Torched Lemon Curd Tart with Crispy Meringue
Glossy lemon curd baked in a buttery tart shell, topped with torched Italian meringue for a crackly-sweet finish. Restaurant-level dessert that feels impossible but comes together in under 30 minutes.
- Total time
- 28 min
- Servings
- 8
- Calories
- 340
- Protein
- 4g
Ingredients
- 1 cup all-purpose flour
- ½ cup butter, cold and cubed
- ¼ tsp salt
- 3 large eggs
- ½ cup lemon juice, fresh
- ¾ cup granulated sugar
- 3 tbsp butter
- 2 large egg whites
- ¼ cup granulated sugar
Instructions
- 1
Mix flour and salt in a bowl, then cut in cold butter with a fork until mixture resembles breadcrumbs.
- 2
Press mixture into a 9-inch tart pan. Prick the bottom with a fork.
- 3
Bake at 375°F until pale golden, about 8 minutes. Remove and cool slightly.
- 4
Whisk eggs and sugar in a bowl until pale, about 2 minutes.
- 5
Stir in lemon juice and butter, whisking until smooth.
- 6
Pour curd into the tart shell. Bake at 350°F until edges set but center still jiggles slightly, 10–12 minutes.
- 7
Whip egg whites until soft peaks form. Gradually add sugar, whipping until stiff and glossy.
- 8
Dollop or spread meringue over warm curd, creating peaks and swirls.
- 9
Use a kitchen torch to brown the meringue peaks until golden and caramelized, 30–60 seconds.
- 10
Cool to room temperature, then refrigerate at least 15 minutes before serving.
Tools you’ll need
- 9-inch tart pan with removable bottom
- medium mixing bowl
- fork
- whisk
- kitchen torch
- electric mixer (optional but recommended)
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