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Perfect Spring Lemon Tart Recipe Easy Homemade Flaky Crust and Toasted Meringue

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A bright and fresh lemon tart featuring a buttery flaky crust, silky lemon curd, and toasted meringue topping. Perfect for spring, brunches, and special occasions.

Ingredients

  • All-purpose flour – 1 ¼ cups (160 g)
  • Unsalted butter – ½ cup (115 g), cold and cubed
  • Granulated sugar – 2 tbsp (25 g) for crust
  • Salt – ¼ tsp
  • Ice water – 3 to 4 tbsp
  • Large eggs – 3, room temperature
  • Granulated sugar – ¾ cup (150 g) for lemon curd
  • Fresh lemon juice – ½ cup (120 ml), about 3 to 4 lemons
  • Lemon zest – 1 tbsp
  • Unsalted butter – 6 tbsp (85 g), cut into pieces for curd
  • Large egg whites – 3, room temperature
  • Granulated sugar – 6 tbsp (75 g) for meringue
  • Cream of tartar – ¼ tsp (optional)

Instructions

  1. Make the Flaky Crust: Combine flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add ice water gradually until dough just comes together. Shape into disk, wrap, and chill at least 30 minutes.
  2. Prepare the Tart Shell: Preheat oven to 375°F (190°C). Roll dough into 12-inch circle, transfer to 9-inch tart pan, press into edges, trim excess, and prick bottom. Chill shell 15 minutes.
  3. Blind Bake the Crust: Line shell with parchment and pie weights. Bake 15 minutes, remove weights and parchment, bake 10-12 minutes more until golden. Cool slightly.
  4. Make the Lemon Curd: Whisk eggs, sugar, lemon juice, and zest in saucepan. Cook over low heat, stirring constantly until thickened (8-10 minutes). Remove from heat, whisk in butter pieces until smooth. Strain and pour into baked shell. Chill.
  5. Make the Toasted Meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beat until stiff, glossy peaks form (5-7 minutes). Spread or pipe over chilled curd, sealing edges.
  6. Toast the Meringue: Use kitchen torch to brown meringue peaks until golden or broil 1-2 minutes, rotating to avoid burning.
  7. Serve: Let tart rest at room temperature 10 minutes before slicing.

Notes

Chill dough thoroughly to prevent shrinking and ensure flakiness. Cook lemon curd gently over low heat to avoid scrambling eggs. Use clean, dry bowls for meringue. Toast meringue carefully to avoid burning. Can substitute gluten-free flours or dairy-free fats for dietary needs.

Nutrition

Keywords: lemon tart, spring dessert, flaky crust, lemon curd, toasted meringue, easy lemon tart, homemade tart, brunch dessert

Find it online: https://tastypierecipes.com/perfect-spring-lemon-tart-recipe-easy-homemade-flaky-crust-and-toasted-meringue/