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Perfect Lemon Meringue Tart Recipe Easy Toasted Swiss Meringue with Raspberries

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A bright and creamy lemon meringue tart topped with lightly toasted Swiss meringue and fresh raspberries, perfect for any occasion and easy to make in under 90 minutes.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour
  • 1/4 cup (50 g) granulated sugar
  • 1/2 teaspoon fine sea salt
  • 8 tablespoons (113 g) unsalted butter, cold and cubed
  • 1 large egg yolk, room temperature
  • 2 tablespoons ice-cold water (more if needed)
  • 1 cup (240 ml) fresh lemon juice (about 4–5 lemons)
  • Zest of 2 lemons (finely grated)
  • 1 cup (200 g) granulated sugar
  • 4 large eggs
  • 1/2 cup (115 g) unsalted butter, cubed
  • 4 large egg whites, room temperature
  • 3/4 cup (150 g) granulated sugar
  • Pinch of cream of tartar (optional)
  • Fresh raspberries (about 1 cup or 125 g)

Instructions

  1. Make the Tart Crust: In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to work it into the flour until the mixture looks like coarse crumbs (about pea-sized bits). Don’t overmix! Add the egg yolk and cold water, 1 tablespoon at a time, mixing gently until the dough just comes together. Wrap in plastic and chill for at least 30 minutes.
  2. Blind Bake the Crust: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to about 12 inches (30 cm) diameter. Transfer it to your tart pan, pressing it into the edges. Trim the excess dough. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake another 10 minutes until golden. Let it cool completely.
  3. Prepare the Lemon Curd: In a medium saucepan, whisk together lemon juice, zest, sugar, and eggs until smooth. Place over medium-low heat and stir constantly with a wooden spoon or silicone spatula. As it heats, the mixture will thicken—this takes about 8-10 minutes. When it coats the back of the spoon, remove from heat, and stir in the butter cubes until smooth. Pour the curd into the cooled crust and chill for at least 1 hour to set.
  4. Make the Swiss Meringue: Combine egg whites and sugar in a heatproof bowl over a pot of simmering water (double boiler method). Whisk constantly until the sugar dissolves and the mixture reaches around 160°F (71°C) or feels warm to the touch. Transfer to a mixer and whip on high until glossy, stiff peaks form and the bowl feels cool (about 5-7 minutes).
  5. Assemble and Toast: Spread the Swiss meringue evenly over the chilled lemon curd, creating peaks or swirls with your spatula. Using a kitchen torch, carefully toast the meringue until golden brown, moving the flame constantly to avoid burning. Alternatively, place under a hot broiler for 1-2 minutes, watching closely.
  6. Garnish and Serve: Scatter fresh raspberries on top of the toasted meringue just before serving for a burst of freshness and color.

Notes

Do not overwork the dough to keep the crust flaky. Use room temperature egg whites for better meringue volume. Blind bake the crust with pie weights to prevent sogginess. Toast meringue carefully to avoid burning. Let the tart chill overnight before adding meringue for cleaner slices. The tart does not freeze well due to meringue texture loss.

Nutrition

Keywords: lemon meringue tart, lemon tart, Swiss meringue, toasted meringue, raspberry topping, easy lemon dessert, lemon curd tart

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