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Home » baking » Lazy Girl’s Meyer Lemon Meringue Tart

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Lazy Girl’s Meyer Lemon Meringue Tart

2016-11-03 by Samantha
Jump to Recipe Print Recipe

Making classic lemon meringue easier with puff pastry and tastier with Meyer Lemons! One of our favourite desserts and Meyer Lemon recipes. 

Meyer Lemon Meringue Tart | My Kitchen Love

I feel like I could be the chimney sweep character in Mary Poppins who does the heel click as he’s joyfully whistling down the street when I make anything sweet involving citrus. Do you remember that scene?

What is different about Meyer Lemons? In particular as they’re so freaking good, don’t pack as much tang as regular lemons, but are still filled with fantastic citrus notes that brighten dishes with flavour and colour. They’re less tart than a regular lemon, almost like a cross between a sweet orange and a lemon, and they have a thinner skin. 

I made this Meyer Lemon Meringue Tart easy by using store-bought puff pastry. One roll, a quick bake and the tart is ready to be filled! And, truth be told (please don’t hurt me), I usually prefer puff pastry versus pie crust. Not always, but I love how light, pliable, and even special it feels to me (more mille-feuille versus apple pie kind of feels).

Meyer Lemon Meringue Tart | My Kitchen Love

To me, citrus represents, big hits of vibrant fruit flavours and Vitamin C to get us through Winter. They hold so much flavour in such a little amount. Meyer Lemons are naturally sweeter and lean into sweet dishes easily.

What’s the best use for Meyer Lemons? Since they don’t hold as much acidity as regular lemons, I wouldn’t recommend them for brightening up savoury dishes the way we use regular lemons. If Meyer Lemons are not available in your location, regular lemons will do just fine in this tart. Sweets and cocktails are my usual go to for Meyer Lemons, but they also preserve well in salt. 

Meyer Lemon Meringue Tart | My Kitchen Love

This tart was a complete and utter fail the first time I made it. I made it for my street’s regular Friday Happy Hour as it was my turn to host (yes, this is a thing for me and yes, I live on a great street with really fun people).

It was moderately embarrassing and I didn’t even bother to torch the meringue since I knew it was a fail. The curd would not set. I’m still uncertain at what went wrong as I couldn’t get that thick custard-like consistency that goes with lemon curds. In lieu, I had a tart that literally oozed out from the centre all over the cutting board. Regardless, the kids loved it.

Meyer Lemon Meringue Tart | My Kitchen Love

Round 2 was miles better. The curd turned out nicely; perfect consistency. I triple checked all my measurements and even discovered that meringue keeps in the fridge!!

My friend Liv tells me that she even freezes her version of meringue. So if you end up with extra, feel confident in parking it in the fridge for a couple of days, freeze for a month, or bake immediately into meringues, like these Triple Chocolate ones, here.

Obviously, the entire family loved this tart. I ate the majority of it of course, but once you’ve tried a bite of this tart I doubt you’ll walk away without seconds.

5 from 1 vote
Meyer Lemon Meringue Tart | My Kitchen Love
Print
Meyer Lemon Meringue Tart
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 

Making classic lemon meringue easier with puff pastry and tastier with Meyer Lemons! One of our favourite desserts and Meyer Lemon recipes. 

Course: Dessert
Cuisine: American
Keyword: easy lemon dessert, easy lemon meringue, meyer lemon recipe, meyer lemon recipes
Servings: 10 servings
Calories: 331 kcal
Author: Samantha
Ingredients
Crust:
  • 250 grams frozen puff pastry usually 1 package
  • 1 large egg, beaten
Meyer Lemon Filling:
  • 2 medium meyer lemons, zest and juiced
  • 2 large eggs
  • 2 large egg yolks
  • 6 tbsp granulated sugar
  • 3 tbsp salted butter, cut into 1 tbsp pieces
  • 3 tbsp unsalted butter, cut into 1 tbsp pieces
Meringue:
  • 6 large egg whites 6 tbsp
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
US Customary - Metric
Instructions
Crust:
  1. Preheat oven to 375* F. Place rolled out pastry into pastry tin and press pastry against bottom and sides of a fluted tart pan (I used 13" x 4") until snug inside. Using a fork, punch holes into the pastry (base and sides). Brush pastry with egg wash. Line the bottom with parchment paper and fill with pie weights or dried beans.

  2. Bake for 20-25 minutes, or until pastry is browning and cooked through. Allow to cool fully and remove pie weights and parchment paper. Set aside.

Filling:
  1. In a medium sauce pan, whisk the eggs, egg yolks, and sugar until just mixed. Stir in the Meyer lemon juice and zest, then all 6 tablespoons of butter. Place over low to medium heat (edging closer to low as if the eggs get too hot too quickly they will scramble) and cook, stirring constantly until mixture begins to thicken and can coat the back of a wooden spoon. About 10-15 minutes or when the mixture reaches a temperature of 170° F (if a candy thermometer is available). Allow to cool and set aside.

Meringue:
  1. Place egg whites and sugar in the bowl of a stand mixer (set with a whisk attachment). Using a double-boiler method, place bowl above a sauce filled with a couple of inches of water set above medium heat for a simmer (never allowing the bowl to touch the water). Heat the mixture until extremely warm to the touch, or has reached 160° F if using a candy thermometer. Remove the bowl from heat and carefully set into the stand mixer.

  2. Mix on high until stiff glossy peaks form, about 10 minutes. Add vanilla extract and whisk briefly to combine. The bowl should have lost all heat and returned to room temperature (touch the outside of the bowl with your wrist to see).

To assemble the tart:
  1. Quickly whisk cooled curd to smooth it out and place curd inside cooled pastry. Top with meringue using a piping bag and a 1M star shaped tip (there maybe some leftover*). If you have a torch, carefully and lightly toast meringue if desired .

Recipe Notes
  • There maybe some meringue leftover. Meringue will keep in the fridge for 2-3 days and freezes well for a month or two. 
Nutrition Facts
Meyer Lemon Meringue Tart
Amount Per Serving
Calories 331 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 8g50%
Cholesterol 118mg39%
Sodium 152mg7%
Potassium 75mg2%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 23g26%
Protein 7g14%
Vitamin A 351IU7%
Vitamin C 1mg1%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Enjoy! xo

Meyer Lemon Curd from Chez Panisse Meyer Lemon Meringue Pie on New York Times.
Meringue Recipe, quartered from Tessa Huff’s Layered Cookbook.

Easy Meyer Lemon Meringue Tart Short Pin

Meyer Lemon Meringue Tart | My Kitchen Love

 

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About Samantha

Mom of twins, a singleton, and wife to a hungry husband. The food demands that surround me, have pushed me to lead our food life more simply, nutritiously, and deliciously. It’s a good day when family, friends, and food intersect.

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Hi, I’m Samantha!

Thanks for coming by! I'm a mom with 3 young daughters, a wife, and a foodie trying to keep my head above water with simple, delicious, and nutritious food. Let me know if you have any questions or comments. I'd love to hear from you! Read More…

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