30-Minute Lemon Curd Tart with Torched Meringue
Glossy lemon curd meets crispy-chewy meringue in a no-bake tart that looks restaurant-worthy but comes together in under 30 minutes. A viral-worthy dessert with minimal technique.
- Total time
- 30 min
- Servings
- 4
- Calories
- 385
- Protein
- 3g
Ingredients
- 1.5 cups graham cracker crumbs
- 4 tbsp butter, melted
- 1 cup lemon curd, jarred
- ½ cup heavy cream
- 3 large egg whites
- 6 tbsp granulated sugar
- ½ tsp vanilla extract
Instructions
- 1
Mix graham cracker crumbs with melted butter until evenly moistened.
- 2
Press mixture firmly into a 9-inch tart pan or pie dish, covering bottom and sides.
- 3
Freeze while you prepare the filling, ~5 minutes.
- 4
Whip heavy cream to stiff peaks in a separate bowl using an electric mixer, ~3 minutes.
- 5
Fold lemon curd gently into whipped cream until no streaks remain.
- 6
Pour lemon filling into the frozen crust, smooth the top, and chill while making meringue.
- 7
Beat egg whites and sugar on high speed until stiff, glossy peaks form, ~4 minutes.
- 8
Add vanilla, beat for 15 seconds to combine.
- 9
Spoon meringue onto lemon filling, peak it dramatically, and torch until golden brown.
- 10
Serve immediately while meringue is still warm and crispy outside.
Tools you’ll need
- 9-inch tart pan with removable bottom
- electric mixer or whisk
- two medium bowls
- spatula
- kitchen torch
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