Glossy Lemon Curd Tart with Torched Meringue
No-bake lemon tart with store-bought pastry, silky lemon curd filling, and browned meringue. Assembly takes under 20 minutes; chill while the flavors meld.
- Total time
- 25 min
- Servings
- 8
- Calories
- 285
- Protein
- 3g
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Ingredients
- 1 shell store-bought pre-baked tart shell (9-inch)
- 1.25 cups jarred lemon curd
- 3 large egg whites
- 6 tbsp granulated sugar
- ½ tsp cornstarch
- ¼ tsp vanilla extract
- ½ tsp lemon zest
Instructions
- 1
Spread lemon curd evenly into the tart shell, leaving a 1/2-inch border.
- 2
Whip egg whites with sugar, cornstarch, vanilla, and lemon zest until stiff peaks form, ~3 minutes.
- 3
Dollop meringue over the curd filling and spread it to cover, creating peaks and valleys.
- 4
Use a kitchen torch to brown the meringue peaks until light golden, 90 seconds total.
- 5
Chill for 10 minutes before slicing. The meringue will crisp as it cools.
Tools you’ll need
- 9-inch tart shell (store-bought, pre-baked)
- electric mixer or whisk
- medium bowl
- spatula or offset spatula
- kitchen torch (or broiler)
- chef's knife
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