The BEST-EVER Lemon Meringue Tart (Perfectly Tangy & Creamy Lemon Curd Filling)

I'm sharing how to make the best lemon meringue tart! The lemon curd is not overly sweet, so creamy, and perfectly tangy. I'm revealing the secret in the tutorial! With fluffy and shiny Italian meringue, this tart tastes like a dream come true for all lemon lovers. Learn how to make it step by step using simple ingredients!

📌 Ingredients To Make Lemon Meringue Tart (For 1 9-inch pan)
[Tart dough] The dough is enough amount to make 2 9-inch tart crusts. Store the other half in the freezer or make half batch!
• All-purpose flour: 250g (2 cups)
• Almond flour: 35g (1/3 cup)
• Powdered sugar: 105g (1/2 + 1/3 cups)
• Salt: 1/16 tsp (1 big pinch)
• Unsalted butter: 127g (9 tbsps)
• Egg: 50g (1 medium egg)

Bake at 350ºF (175ºC) for 10 - 20 minutes (depending on the size, thickness, oven, etc.) until they are nice golden brown.

The tart crust masterclass

[Lemon Filling]
• Granulated sugar: 150 g (3/4 cup)
• Cornstarch: 12 g (1.5 Tbsp) * Level the surface.
• Eggs: 200 g (4 eggs)
• Egg yolks: 50 g (3 yolks) * Save the egg whites for meringue.
• Lemon zest: 2 lemons
• Lemon juice: 160 g (2/3 cup)
• Butter (Softened): 170 g (1.5 US sticks)

[Meringue]
• Egg whites: 100 g (from 3 eggs)
• Water: 80 g (1/3 cup)
• Granulated sugar: 200 g (1 cup)

NOTE: For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements (US customary units) are provided for your convenience.

📌 The tools/ingredients I used/mentioned today:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.

Mesh Silicone Mat (Half-size)
Perforated Tart Ring
Half Baking Sheet
Parchment Paper

📌 More Tart Recipes
Peach Almond Tart
Fresh Fruit Tart
10 Fall Cookies From 1 Dough (Fall Cookie Box)

📌 If you liked this video, please subscribe & share it with your baking friends!
if you liked this video, share it with your friends to help them ...and also to support my small channel ;)

📸 Instagram: @ayacaliva

[PastryLivingwithAya]

I hope you don’t mind the camera in the screen😅 Very amateur looking but I thought.. well, why not! I might include this film-as-I-go type of video sometimes here and there. I also love capturing each step from different angles and instruct step by step with voiceover too, so that style won’t go away. It’s just time to experiment😊 I’ll welcome any feedback❤

[Grondhammar]

I love this format! Great lighting. I didn't mind the tripod at all. Two things I noticed... 1) the space we all work in is so important, and it's great to see how you arrange things, and 2) I've always had great respect for your recipes and tips and the completeness of your explanations. But after watching I have a new respect for your ability to teach. After sitting and analysing that impression for a bit, I think it's because your videos rarely show you in your space doing the work -- they've been zoomed in on the utensils, bowls, ingredients, etc. In this one, on the other hand, seeing your capacity for focus and precision "in real time" in the workspace is really inspiring, and I want to emulate that.
Thanks for the great recipe too! I'm excited to share it with my family.

[slyowusu]

Sunday morning, cup of coffee, watching bakery content. Pure bliss.

[christos]

Hi, its my first time on your youtube site.
What can i say, but wow, the lemon meringue pie looks so yummy and its so achievable to make . I am truly impressed and i will be back for more of your recipes .
Many thanks
😊👌👍

[jimdavidson]

Perfection! I love your recipes but can watch your videos purely for entertainment! Thank You.

[brandon]

this has to be the very best lemon Marange recipe ever. Your tutorial is also excellent as well. I'll definitely make this soon. thank you.

[navypinkdesign]

I used to feel really insecure growing up eating very modest Asian desserts made with unusual—typically savory—ingredients like rice and beans. But watching you make this MASTERPIECE I had the epiphany that most European desserts are just variations on scrambled eggs and milk 😂

[MultiGemgirl]

just found you channel. I've only watched a couple videos so far, but I noticed you're using professional techniques

[victoriasakkidis]

I made this, I made this, it was beautiful, thank you, love your work girl, bless you!

[kayvillarosa]

I liked the way made the camera angles in this video. The tart looks amazing!

[brandon]

I thought that I made a delicious lemon merange pie until I just watched your tutorial. Adding the butter after the lemon cooled is genius and Adding the simple syrup to the merange is something lacking in mine. I'm so glad I stumbled on this video. Thank you from your newest subscriber. Guess what I'll be making for Sunday desert this weekend.

[mariadisbrowe]

Great new format. I love the way you present everything. You don’t rush your tutorial and love the tips at the end.❤

[lindasardini]

I love your channel, I love the calm way you explain and add tips. I have always made lemon meringue tart with condensedmilk, lemon juice and eggs as the filling but it is very sweet. Making it this way is sooo much nicer. Thankyou😊

[hithere]

You make baking look so easy. That cream even looks creamy 😊

[zacharywong]

That looks absolutely spectacular, Aya! Great explanations and tips here, too!

[annaleonardi_]

Bravissima 💖💖💖
Tanti cari saluti dall'Italia 🇮🇪

[liswong]

Hi Aya I watched some of your videos and I like how you explain things and the whys and hows. I have watched your lady fingers' video. They rise higher than other homemade lady fingers. I am trying it out. Appreciate what you have done. Thank you 😊

[michelleb]

Enjoyed this new set up very much. You are a wonderful teacher and I really enjoy the thorough instruction.

[simplydecadentcreations]

Thank you for your awesome recipe and step-by-step instructions v

[aprilbeltran]

I hope you and your family are doing well! I’m excited about this recipe and thank you for sharing !