Torched Lemon Curd Tart with Meringue
No-bake lemon curd in a buttery graham crust, topped with torched Italian meringue. Tangy, sweet, and Instagram-worthy in under 30 minutes.
- Total time
- 25 min
- Servings
- 6
- Calories
- 385
- Protein
- 4g
Ingredients
- 1.5 cups graham cracker crumbs
- 4 tbsp butter, melted
- 1 cup lemon curd (jarred)
- ½ cup heavy cream
- 3 large egg whites
- 6 tbsp granulated sugar
Instructions
- 1
Mix graham cracker crumbs with melted butter. Press firmly into the bottom and sides of a 9-inch tart pan.
- 2
Whip heavy cream to soft peaks. Fold in lemon curd until fully combined and no streaks remain.
- 3
Pour lemon-cream filling into crust. Chill while you make the meringue, about 5 minutes.
- 4
Add egg whites and sugar to a heatproof bowl over simmering water, whisking constantly until sugar dissolves and mixture reaches 160°F, about 6 minutes.
- 5
Remove from heat. Beat with an electric mixer until stiff, glossy peaks form, about 4 minutes.
- 6
Spread or pipe meringue thickly over filling. Use a kitchen torch to toast peaks golden brown until they blister.
- 7
Serve immediately or chill up to 2 hours before torching.
Tools you’ll need
- 9-inch tart pan
- heatproof bowl
- whisk
- electric mixer
- kitchen torch
- rubber spatula
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