Meyer Lemon Meringue Tart Is Delicious

by Alli

Meyer Lemon Meringue Tart contains affiliate links. If you make a purchase, I will make a small commission with no added cost to you.

I’m such a lemon lover, especially Meyer lemons. That’s why I love making this tart.

This lemon tart is so pretty and delicious. It’s the perfect dessert when you’re entertaining friends and family. I can’t make it very often because I’m always tempted to eat the whole thing. It’s a process. I won’t lie. But it’s so worth it!

Meyer Lemon Meringue Tart Ready to Serve

You may be wondering what’s so special about Meyer lemons. Meyer lemons are a small, sweet hybrid, thought to be a cross between a regular lemon and a mandarin orange.

Meyer lemons are smaller and have a more rounded shape than regular lemons. They have a smooth, thin, deep yellow or orange skin.  These lemons are commonly grown in China as an ornamental tree. However, they became extremely popular in the United States back in the ’70s and we’ve loved them ever since.

Meyer Lemon Meringue Tart is made with a graham cracker crust and filled with homemade lemon curd. Top with an Italian Meringue and broil for just a minute or two.

If You Can’t Find Meyer Lemons, Do This

If you can’t find Meyer lemons (peak season is November – March), there’s an easy workaround. Replace the juice and zest with equal parts of lemon juice and tangerine juice.

For this recipe, you can use 1/3 lemon juice and 1/3 tangerine juice to equal 2/3 cup of juice. For the zest, use 3/4 Tablespoon tangerine zest and 3/4 Tablespoon lemon zest.

I rarely use my 10-inch tart pan, so I’m always excited to use it when I make a Meyer Lemon Meringue Tart. If you don’t have a tart pan, you can buy one from AmazonMeyer Lemon Meringue Tart

There are a few steps to this tart, but it’s really not that hard. And don’t be afraid to make a meringue. It’s easier than it sounds.

For this tart, I make an Italian meringue. This type of meringue is safe to use without cooking and it holds it’s volume well. If you’re interested, you can read all about the three different types of meringues. The three different types are Swiss, Italian and French.

Meyer Lemon Meringue Tart

Graham Cracker Crust

Place the tart pan on a baking sheet.

Make the graham cracker crust by combining the graham cracker crumbs and melted butter.

Firmly press mixture on the bottom and sides of a 10-inch tart pan. I use a small measuring cup to press the mixture up the sides.

Bake at 350º for 8 minutes or until golden. Cool on a wire rack for 30 minutes.

Graham Cracker Crust for Lemon Tart

Lemon Curd

In a heavy saucepan, whisk together 1 and 1/2 cups sugar and cornstarch. Whisk in eggs and egg yolks. Stir in lemon juice.

Bring to a boil over medium heat, whisking constantly. Continue to boil, whisking constantly, for 1 minute or until thickened. Remove pan from heat and stir in lemon zest and butter pieces.

Lemon Curd - Add butter and stir.

Fill a large bowl with ice and place the pan of lemon curd in ice. Let stand, stirring occasionally, for 12 minutes. It will thicken as it cools.

Place Lemon Curd in a large pan full of ice to cool.

Spread lemon curd over graham cracker crust.

Spread Lemon Curd in the Graham Cracker Crust

Place plastic wrap directly on the surface of the lemon curd to prevent a film from forming. Chill for two hours.

Place plastic wrap directly on top of lemon curd before placing in the fridge.

How To Keep Lemon Curd From Becoming Scrambled Eggs

Never stop whisking! It may seem like a long process, but never stop whisking! Turn on your favorite tunes before making lemon curd. You don’t have to whisk super fast, just don’t stop.

My Apple watch asked me if I was exercising! I mean, it doesn’t talk, but you know. Nope, just whisking away.

Whisk all the ingredients together BEFORE turning on the heat.

Cook low (medium) and slow. You may be tempted to turn up the heat. Don’t.

If you do see a few egg whites floating around in your lemon curd, strain it into another saucepan as soon as you remove it from the heat. Then stir in the zest and cold butter and cool according to the recipe below.

Meringue for Meyer Lemon Tart

Combine water, sugar and corn syrup in a small, heavy saucepan. Cook over medium heat, stirring constantly, until clear. Cook, without stirring, until a candy thermometer registers 240º F.

Beat egg whites at high speed with an electric mixer until soft peaks form. Slowly add syrup mixture, beating constantly. Beat until stiff peaks form. Spoon meringue into the center of the tart and spread within 2 inches of the edge of tart.

Preheat broiler. Broil 2-3 minutes, 8 inches from heat, until golden brown. Cool completely on a wire rack and then chill for one hour.

Meyer Lemon Tart with Meringue

How To Tell The Difference Between Soft and Stiff Peaks

You know you have soft peaks when you turn your whisk upside down and the peaks are just starting to hold. They’re soft and don’t hold their shape after a second.

Medium peaks will hold their shape pretty well. The tip of the peak will curl over a little when you lift the whisk.

You can tell the peaks are stiff when you hold the whisk upside down and the peaks stand straight up without collapsing at all. The mixture is thick and heavy.

Be careful not to overbeat! You know you’ve gone too far when the egg whites start to look grainy and dull.

How to Remove the Ring from The Tart Pan Before Serving

You can hold the tart pan from below with one hand and let the ring fall down onto your arm. An easier way is to set the tart pan on a wide can (like a can of tomatoes). Hold the ring and gently pull it downward.

Place the tart on a serving plate to serve.

A Slice of Lemon Tart

Meyer Lemon Meringue Tart

Meyer Lemon Meringue Tart

Yield: 8 Slices

This Lemon Meringue Tart is worth the extra effort. If you are a lemon pie lover, you will definitely like this lemon tart.

Ingredients

Graham Cracker Crust

  • 2 cups graham cracker crumbs
  • 5 Tablespoons butter, melted

Meyer Lemon Curd

  • 1 1/2 cups sugar
  • 1/4 cup cornstarch
  • 3 large eggs
  • 3 large egg yolks (save whites for meringue)
  • 2/3 cup fresh Meyer lemon juice
  • 1 1/2 Tablespoons Meyer lemon zest
  • 1/2 cup cold butter, cut into pieces

Meringue

  • 1 cup sugar
  • 1/4 cup water
  • 2 Tablespoons light corn syrup
  • 3 large egg whites

Instructions

  1. Preheat oven to 350º F.

Graham Cracker Crust

  1. Stir together graham cracker crumbs and melted butter. Firmly press mixture on bottom and sides of a 10-inch tart pan. Bake at 350º for 8 minutes or until golden. Cool in pan on wire rack for 30 minutes.

Lemon Curd

  1. In a heavy saucepan, whisk together 1 and 1/2 cups sugar and cornstarch. Whisk in eggs and egg yolks. Stir in lemon juice.
  2. Bring to a boil over medium heat, whisking constantly. Continue to boil, whisking constantly, for 1 minute or until thickened. Remove pan from heat and stir in lemon zest and butter pieces.
  3. Fill a large bowl with ice and place the pan of lemon curd in ice. Let stand, stirring occasionally, for 12-15 minutes.
  4. Spread lemon curd over graham cracker crust. Place plastic wrap directly on the surface of the lemon curd to prevent a film from forming. Chill for two hours.

Meringue

  1. Combine 1/4 cup water, 1 cup sugar and corn syrup in a small, heavy saucepan. Cook over medium heat, stirring constantly, until clear. Cook, without stirring, until a candy thermometer registers 240º.
  2. Beat egg whites at high speed with an electric mixer until soft peaks form. Slowly add syrup mixture, beating constantly. Beat until stiff peaks form. Spoon meringue into the center of tart and spread within 2 inches of edge of tart.
  3. Preheat broiler. Broil 2-3 minutes, 8 inches from heat, until golden brown. Cool completely on a wire rack and then chill for one hour.
Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 599Total Fat 25gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 10gCholesterol 212mgSodium 329mgCarbohydrates 88gFiber 1gSugar 72gProtein 8g
This tart is the perfect dessert when entertaining or when you’re craving lemon pie. It’s amazing!


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21 comments

Amber Myers May 1, 2019 - 8:14 am

I am drooling. I just love lemon desserts, and this one looks fantastic. I will be making this for sure.

Reply
Jeanette May 1, 2019 - 9:00 am

This is definitely something I really want to do. My mother loves lemon meringue pie and I am sure she would love this to tart. What a perfect dessert

Reply
Melanie May 1, 2019 - 10:22 am

Lemon meringue and key lime are too of my favorite dessert flavors. I have never made a tart before. I will have to try this recipe out. It looks great!

Reply
Jenn@Engineermommy May 1, 2019 - 1:10 pm

There are so many expert baking tips in this article. I’m a relatively novice baker, but trying something like this delicious meringue tart would be the perfect thing to challenge myself in the kitchen.

Reply
Kellie May 1, 2019 - 1:24 pm

This looks yummy and I like the idea of combining the lemon and the tangerine. I’m a bit of a weirdo when it comes to hybrid things. I wonder if I could get the same effect without eggs (I may have to play with this) I’m plant-based so sometimes figuring out yummy things with just plant stuff can be fun. Thanks for sharing this, I may have to just live vicariously through you 🙂

Reply
Lia May 1, 2019 - 2:20 pm

Oh that looks delicious, definitely have to try this out for Mother’s Day when the family gets together. Lemon Meringue is one of my favorite desserts too.

Reply
Alyssa May 1, 2019 - 4:57 pm

Yum! I’ve never made a lemon tart, but this makes me want to make one asap. it looks incredible!

Reply
Tasheena May 1, 2019 - 6:22 pm

I wish I had everything to make this right now. This looks so yummy! Can’t wait to make this.

Reply
Beth May 1, 2019 - 7:36 pm

This looks delicious! Thanks so much for the tip about substituting some tangerine juice in case we can’t find Meyer’s Lemons.

Reply
Theresa May 1, 2019 - 9:47 pm

I’ve been craving lemon flavored desserts lately and this one would hit the spot nicely! I’m not sure if our stores have the Meyer lemons, but your substitution sounds like a great fix for if they don’t!

Reply
Ruth I May 2, 2019 - 8:14 am

I do bake sometimes and the tips you gave are really helpful! My niece loves tart and I know she will love this!

Reply
Terri Steffes May 2, 2019 - 9:34 am

I love lemon anything and Meyer lemons are my all time favorites! Thanks for sharing this, I am going to request my family to make this for me for Mother’s Day!

Reply
Ashley May 2, 2019 - 9:54 am

I am all for lemon anything. It’s my favorite dessert flavor.

Reply
Rachel May 2, 2019 - 1:12 pm

I love the lemon anything type of dessert. It is my favorite. I am in love with the tart pan too.

Reply
Kathy May 2, 2019 - 2:34 pm

That sure does look delicious. I love the lemon flavor. These are my favorite types of desserts. I bet this tastes so amazing.

Reply
Natalie May 2, 2019 - 8:04 pm

Lemon pie is one of my faves. I haven’t had in years! I need to try making as well!

Reply
Pam Wattenbarger May 2, 2019 - 10:49 pm

I love lemon meringue pie. This lemon meringue tart can only be amazing since it has Meyer lemons, my favorite!

Reply
Heather May 2, 2019 - 10:51 pm

This lemon tart is so good looking! I can’t wait to make this during the summer months!

Reply
Lynndee May 3, 2019 - 8:30 am

I’m drooling since it’s been a while since I had lemon pie. I will have to make one asap following your recipe.

Reply
Chef Michael May 7, 2019 - 1:09 pm

Your Meringue tart looks absolutely delicious and gorgeous!! I’ve been hoarding Meyer lemons – I’m always so sad when their short season ends. But that color and those perfect peaks, this sounds delish! Thank you for sharing this recipe, Alli! Pinned!

Reply
Terri Steffes May 12, 2019 - 2:13 pm

Bob is making this for me for Mother’s Day! I am so excited for it. Dessert is at 3:00 today! 🙂

Reply

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