How to Make a Beautiful Lemon Meringue Tart

How to Make a Beautiful Lemon Meringue Tart

Learn how to make a beautiful Lemon Meringue Tart with 3 easy steps! From the homemade crust, and filling, to that fluffy meringue on top! It’s a sensational pie recipe that will have all your friends thinking, “Wow, you MADE that?!” And the best part is, it can all be made the day before!

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Citrus Zester & Reemer

Serves 8

1 ¼ cups (150 g) flour
2 tbsp (13 g) powdered sugar
¼ tsp (1.25 ml) salt
½ cup (120 g) butter, chilled and diced into cubes
1 egg yolk
1-2 tbsp (15-30 ml) ice water

6 egg yolks
1/3 cup (35 g) cornstarch
¼ tsp (1.25 ml) salt
1 ½ cup (350 ml) water
¾ sugar (150 g)
1/3 cup (80 ml) of fresh lemon juice
2 tbsp (30 g) butter

1/3 cup of water
1 ½ cups (300 g) of sugar
½ tsp (2.5 ml) Cream of Tartar
4 egg whites

In a food processor pulse together flour, sugar and salt. Then slowly add the butter pulsing until a coarse meal forms.

Whisk together the egg yolk and ice water and then slowly add this mixture to the food processor pulsing until a dough ball forms. Chill in refrigerator for at least 1 hour.

Once dough is chilled, roll out and fit into a tart tin. Place in freezer for 30 minutes.

Preheat oven to 350F (176C). Place a sheet of parchment paper on top of tart, fill with baking beads (or rice or beans) bake for 35 minutes until baked and golden brown. Set aside to cool.

For filling. In a large bowl, mix together egg yolks, salt and cornstarch and set aside. In a saucepan heat water and sugar until dissolved. Slowly pour sugar water into egg mixture until combined. Then transfer mixture back into saucepan, cooking on medium flame and stirring until thickened. Whisk in butter and lemon juice. Transfer to pie shell and refrigerate.

For meringue, place sugar and water in a saucepan over high heat. Bring to a boil, reduce heat to low and cook for 5 mins until syrupy. Place egg whites in the bowl of an electric mixer, add cream of tartar. Whip on high until soft peaks form, while motor is running slowly add the hot sugar syrup whisking all the while until stiff and glossy.

Dollop the meringue over the pie, creating decorative swoops and swirls. Place pie under the broiler for 1 minute or until golden brown. Or brown with a kitchen torch.

Refrigerate until ready to serve.

Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!


View Comments (26)


  1. DDelilahM

    May 28, 2018 at 2:21 pm

    Does the hot sugar syrup cook the egg whites?

  2. lindsstace

    May 28, 2018 at 2:21 pm

    Does the sugar syrup cook the meringue?

  3. Monica Charan

    May 28, 2018 at 2:21 pm

    Nice n easy n also looks so yummy.

  4. madelainem2

    May 28, 2018 at 2:21 pm

    Just made it! Came out great. Thanks!

  5. Katarzyna Grzejda

    May 28, 2018 at 2:21 pm

    OMG this recipe is everything! I’m looking for something to bring to my Mum for Mother’s Day (which we in Poland celebrate on 26th of May) when I’ll be seeing her next week 🙂

  6. Emily Bellows

    May 28, 2018 at 2:21 pm

    That zester is awesome!!!

  7. MsAfromane

    May 28, 2018 at 2:21 pm

    Hey Beth could I incorporate Berries into this Tart?

  8. Vicky G

    May 28, 2018 at 2:21 pm

    My favorite <3

  9. Mrs. Erica

    May 28, 2018 at 2:21 pm

    I am so excited to make this Beth! I am actually sharing my unboxing on Monday and I have to tell you I loved everything that came in the box which you will see on my channel. Keep an eye out on Monday! You are doing an amazing job with the boxes! Erica

  10. Yvonne Brunner

    May 28, 2018 at 2:21 pm

    Omg, I love this recipe. I just joined the club, I can’t wait for my first box. Thanks Beth.

  11. JM H

    May 28, 2018 at 2:21 pm

    It looks perfect.

  12. Cooking In The Modern Farmhouse Kitchen

    May 28, 2018 at 2:21 pm

    Looks so delicious, been thinking of making lemon meringue pie. Haven't made one in years!

  13. virgin00726

    May 28, 2018 at 2:21 pm

    One of my favorites. Thanks for sharing. BTW, received my box and loved it. Can’t wait till you start shipping your condiments box to Puerto Rico.

  14. DaniRossi

    May 28, 2018 at 2:21 pm

    Beth!!! I have loved every box so far!!!! Thank you for carefully putting each one together!!!

  15. En Casa con Sami

    May 28, 2018 at 2:21 pm

    HI Beth, thanks for another lovely video. I want to tell you that I love your smokey ketchup that came in this subscription box. Definitely subscribing !

  16. Aly Payne

    May 28, 2018 at 2:21 pm

    Beth, do you recommend to put a little mineral oil on the rolling pin before the first use? I know it has to sit and absorb for a while

  17. Its a teen life

    May 28, 2018 at 2:21 pm

    Your videos are always the best part of my boring saturday! I love lemon desserts cuz they are so bright and summery! And the tart looks simply awesome. Lots of love……

  18. Sunny M

    May 28, 2018 at 2:21 pm

    Oh Thanks for sharing Beth, this is my favorite dessert. I never tried my hand it. But thanks to you I'm going to give it a try.

  19. Anya Gutierrez

    May 28, 2018 at 2:21 pm

    Looks awesome, Beth! The quality is so great (as always)
    Love, Your #1 Fan

  20. Sara Rey

    May 28, 2018 at 2:21 pm

    Awesome pie Beth! I love your recipes alot. You’re a welcoming ‘guest’ in our family, since we often use your recipes into our home.

  21. MissMonarch

    May 28, 2018 at 2:21 pm

    Beth, can I use pasteurized eggs for the meringue? I got salmonella poisoning once and I've struggled with eggs since.

  22. K Kitchenmom

    May 28, 2018 at 2:21 pm

    oh this looks so delicious will have to make it for my birthday next month. I love Lemon and so this will be perfect. thank you so much for sharing this with us. By the way you are amazing.

  23. jade wood

    May 28, 2018 at 2:21 pm

    Thanks Beth going to give it a go this week x

  24. Marie Myriam

    May 28, 2018 at 2:21 pm

    Thank you Beth for this wonderful lemon meringue pie….at first i thought that you dont put butter in the filling….and then I saw in the description box you wrote 30 g butter…i re watched the video again but apparently you forgot to mention it 😉 it happens…anyway thank you so much for your great recipes .

  25. aisponge

    May 28, 2018 at 2:21 pm

    Hi Beth, watching this in Ramadhan! I am drooling!!!! Hope you and family are doing great!! I will definitely give this one a try. Your recipes are the best!!

  26. Byron Chandler

    May 28, 2018 at 2:21 pm

    Hi, Beth. Your lemon meringue pie looks so pretty and beautiful, just like you. You are simply the best. What's your best tip for slicing bananas for a pudding recipe? Have a good day, Beth. <3

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