Sweet lemon and meringue

This Easter lemon meringue tart is my top pick for a spring party. The cute egg shape is fun and the zippy lemon with sweet fluffy meringue always puts a smile on everyone’s face.

This dessert came together at an Easter dinner when I wanted to wow my in-laws. Ever since then, it’s a must-have in our house and as soon as spring peeks in, I get requests for it right away.

Tasty Ingredients

• Crust:
• Pinch of salt for a flavor boost
• 1 whole egg to bring it all together
• 100 g powdered sugar to make it silky-smooth
• 140 g high-quality butter, room temp, for that dreamy texture
• 25 g almond meal for an extra nutty bite
• 250 g flour to hold it all up

• Lemon filling:
• 80 g unsalted butter, which makes it rich and shiny
• 1 sheet gelatin – helps the cream set nicely
• 4 eggs, for that creamy finish
• 160 g sugar so the tart isn’t too puckery
• 140 g fresh lemon juice (from 5 to 7 organic lemons) for a real citrus punch

• Italian meringue:
• 250 g sugar for a glossy stable topping
• 80 g water to whip up the syrup
• 100 g egg whites, room temp for maximum fluffiness

Simple Step-by-Step Instructions

Crust prep:

First, quickly knead the dough just enough to bring it together, then shape into a flat disc, wrap in cling film, and chill in the fridge for at least an hour or even overnight. Blend the soft butter with powdered sugar in a large bowl so it gets light and creamy. Add in the egg with a pinch of salt and mix until it’s all blended in. Gently fold in the flour and almond meal using a spatula so you don’t overwork the dough.

Shape and bake your tart base:

Preheat the oven to 170°C with fan. After letting your dough rest outside the fridge for 10 minutes, roll it out on a floured surface till it’s about 5 mm thick. Cut out a big egg shape that fits your baking tray, then prick the whole surface with a fork so it bakes evenly. Take the dough leftovers, roll them into skinny ropes, and braid them. Brush the tart base edge with a bit of water, stick your braid around it and press gently. Line the dough with baking paper, fill with dried beans to keep the shape, and bake for 20 minutes. Pull out the beans and paper, and set aside to cool.

Get the lemon cream ready:

Let the gelatin soften in cold water. Scrub the lemons and grab their zest with a fine grater for extra flavor. Squeeze enough juice to get 140 g and strain it. Beat the eggs together in a mixing bowl so they’re smooth. In a sturdy pan, add the zest, lemon juice, and sugar. Heat it up, stirring, till it boils. Once it bubbles, take off the heat and slowly pour it over the eggs while beating hard so you don’t get scrambled eggs. Pour it all back in the pan and warm gently, whisking, till you spot the first bubble again. Right then, pop in the wrung-out gelatin and butter, then take off the heat right away. Whisk for a few minutes, then blitz with a hand blender for a smooth, airy finish (2-3 minutes). Pour this filling into your cooled crust, right to the edge of the braid. Chill at least 30 minutes.

Whip up that Italian meringue:

Pour the water in a tall pot, then toss the sugar in the center—don’t splash the sides to avoid crystals. Stick in a candy thermometer so it’s not touching the pan. Heat it gently, no stirring. While that’s bubbling, start whipping the egg whites on full speed till stiff peaks form. As soon as the syrup is at 121°C, take it off, let the bubbles go down a bit, then drizzle it super slowly in a stream into the whipped whites while keeping the mixer going full blast. Keep beating till the meringue’s just warm and extra shiny with stiff peaks. Scoop into a piping bag (decorative tip if you like) and pipe or spread all over your tart as you want.

Must-Know Tips

Whenever I spot Menton lemons, I grab them for this tart. They’ve got an amazing smell, just the right amount of tart, and make the filling so much better. The first time I made an egg-shaped version, my kids cheered and now it’s our special spring treat every year.

Storage & Handy Tips

Pop your lemon meringue tart in the fridge, either covered with cling wrap or in a sealed container. It’ll taste great for a couple of days, up to three, though the meringue might get a bit softer as time goes on. To get the best flavor, leave the tart out for about 15 minutes before serving so it’s not too cold. If you’re planning ahead, you can prep the crust and lemon cream the day before, then finish off with the meringue just before serving.

Fun Seasonal Twists

When it’s hot out, swap in a bit of lime juice for a brighter, punchier taste. In colder weather, go for some orange or tangerine zest to make it cozier. Add vanilla or cinnamon to the crust if the season calls for it. Want it even bolder? Blend in a bit of candied lemon paste to the filling. Little changes keep this classic feeling new all year.

Picking the Right Lemons

If you want this tart to really pop, the lemons are key. Go for heavy, thin-skinned ones—they’re juicer. Make sure they’re unsprayed or organic since you’re using the zest. Types like Sicilian, Meyer, or if you can find them, Menton lemons give you their own awesome twist. Always squeeze your lemons right before using so the taste is fresh and bright.

Pin it

How to Nail That Meringue

There’s just a few things that make Italian meringue turn out perfect. Get your bowls and whisks spotless with zero grease on them. Let your egg whites sit so they warm up to room temperature. Use a digital thermometer for the syrup because even a small jump in temp changes how the meringue works. Drizzle the syrup right along the edge of the bowl—not onto the beaters—so you don’t splatter. Keep beating till the bowl is cool and you’ll get a meringue that stands tall and stays shiny.

Pro Tips

• Give your oven plenty of time to preheat for even baking and a crisp crust
• You really need a good kitchen thermometer for the meringue—don’t guess the syrup temp
• If you want your tart to look cool, use different piping tips one after the other for an eye-catching design

Frequently Asked Questions

→ How do I make the crust for this tart?

Mix soft butter with powdered sugar, add an egg, flour, almond powder, and a tiny pinch of salt. Chill the dough, roll it out, shape it like an oval, and pre-bake it.

→ What’s the key to a perfect lemon cream?

Use organic lemons for balanced acidity. Add a gelatin sheet to set the cream right, cooking it gently for that smooth texture.

→ Any tips for flawless Italian meringue?

Cook sugar and water into a syrup at 121°C, then carefully pour it into whipped egg whites while mixing on high speed.

→ How should I store the lemon tart with meringue?

Keep the tart in an airtight container in the fridge for up to 2 days to maintain freshness.

→ Can I get creative with the tart decoration?

Absolutely! Use a piping bag to shape the meringue differently or gently toast it for a golden touch.