15-Min Lemon Curd Tart with Torched Meringue
Glossy store-bought tart shell filled with silky lemon curd and topped with torched Italian meringue. Fresh lemon slices on the side—crunchy, tart, and TikTok-ready.
- Total time
- 15 min
- Servings
- 4
- Calories
- 285
- Protein
- 3g
Ingredients
- 1 shell pre-baked tart shell (3.5–4 inches)
- ¾ cup lemon curd (store-bought)
- 2 large egg whites, room temperature
- ¼ cup granulated sugar
- ⅛ tsp cream of tartar
- 2 whole lemons, whole and sliced for garnish
- 2 tbsp water
Instructions
- 1
Spoon lemon curd into the tart shell, spreading to an even layer.
- 2
Combine egg whites and cream of tartar in a heatproof bowl over a pot of simmering water.
- 3
Whisk constantly while sprinkling in sugar until the mixture is warm, glossy, and stiff peaks form, ~4 minutes.
- 4
Dollop meringue over the curd, creating peaks and swoops with the back of a spoon.
- 5
Torch the meringue peaks until golden brown, rotating and keeping the flame 2–3 inches away.
- 6
Serve immediately with whole and sliced fresh lemons alongside.
Tools you’ll need
- 3.5–4 inch pre-baked tart shell
- heatproof bowl
- pot for water bath
- whisk
- kitchen torch
- spoon or offset spatula
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