20-Min Glossy Lemon Curd Tart with Torched Meringue
No-bake lemon tart with shop-bought shortbread base, silky lemon curd, and a quick meringue toasted with a kitchen torch. Served with whipped cream for richness.
- Total time
- 20 min
- Servings
- 6
- Calories
- 385
- Protein
- 4g
Ingredients
- 1 whole shop-bought shortbread tart shell (9-inch), pre-baked
- 1.25 cup lemon curd (jarred or homemade)
- 3 whole large egg whites
- ½ cup granulated sugar
- ⅛ tsp cream of tartar
- ½ tsp fresh lemon zest
- ¾ cup cold heavy cream
Instructions
- 1
Spread lemon curd evenly into the shortbread shell, smoothing the top with a spatula.
- 2
Beat egg whites and cream of tartar on medium-high speed until soft peaks form, ~2 minutes.
- 3
Add sugar 1 tbsp at a time, beating between additions, until stiff glossy peaks form, ~3 minutes total.
- 4
Fold lemon zest into meringue gently with a spatula until just combined.
- 5
Pile meringue onto the tart, using the back of a spoon to create peaks and valleys.
- 6
Use a kitchen torch to toast meringue until golden brown, moving constantly to avoid burning.
- 7
Whip cold heavy cream to soft peaks and serve dolloped alongside each slice while tart cools 5 minutes.
Tools you’ll need
- 9-inch tart pan with shortbread shell
- electric mixer or whisk
- rubber spatula
- kitchen torch (culinary)
- serving knife or offset spatula
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