French Lemon Meringue Tart

The Lemon Meringue Tart is such a clas­sic French dessert, and it is so deli­cious, I just had to find the per­fect recipe for you! I tried mul­ti­ple recipes until I found a deli­cious one: not too sweet, not too lemo­ny, just the right com­bi­na­tion of fla­vors!

lemon meringue tart

You can find the recipe in French here.


For the Tart Crust:

The best crust to use is the “pâte brisée.” Because it is not sold in US gro­cery stores, you have to make it your­self. Please see the recipe here. If you real­ly don’t have time to make a “pâte brisée,” then a store-bought sweet pie crust would prob­a­bly work (but it prob­a­bly won’t taste as good!)

For the Lemon Cream:

5 oz. (140g.) Pow­dered Sug­ar
3 oz. (80g.) Unsalt­ed But­ter
6 Eggs
2 Lemons (the zest of 1 lemon + the juice of 2 lemons)

For the Meringue:

5 oz. (140g.) Pow­dered Sug­ar
4 Egg Whites
A pinch of salt


You will need an elec­tric mix­er to make the meringue. If you don’t already have one, you can buy an inex­pen­sive one here:


Making the Lemon Cream

Step 1: Using a Grater, zest 1 lemon.

grating the lemon

Step 2: Squeeze the 2 lemons to get the lemon juice. (Make sure to remove the seeds from the lemon juice.)

Step 3: Put the lemon juice and the zest in a pot, on medi­um heat. Add the but­ter, and make it melt in the mix­ture.

Step 4: Add the pow­dered sug­ar and mix well.

Step 5: Beat the eggs. Add the beat­en eggs to the pot, and mix until the mix­ture becomes thick like cream. This will take some time so please be patient and con­tin­ue mix­ing, using a whisk or a wood­en spoon, until it becomes creamy.

mixture turning into cream

Step 6: Remove from the stove. Cov­er to pre­vent a crust from form­ing while you are prepar­ing the remain­der of the lemon tart.

Baking the Tart Crust

The “pâte brisée” needs to be pre-baked, mean­ing it needs to be put in the oven before we put any­thing on it. Roll out your “pâte brisée” to fit into the tart pan. Put it in the fridge for 15 min­utes, then put it in the oven for 15 min­utes at 400 degrees Fahren­heit.

pate brisee in pan

Baking the Lemon Tart

Take the tart crust out of the oven. Pour the lemon cream into it.

lemon cream in tart crust

Bake the lemon tart for 20 min­utes at 335 degrees Fahren­heit.

While it is bak­ing, pre­pare the meringue.

Making the Meringue

Step 1: Beat the egg whites until stiff. To be able to do this, you need to put a pinch of salt in the egg whites and use an Elec­tric Mix­er, always turn­ing in the same direc­tion. (Start the Elec­tric Mix­er on low speed, and grad­u­al­ly increase the speed).


Step 2: Once the egg whites are stiff, add the pow­dered sug­ar grad­u­al­ly, and con­tin­ue mix­ing with the elec­tric mix­er for 2–3 min­utes.

Step 3: Pour the meringue on the baked lemon tart. Using a Spat­u­la, try to give a pret­ty shape to the meringue.

meringue on tart

The Final Touches

Broil the tart in the oven for 5 min­utes, until the meringue becomes slight­ly brown. 

Let the tart cool down. Put it in the fridge for a min­i­mum of 1 hour (overnight is bet­ter). The Meringue Lemon Tart is eat­en cold. The cold­er, the bet­ter. Enjoy!

lemon meringue tart

Bon Appétit! French Mom


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