No-Bake Lemon Curd Tart with Torched Meringue
Glossy lemon curd in a store-bought crust, topped with torched Italian meringue. Tangy, sweet, and restaurant-worthy in under 20 minutes—no oven required.
- Total time
- 18 min
- Servings
- 6
- Calories
- 285
- Protein
- 4g
Ingredients
- 1 crust store-bought 9-inch tart crust (thawed if frozen)
- 1 jar (10 oz) jarred lemon curd
- 3 large egg whites
- 6 tbsp granulated sugar
- ¼ tsp cream of tartar
- 1 tsp lemon zest
Instructions
- 1
Spread lemon curd evenly over the tart crust, leaving a 0.5-inch border.
- 2
Whip egg whites with cream of tartar until foamy, about 60 seconds.
- 3
Gradually add sugar while whisking until stiff, glossy peaks form, 2-3 minutes total.
- 4
Pile meringue onto the lemon curd, swirling peaks with the back of a spoon.
- 5
Torch the meringue peaks until golden brown, moving the flame constantly to avoid charring.
- 6
Sprinkle with lemon zest. Let sit 5 minutes, then slice and serve immediately.
Tools you’ll need
- 9-inch tart pan
- electric hand mixer or whisk
- medium bowl
- kitchen torch
- microplane zester
- offset spatula
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