20-Minute Lemon Curd Tart with Torched Meringue
Crispy store-bought tart shell filled with silky lemon curd, topped with torched meringue that crisps under the flame. Looks showstopping, tastes like a French patisserie, ready in under 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 3g
Ingredients
- 1 shell pre-made tart shell (6-inch, baked)
- ¾ cup lemon curd (store-bought or fresh)
- 2 large egg whites
- ¼ cup granulated sugar
- 1 tsp lemon zest
- ⅛ tsp cream of tartar
Instructions
- 1
Spread lemon curd evenly into the tart shell, filling to about 1/4 inch from the rim.
- 2
Add egg whites and cream of tartar to a clean bowl. Whip with an electric mixer on medium-high until soft peaks form, ~2 minutes.
- 3
Gradually add sugar while mixing until stiff peaks form and the meringue looks glossy, ~2 more minutes.
- 4
Spoon or pipe meringue onto the tart, covering curd completely and creating peaks with the back of a spoon.
- 5
Use a kitchen torch to lightly brown the meringue peaks until golden and caramelized, 1–2 minutes total. Work in small sections to avoid burning.
- 6
Let cool for 5 minutes. Dust with lemon zest and serve immediately while meringue is crispy.
Tools you’ll need
- 6-inch pre-baked tart shell
- mixing bowl
- electric mixer or whisk
- kitchen torch
- spoon or piping bag
- microplane or zester
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