would result in a far less tangy/tart flavor which is one of the delights of this curd, as Meyer lemons are sweeter than they are tart. But that wouldn’t be a bad thing if you’re not really a lemon girl, and you’d probably like it better!! Please let me know if you make a lime or Meyer lemon tart…it’s going to be extraordinary…
David Lebovitz posted a few years ago about a melted butter crust: https://www.davidlebovitz.com/2009/05/french-tart-dough-a-la-francaise/.
It’s great and very easy.
How cool!! Thank you John for sending this!!! I’m so excited to try it.
Gorgeous. I think I’ll have to make this for the baby shower I’m hosting next week. I might have to ‘practice’ and eat one at home first ๐
A perfect shower dessert–tastes wonderful and looks like a dream. And I agree, a practice round is just the right thing to do…. Please let me know how it comes out!!!
I am just curious why you assemble the pie crust by cutting it into chunks and pushing it together, rather than rolling out the dough as in a traditional tart or pie. Is there a reason for this?
Hi Tess–pate sucree, or tart dough with sugar (and here, an egg) can be much softer than pate brisee (savory tart dough) and more difficult to roll out. Plus, some people hate to roll out dough, and this is an easy technique for that, and for those times when rolling out dough isn’t an option.
This is the most sensual lemon meringue tart I have seen , ever; just took my mom to a pastry shop here in Beirut at the Bristol Hotel (they have amazing pastries) and the only thing she wanted was their lemon tart; their meringue was piped only on one side, very stylish; yours is just sexy, sorry that is the only way I can describe it. I can just imagine the taste too. Divine!
Now that’s a true compliment–sexy!–especially coming from you Joumana!! I will put the Bristol Hotel on my hit list, too….
What a beautiful lemon meringue tart! I absolutely loved the way you piped the meringue on top! It’s just gorgeous!!!
Thanks so much! It’s a remarkably easy design!!
Maureen, I love these comments from others–they relate to your passion, your soul, your artistry, and, the joy you give–Oh, and Sur la Table in SF–the first kitchen store I ever went into, didn’t even know such a place existed. And the lemon tart looks sublime!
Love you, Diane!
Maureen,
There’s an old pie dough recipe using Wesson oil that you press into the pan. I’ve made it with melted butter instead and added sugar. Works like a charm for a pรฅte sucrรฉe.
How fascinating Greg–the crust I learned from my mother uses vegetable oil!! And I’ve always loved it. I will try it as a press-in and I will try it with melted butter!!! Thank you thank you, master of all.
Maureen,
As usual, your post is simply a joy to read and look at — your thoughtful writing is to be savored and your photos are an absolute FEAST for my eyes! Your San Francisco experiences are fascinating, to be sure! Keep up the wonderful work — I’m a big fan, my friend! ๐
Jane, you are a dear. Thank you for reading and commenting and being here with me.
Wonderful!
Congratulations, it must be or better said, has been…, delicious.
I’ll save this recipe for the near future ๐
Tlaz
Yes, ‘was’ delicious!! Let me know if you try it, Tiaz! Thanks so much for your kind words.
Maureen,
I’ve read many of your blogs, postcards, stories and recipe’s… This story and recipe by far, for me, is the best. I don’t really know you that well, but one thing I’ve learned, though, is that when you write about anything “sweet” there seems to be a whole different PASSION and intensity in your writing!!
This might suggest that you have a “sugar” and/or “sweet” problem??
I’m sure I don’t have the culinary expertise to attempt this dish, but I can taste your tart here in Chesterton, IN….
Your description and your photos are really well done. I’m sure your readers, like me, appreciate all of your work and effort.
Thank you,
Michael Ganz
Michael, you are right about my passion for pastry and all things sweet, and you are a dear for writing such a thoughtful note. Thank you for joining me here and for all of your kind words too. Oh, and enjoy that lamb this weekend! It’s going to be great.