Lemon Meringue Tart Recipe

Indulge in a delightful Lemon Meringue Tart with a crispy buttery crust, tangy lemon filling, and a fluffy toasted meringue topping.

Many of us have made the lemon pie recipe on the back of the sweetened condensed milk can at least once or twice in our lifetimes, and with good results. Over the years, I have made a few alterations to it creating this Lemon Meringue Tart Recipe that’s incredibly tasty.

A key component to this recipe is the meringue and I have decided that Swiss meringue has much more marshmallow flair than classic meringue, and it doesn’t weep in the refrigerator before serving. The process begins by warming the egg whites and sugar over hot water in a double boiler or bowl placed over another pan (Bain Marie in French) and when it’s warm to the touch, and the sugar crystals have dissolved, pour the mixture into a stand mixer, and whip until fluffy. The pillows are soft and supple and hold up better on top of a Lemon Meringue Tart.

Graham crackers still make up the crust in this Lemon Meringue Tart Recipe or you can buy a pre-made graham cracker pie crust, but I recommend pulsing up your own in a food processor with just the right amount of butter.  The filling ingredients are traditional – lemon juice, eggs (separated from their whites), and sweetened condensed milk – all pantry ingredients for the most part.

*may have commissioned links

Ingredients

• Crust
• 1 sleeve graham crackers
• 2 tablespoons granulated sugar
• 6 tablespoons butter
• oil for pan
• Filling
• 14 ounces sweetened condensed milk
• 1/2 cup lemon juice or a mixture of lemon & lime juices
• 3 eggs, divided
• Swiss Meringue
• egg whites from above
• 1/2 cup granulated sugar
• pinch of cream of tarter

Tips

• Don’t over pulse the graham crackers in the food processor — they could get gummy
• Use room temperature egg whites in the meringue, so they warm just right
• fresh lemon juice is always necessary – not that bottled stuff
• you can use a pie pan instead of a tart pan, but you may need to adjust the baking time slightly

(Makes 1 Tart)

To Prepare:

1. Preheat oven to 325 degrees.  In a food processor, add graham crackers and pulse until coarse crumbs.  Add sugar and butter, and pulse until mixture comes together.  Brush 9-inch removable bottom tart pan with oil and press crumbs into pan, coming halfway up sides.  Bake for 12 minutes, remove and let cool.
2. In a stand mixer or large bowl, combine all Filling ingredients (not egg whites) on low speed.  Pour over crust and bake for 25-30 minutes until set, but not brown.  Remove and let cool.  Refrigerate for at least 2 hours before topping with meringue.
3. Place egg whites and sugar in a small bowl and place over simmering water.  Cook until just warm, about 3 minutes stirring constantly.  Do not overcook.
4. Pour egg white mixture into stand mixer and whip on high speed for 2 minutes.  Add cream of tarter and continue to whip until firm peaks, but not dry.  Spoon on top of tart, exposing an inch of lemon filling around edges.  Toast with torch or under broiler, if desired.  Chill until ready to serve.  Enjoy!

This Lemon Meringue Tart is fun to serve for birthdays or family gatherings.  It’s one of my favorite things to bake!