Tangy and Crispy: This Lemon Meringue Tart Will Wake Up Your Spring Senses

The first mild days of spring always make me crave something bright, fresh and just a little celebratory. This lemon meringue tart has all the right contrasts: crisp buttery pastry, a sharp lemon filling, and a soft toasted topping that feels perfectly at home at a Sunday lunch or on an Easter table.

Ingredients

Preparation

1. Begin with the pastry. Rub the flour and cold butter together with your fingertips until the mixture resembles fine breadcrumbs, then stir in the icing sugar. Add the egg yolk and just enough cold water to bring everything together into a dough. Shape it into a disc, wrap it, and chill for 30 minutes.
2. Heat the oven to 190C fan. Roll the pastry out on a lightly floured surface and use it to line a 20cm tart tin. Prick the base with a fork, chill for 15 minutes, then line it with baking paper and fill with baking beans.
3. Blind bake the tart case for 15 minutes. Remove the paper and beans, then return it to the oven for 8-10 minutes more, until the pastry looks dry and lightly golden. Reduce the oven temperature to 160C fan.
4. To make the filling, whisk the 3 whole eggs, 2 egg yolks and 150g caster sugar together in a bowl until combined. Stir in the lemon juice, lemon zest, double cream and 50g melted butter, then pour the mixture into the baked tart shell.
5. Bake for 18-22 minutes, until the lemon filling is just set but still has a slight wobble in the centre. Remove from the oven and leave it to cool completely in the tin.
6. For the meringue, whisk the egg whites with a pinch of salt until they reach soft peaks. Add the 150g caster sugar a spoonful at a time, whisking well after each addition, until the mixture is thick and glossy. Gently fold in the cornflour and white wine vinegar.
7. Spoon or pipe the meringue over the cooled tart, making sure it goes right to the edges so the filling is sealed in. Use the back of a spoon to create small peaks.
8. Return the tart to the oven for 10-12 minutes at 180C fan, or brown the top with a kitchen blowtorch, until the meringue is lightly coloured. Leave it to settle for 15 minutes before slicing.

My tips

Keep the pastry cold from start to finish, as that helps it bake into a crisp, neat shell instead of shrinking in the tin. Make sure the lemon filling has cooled completely before adding the meringue, otherwise trapped steam can cause the topping to weep. For especially tidy slices, chill the tart for 30 minutes after browning and wipe the knife clean between each cut.

Variations

If you want a softer floral note, stir a teaspoon of elderflower cordial into the lemon filling. For a sharper citrus flavour, replace one of the lemons with a lime. If you prefer a more classic presentation, divide the mixture into individual tartlets and pipe the meringue on top in generous swirls.

Helen Ferrers

Helen is a dedicated sport enthusiast who lives for the thrill of every game and workout. Through her blog, she shares practical tips, inspiring stories, and fresh ideas to help you push your limits and enjoy an active lifestyle every day. Join her journey to make fitness fun, accessible, and rewarding.