The Best Lemon Meringue Tart recipe

Incredible piping technique

by Hanbit Cho
The Best Lemon Meringue Tart recipe

Lemon Meringue Tart is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Lemon tart is classic. I’ve given it an upgrade – I added a bit of passionfruit puree to the lemon which makes a difference. I’ve also added lemon juice to the lemon Italian meringue to reinforce the overall lemon flavour. Give it a go!

Follow along with the 📝 recipes below👇🏾👇🏾

The Best Lemon Meringue Tart recipe
Pin Print

Lemon Meringue Tart

Rating: 5.0/5
( 2 voted )
Serves: 6 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


Tart Shell:

  • Butter (room temp) 75g
  • Salt a pinch
  • Powdered Sugar 54g
  • Almond Powder 15g
  • Corn Starch 23g
  • Eggs 27g
  • Cake Flour 128g

  • Lemon Juice 95g
  • Passion fruit puree 28g
  • Egg yolk 65g
  • Eggs 108g (so this is an egg that includes both yolk and whites)
  • Sugar 95g
  • Butter 78g (room temp)
  • Gelatin 2.5g (gold 200 blooms)

Lemon Italian Meringue:

  • Water 30g
  • Sugar 117g
  • Sugar 25g
  • Egg White 65g
  • Lemon juice 15g
  • Gelatin 1.5g (gold 200 blooms)


Tart Shell:

Please watch my detailed “how to make a tart shell” video recipe.

Lemon Cream:

  1. Bloom the gelatin in ice-cold water.
  2. Add the lemon juice, passion fruit puree, egg yolk, eggs, and sugar all into the saucepan and start heating up. Bring it up to a thick consistency (soup).
  3. Squeeze water out of gelatin and add it in.
  4. Once the lemon curd cools down to 40~45℃ add in the room temp butter and blend.

Lemon Italian Meringue:

  1. Bloom the gelatin in ice-cold water.
  2. Make 118℃ sugar syrup by boiling water(30g) and sugar (117g).
  3. Meanwhile, at the same time, whip the egg white (65g) and sugar (25g) to make a French meringue.
  4. Pour the sugar syrup into the French meringue and continue to whip.
  5. Melt the lemon juice + gelatin mixture using a microwave and add this in.
  6. Whip until the Italian meringue cools down to room temp.
  7. Store it in the fridge if not used immediately.


  1. Pipe the lemon curd into the tart shells. Let it sit for a few hrs.
  2. Pipe the Lemon Italian meringue in a tourbillon shape (Piping nozzle 1303 or 104)
  3. Garnish with lemon zest.


How to store:

Lemon curd is full of water and this tart will become soggy quickly. Serve within 3 days.

Did You Make This Recipe?
Tag us on Instagram at @book.recipe.official.

Recipe video


Let us know what you think of today’s Lemon Meringue Tart tips, tricks, and hacks!

Related Recipes

Leave a Reply


This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Delightful Mother’s Day Bites: Crostini with Balsamic Strawberries and Ricotta TRIPLE GINGERBREAD BUNDT CAKE Taro Cake Recipes STUFFED ZUCCHINI BLOSSOMS How to Make DATE SPICE CHOCOLATE CAKE