25-Minute Lemon Curd Tart with Torched Meringue
No-bake lemon curd in a buttery crust topped with silky meringue and a chocolate dome — torched golden and viral-ready. Looks restaurant-fancy, tastes bright and tangy.
- Total time
- 25 min
- Servings
- 6
- Calories
- 420
- Protein
- 4g
Ingredients
- 1.5 cups graham cracker crumbs
- 5 tbsp butter, melted
- 1 cup lemon curd (store-bought or homemade)
- ½ cup heavy cream
- 3 large egg whites (room temperature)
- 6 tbsp granulated sugar
- 3 oz dark chocolate, chopped
Instructions
- 1
Mix graham cracker crumbs with melted butter, press into a 9-inch tart pan, and refrigerate.
- 2
Whip heavy cream to soft peaks, then fold into lemon curd until combined and mousse-like.
- 3
Spread lemon curd mousse over the chilled crust, smooth the top, and chill while you make meringue.
- 4
Beat egg whites with an electric mixer until soft peaks form, about 2 minutes.
- 5
Gradually add sugar while beating until stiff, glossy peaks form and sugar dissolves, ~3 minutes.
- 6
Spread meringue over the lemon curd, creating peaks and swirls with the back of a spoon.
- 7
Melt chocolate in a heatproof bowl over hot water until glossy, then drizzle or pour over meringue.
- 8
Use a kitchen torch to lightly brown the meringue peaks until golden. Serve chilled or at room temperature.
Tools you’ll need
- 9-inch tart pan with removable bottom
- electric mixer or whisk
- heatproof bowl
- kitchen torch
- rubber spatula
- spoon
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