lemon meringue tart – oh my goodness me!

by Sharon Santoni

slice of lemon meringue pie

Can we just forget the fact that last week I was talking about preparing for the spring?  Let’s just pretend that we don’t have to worry about wearing skimpy dresses in a few weeks time and let’s indulge.

Last weekend we were invited to Sunday lunch with some friends, and my girlfriend Marie-Laure made her mother’s recipe for lemon meringue tart.  I thought I had died and gone to heaven!   I couldn’t remember the last time I ate this dessert, but I can tell you it is about to get a major revival in this house.

lemons in a wooden box

So here, for you to share and enjoy is Marie Laure’s incredibly simple recipe.

To make a tart for 6-8 people, you will need a 30cm or 12″ tart mould, preferably loose based, an oven pre-heated to 180°C / 350°F and the following ingredients:

A portion of sweet pastry, I’m sure you have your favourite recipe

6 eggs

6 organic lemons

250g or one large cup sugar

60 grams or 1/4 cup butter

6 egg whites

300g  or 1 and a half cups fine sugar

Roll out your pastry and lay it in the base of the mould, bringing it carefully up the sides, cut the edge neatly to the top of the mould.  Line with greaseproof or waxed paper, with baking pellets, or beans over the paper to keep the pastry flat and pop into the oven for 15 minutes.  After 15 minutes remove the paper and the beans and return the pastry to the oven for another 5-10 minutes until golden brown.

In the meantime you can make the lemon curd.  Grate the rind of the lemons and squeeze the juice.   Put both in to a large saucepan with the sugar, stir well.  Add the eggs and beat well then start to heat very gently.  Be careful not to cook this too fast otherwise you’ll have scrambled eggs instead of creamy lemon curd!    Once the curd has started to thicken, remove it from the heat and add the butter, stir well.   Pour the curd  into the pastry base and pop into the oven, at the lower temperature of 130°C/250°F for about 15 minutes.

Remove the tart from the oven and leave to cool.

To make the meringue, whip the 6 egg whites until stiff and add the sugar little by little, beating all the time.   You want to finish with stiff peaks that don’t slide out of the bowl if it’s tuned upside down.

Once the meringue is perfectly firm, either use a piping bag and squeeze swirls of meringue onto the lemon base, or simply smooth the meringue into place with a spoon and then make swirls with a large fork.  Both will taste delicious!

The meringue should be slightly crisp on the outside, and for this you can either use a kitchen blowtorch, or the grill setting of your oven turned up high … which ever you choose to do, this is not the moment to answer the phone or take the dog for a walk, the meringue will only take a few minutes to bake.

Most people enjoy this dessert cold.  As ever, be ready to be heaped with praise, this dessert is guaranteed to wow your fans every time!

pictures from google


JulieAnn Spruce February 19, 2015 - 5:26 pm

Oh Sharon, that looks delicious. I could just eat the lemon filling on it’s own. The sad thing is, today is my 500 calorie day ( I am trying to follow the 5:2 diet). Maybe tomorrow??!!

Dawn Johnson February 19, 2015 - 6:04 pm

This looks amazing, lemon tarts have been one of my favorite desserts when I am in France. I think I will try making it this weekend. Thank you for including the recipe. After reading it, is the butter added after the curd is thickened?

Sharon Santoni February 19, 2015 - 7:23 pm

Thank you Dawn, I missed it out,… off to rectify 🙂


Miss Diane February 19, 2015 - 6:24 pm

This lemon tart looks delicious although I’m a bit surprised you put whole eggs in the curd because usually we only put yolks…

Sharon Santoni February 19, 2015 - 7:24 pm

That’s true Diane, but you will notice that the pie is baked with the lemon mix, and I think that is where the whites play their role. Lemon curd is not baked after mixing in the pan.

As I said, this is not my recipe, just one I enjoyed after eating the result!


Miss Diane February 20, 2015 - 3:10 am

Thank you Sharon, cela vaut la peine d’essayer!

Vicky from Athens February 19, 2015 - 6:31 pm

Well I can’t to try another one of your divine recipes! Anything lemon is always a hit with me and my family. Thanks so much for sharing!

Linda February 19, 2015 - 6:47 pm

I can not wait to try this. I love lemons in any shape or form. Sharon, thanks for sharing this recipe.

Peggy Braswell February 19, 2015 - 6:50 pm

my grandmother and mother made a great lemon pie + I will try this also + thank you xxpeggybraswelldesign.com

Karena February 19, 2015 - 7:50 pm

Sharon, oh I can just taste this as my Mother used to make the most delicious lemon meringue pie! Yum!

The Arts by Karena
The Centre Cannot Hold

Muffin Malherbe February 19, 2015 - 7:55 pm

Looks define will try soon, your receipts are always yummie.

Madonna/aka/Ms. Lemon February 19, 2015 - 8:54 pm

Okay, you have my attention. I love the proportion of curd to meringue.

Melissa February 19, 2015 - 9:07 pm

I love eating lemons. Lemon in a roast chicken. Lemon juice on pancakes. Lemon ginger tea. Lemon zest. I’m all about the lemon, so it’s kind of a surprise that I do not own a lemon tree. I’m going to have to try this recipe. Thanks!

Diana Ferguson February 20, 2015 - 12:02 am

Can’t wait to give this recipe a go! Thank you for sharing it! As you say, bang goes the diet! But oranges and lemons are so good at this time of year here in Europe, we just have to eat them ‘ in season! ‘ Diana

Amanda February 20, 2015 - 1:31 am

Oh L/M Pie has been my favourite since I was tiny! The version I enjoy best and highly recommend you try is to use crushed Gingernuts (sweet ginger biscuits) and a little butter as a base. Truly delicious!! Bon Appetite!

Lorrie February 20, 2015 - 1:55 am

Oh yum! Lemon meringue is my husband’s favorite! This is a great variation with the lemon curd. And I do have organic lemons – picked from our own tree!

Deb February 20, 2015 - 3:32 am

I haven’t had LM tart since I was a teenager. Suddenly have a craving. Yum. We are on cyclone watch in Qld Australia so after I batten down the hatches I may attempt making one to keep my mind off things.

judi February 21, 2015 - 10:33 am

Hi Deb, I have been watching the severe damage from cyclone Marcia on telly hope you are ok. I am going to try this tomorrow as I have lemonade lemons in the freezer. God bless keep safe

Dixie February 20, 2015 - 9:00 pm

That looks so tasty! A favourite of mine, too.


Leave a Comment