STREAMING NOW: Carnivorous

Lemon Meringue Tart

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From Johanne Killeen, Al Forno.”
1hr 5mins

Ingredients Nutrition

  • Lemon Curd
  • 6 tablespoons fresh lemon juice
  • 4 12 tablespoons sugar
  • 3 tablespoons whipping cream
  • 3 large egg yolks
  • Crust
  • 1 cup flour
  • 6 tablespoons sugar
  • 14 teaspoon salt
  • 12 cup chilled butter, cut into ½ inch cubes
  • 3 tablespoons ice water (or more)
  • 1 large lemon, cut into 1/16 inch thick slices,each slice quartered,seeds removed
  • Meringue
  • 3 large egg whites
  • 6 tablespoons sugar


  1. For curd: Combine lemon juice, sugar, cream and yolks in small saucepan and whisk to combine; cook over medium-low heat until mixture thickens, stirring constantly, about 7 minutes; immediately transfer to bowl; press plastic wrap onto surface to prevent skin from forming; chill until cold, at least 2 hours.
  2. For crust: Combine flour, 2 tblsps sugar and salt in processor; add chilled butter and process using on/off turns until mixture resembles coarse meal; gradually add 3 tblsps ice water and blend using on/off turns until mixture forms moist clumps; if dough is too dry, add more water by teaspoonfuls; gather dough into ball; flatten into 8-inch disk; wrap in plastic; chill 1 hour.
  3. Preheat oven to 450F; roll out dough on lightly-floured surface to 12-inch round; Transfer to large baking sheet; sprinkle dough with 2 tblsps sugar; place lemon pieces on dough, leaving 1 ½ inch border; sprinkle 2 tblsps sugar over lemon pieces; fold dough border in over lemon pieces; press edges lightly to seal; bake until crust is golden, piercing through lemon pieces with toothpick if crust bubbles, about 25 minutes; cool tart completely; (Can be made 4 hours ahead).
  4. For meringue: Preheat oven to 450F; beat egg whites in medium bowl until soft peaks form; add sugar and beat until mixture is stiff but not dry.
  5. Spread lemon curd over lemon pieces, covering completely; spread meringue over, covering curd completely and sealing to crust edges; bake until meringue is golden, about 5 minutes; transfer tart to platter.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a