Crispy Lemon Curd Tart with Torched Meringue
Shop-bought pastry shell filled with silky homemade lemon curd, topped with torched Italian meringue. Glossy, tart, and Instagram-ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 8
- Calories
- 385
- Protein
- 4g
Ingredients
- 4 count large egg yolks
- ½ cup lemon juice
- ½ cup butter
- ¾ cup sugar
- 1 count pre-baked tart shell (9-inch)
- 3 count large egg whites
- ¼ cup powdered sugar
- ¼ tsp cream of tartar
Instructions
- 1
Fill a saucepan halfway with water and bring to a boil. Whisk egg yolks, lemon juice, butter, and sugar in a heatproof bowl.
- 2
Set the bowl over simmering water (don't let it touch water). Whisk constantly until pale, glossy, and thick enough to coat a spoon, ~8 minutes.
- 3
Pour curd through a fine sieve into a bowl. Let cool to room temperature, stirring occasionally, ~6 minutes.
- 4
Spoon curd into the tart shell and spread level. Chill while you make the meringue.
- 5
Whip egg whites and cream of tartar until foamy. Gradually add powdered sugar while beating until stiff, glossy peaks form, ~3 minutes.
- 6
Spread or pipe meringue over the curd, creating peaks. Use a kitchen torch to brown the surface until golden and charred.
Tools you’ll need
- saucepan
- whisk
- heatproof bowl
- fine-mesh sieve
- electric mixer or whisk
- kitchen torch
- 9-inch tart shell (pre-baked)
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