Lemon Tart with Toasted Swiss Meringue
Recipe Update : This lemon tart recipe was originally published on Almonds & Apricots four years ago and has been completely updated with improved measurements, refined baking techniques, new step-by-step photos, and a freshly tested recipe! enjoy!
This lemon tart was one of the very first recipes I shared on Almonds & Apricots nearly four years ago. Revisiting it recently felt nostalgic in the best way.
When I originally published the recipe, I was just beginning my blog and learning so much about baking technique along the way.
Remaking it again gave me the perfect opportunity to refine the recipe with better ratios, improved technique, and a smoother, brighter lemon filling.
The styling stayed exactly the same because I still love it. I pipe swirls of toasted Swiss meringue around the edge of the tart and leave the center of the lemon filling exposed. It frames the tart beautifully and lets that vibrant lemon color shine.
Recipe Update: This recipe was originally published on Almonds & Apricots four years ago and has been updated with improved measurements, refined technique, and clearer instructions.
Why You’ll Love This Lemon Tart Recipe
- Crisp buttery tart crust with a hint of lemon
- Bright, silky lemon filling
- Light and fluffy toasted Swiss meringue
- Elegant presentation with piped meringue swirls
- Perfect dessert for spring gatherings and holidays
Equipment You’ll Need
- 9-inch tart pan with removable bottom
- Rolling pin
- Mixing bowls
- Whisk
- Saucepan
- Fine mesh sieve
- Stand mixer or hand mixer
- Food processor (optional)
- Parchment paper
- Pie weights or dried beans
- Kitchen torch (optional)
Your Shopping List
Tart Crust
- 190 g all-purpose flour (1½ cups)
- 65 g powdered sugar (½ cup)
- ¼ tsp fine sea salt
- 1 tsp finely grated lemon zest
- 115 g salted butter, cold and cubed (½ cup)
- 1 large egg yolk
- 15–25 g ice water (1–2 tbsp)
Lemon Filling
- 200 g eggs (about 4 large eggs)
- 150 g granulated sugar (¾ cup)
- 160 g fresh lemon juice (⅔ cup)
- 1 tbsp finely grated lemon zest
- ¼ tsp fine sea salt
- 170 g salted butter, softened and cubed
Swiss Meringue
- 150 g egg whites (about 5 egg whites)
- 250 g granulated sugar (1¼ cups)
- ¼ tsp cream of tartar (optional)
- 1 tsp vanilla extract
- Pinch of salt
Step-by-Step Instructions
Make the Tart Dough
- Add 65 g powdered sugar and 1 teaspoon lemon zest to the food processor and pulse to combine.
- Add 190 g flour and ¼ teaspoon salt and pulse briefly.
- Add 115 g cold cubed butter and pulse 8–10 times until mixture resembles coarse crumbs.
- Add 1 egg yolk and pulse a few times.
- Drizzle in 15–25 g ice water while pulsing until the dough begins to clump together.
- Turn the dough onto a floured surface, press into a disk, wrap, and chill 1 hour.
Roll and Shape the Tart Shell
- Roll the chilled dough to about ⅛ inch thick.
- Transfer the dough to a 9-inch tart pan and gently press into the edges.
- Trim excess dough and dock the bottom with a fork.
- Refrigerate the tart shell for 20 minutes before baking.
Blind Bake the Tart Shell
- Preheat oven to 350°F (175°C).
- Line the tart shell with parchment paper and fill with pie weights.
- Bake 15 minutes.
- Remove parchment and weights and bake another 10–12 minutes until lightly golden.
- Cool completely.
Make the Lemon Filling
- In a saucepan whisk together 200 g eggs, 150 g sugar, 160 g lemon juice, 1 tablespoon lemon zest, and ¼ teaspoon salt.
- Cook over medium heat, whisking constantly, until the mixture thickens and reaches 170°F (77°C).
- Remove from heat and strain through a fine mesh sieve.
- Allow the mixture to cool slightly.
- Blend in 170 g softened butter until smooth and glossy.
- Pour the filling into the cooled tart shell.
- Refrigerate at least 4 hours until set.
Make the Swiss Meringue
- Combine 150 g egg whites and 250 g sugar in a heatproof bowl over simmering water.
- Whisk constantly until the mixture reaches 160°F (71°C) and the sugar dissolves.
- Transfer to a stand mixer and whip until glossy stiff peaks form.
- Add ¼ tsp cream of tartar, 1 tsp vanilla extract, and a pinch of salt and whip until thick and fluffy.
Assemble the Tart
- Transfer the meringue to a piping bag fitted with a star tip.
- Pipe decorative swirls around the border of the tart, leaving the lemon filling exposed in the center.
Toast the Meringue
- Kitchen Torch :Toast the meringue swirls until golden brown.
- Broiler Method : Place the tart under the broiler for 30–60 seconds, watching closely until the meringue browns.
Troubleshooting
- How to Zest a Lemon Properly : Learning to zest citrus correctly helps avoid the bitter white pith and ensures the brightest lemon flavor.
- How to Blind Bake a Tart Crust :Blind baking helps keep tart shells crisp and prevents soggy bottoms when adding fillings.
- Understanding Swiss Meringue : If you’re new to Swiss meringue, this guide explains how heating the egg whites and sugar creates a stable, glossy meringue perfect for piping.
Make Ahead Instructions
- The tart shell can be baked one day in advance.
- The filled tart can chill overnight.
- Add the meringue and toast it shortly before serving.
Lemon Tart With Toasted Swiss Meringue
A crisp buttery tart crust with a hint of lemon zest, silky lemon filling, and toasted Swiss meringue swirls make this elegant lemon tart a bright citrus dessert perfect for spring and summer.
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Ingredients
Tart Crust
- 190 g all-purpose flour 1½ cups
- 65 g powdered sugar ½ cup
- ¼ tsp fine sea salt
- 1 tsp finely grated lemon zest
- 115 g salted butter cold and cubed (½ cup)
- 1 large egg yolk
- 15 –25 g ice water 1–2 tbsp
Lemon Filling
- 200 g eggs about 4 large eggs
- 150 g granulated sugar ¾ cup
- 160 g fresh lemon juice ⅔ cup
- 1 tbsp finely grated lemon zest
- ¼ tsp fine sea salt
- 170 g salted butter softened and cubed (¾ cup)
Sweet Toasted Swiss Meringue
- 150 g egg whites about 5 large egg whites
- 250 g granulated sugar 1¼ cups
- ¼ tsp cream of tartar optional
- 1 tsp vanilla extract
- Pinch of salt
Instructions
For the Tart Crust
- Add 65 g powdered sugar and 1 teaspoon lemon zest to a food processor and pulse to combine.
- Add 190 g flour and ¼ teaspoon salt and pulse briefly.
- Add 115 g cold cubed butter and pulse 8–10 times until the mixture resembles coarse crumbs.
- Add 1 egg yolk and pulse a few times to combine.
- Drizzle in 15–25 g ice water while pulsing just until the dough begins to clump together.
- Turn the dough onto a lightly floured surface, press into a disk, wrap, and refrigerate 1 hour.
Shape and Bake
- Preheat oven to 350°F (175°C).
- Roll the chilled dough to about ⅛ inch thick on a lightly floured surface.
- Transfer the dough to a 9-inch tart pan with removable bottom.
- Press gently into the edges and sides of the pan.
- Trim any excess dough and dock the bottom with a fork.
- Refrigerate the tart shell for 20 minutes before baking to help prevent shrinking.
- Line the tart shell with parchment paper and fill with pie weights or dried beans.
- Bake for 15 minutes.
- Remove the parchment and weights and bake another 10–12 minutes until the crust is lightly golden.
- Allow the crust to cool completely.
For the Lemon Tart Filling
- In a saucepan whisk together 200 g eggs (about 4 eggs), 150 g sugar, 160 g fresh lemon juice, 1 tablespoon lemon zest, and ¼ teaspoon salt.
- Cook over medium heat, whisking constantly, until the mixture thickens and reaches 170°F (77°C).
- Remove the mixture from the heat and strain through a fine mesh sieve to ensure a smooth filling.
- Allow the filling to cool slightly.
- Blend in 170 g softened butter, adding it gradually until the filling becomes smooth and glossy.
- Pour the lemon filling into the cooled tart shell.
- Refrigerate the tart for at least 4 hours, or until the filling is fully set.
For Toasted Swiss Meringue
- Combine 150 g egg whites and 250 g sugar in a heatproof bowl set over a saucepan of simmering water.
- Whisk constantly until the mixture reaches 160°F (71°C) and the sugar has completely dissolved.
- Transfer the mixture to a stand mixer.
- Whip on high speed until glossy stiff peaks form.
- Add ¼ teaspoon cream of tartar (optional), 1 teaspoon vanilla extract, and a pinch of salt, then continue whipping until thick and fluffy.
ASSEMBLE TART
- Transfer the Swiss meringue to a piping bag fitted with a star tip.
- Pipe decorative swirls of meringue around the border of the tart, leaving the center of the lemon filling exposed.
- Toast the Meringue
- Using a Kitchen Torch-
- Toast the meringue swirls gently until golden brown.
- Move the flame slowly across the peaks so they caramelize evenly.
- Broiler Method-
- Place the tart on a baking sheet and position the oven rack about 4–6 inches below the broiler.
- Broil for 30–60 seconds, watching carefully until the meringue is lightly toasted.
- For extra caramelization, lightly sprinkle a small amount of granulated sugar over the meringue before broiling.
Notes
Chill the tart completely before slicing for the cleanest cuts.
For smooth slices, dip a sharp knife in hot water and wipe it clean between cuts.
The tart can be stored in the refrigerator for up to 3 days.
Make Ahead Tips
The tart shell can be baked one day ahead and stored at room temperature.
The lemon filling can be made ahead and chilled overnight.
For the best texture and appearance, pipe and toast the meringue shortly before serving.
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