It’s a show stopping dessert that’s perfect for a special occasion. This lemon meringue tart, reminiscent of a Southern icebox cake but with a French feel, is a perfect example. Beat the egg yolks (save white for This Lemon meringue tart recipe is a decorative, individual dessert version of the well know lemon meringue pie. This lemon meringue tart is a graham cracker crust topped with a creamy lemon filling and fluffy brown sugar meringue. Recipe in images. She stirs in white chocolate to give the curd a luscious mouth feel, and finishes it with a drift of soft Swiss meringue toasted with a blowtorch. Thank you for watching, bye! Here you go… Crumbly tart shell and light yellow lemon filling.. very lemony. Lemon Meringue Tart is one of my mum’s specialties and is high on my list of childhood favourites. Bake for 10 minutes or until the meringue is golden brown. Bon appetit! Meringue is crisp (and brown part is very sticky if you used a blow torch especially) on the outside and soft and marshmallowy underneath. A few seconds under the broiler will work, too. Lemon Meringue Tart consists of crumbly sweet shortcrust pastry, tangy and silky lemon curd, and sweet and airy Italian meringue. I love how the sweet and silky Swiss meringue complements the tangy and creamy lemon curd. Make your shortcrust pastry, leave it to rest in a fridge, and start preparing lemon … Once the mixture bubbles, remove from the heat and beat in the butter until melted. Cool the pie for one hour and then refrigerate it for up to six hours before serving. Lemon tart with meringue with sweet and delicate meringue top. If you have never made a tart before, take a few minutes and learn how to line a tart mold first. Spread the meringue over the pie, while lemon filling is still hot, making sure it goes all the way up to the edge of the crust. This recipe is from the pages of my great grandmother’s recipe book and one of the key ingredients is another of my childhood favourites – condensed milk.