Video
No-Bake Lemon Meringue Tart with Lemon Curd
This No-Bake Lemon Meringue Tart is a bright and refreshing dessert made with a buttery biscuit crust, creamy homemade lemon curd filling, and a fluffy toasted meringue topping. It has all the flavors of a classic lemon meringue pie, but without turning on the oven for the tart itself.
Ingredients
For the crust
- 7 oz (200g) digestive biscuits or graham crackers
- 1/3 cup (80g) butter , melted
For the lemon curd filling
- 3 large egg yolks
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) freshly squeezed lemon juice
- Zest of 2 lemons
- 3 tbsp (45g) unsalted butter , cut into pieces
- 1/2 tbsp (5g) powdered gelatin
- 2 tbsp (30ml) cold water , for dissolving the gelatin
- 2/3 cup (160g) whipping cream , cold
For the Swiss meringue
- 3 egg whites , at room temperature
- 2/3 cup (135g) granulated sugar
- 1/4 tsp (1g) cream of tartar , or 1 tsp lemon juice
- 1/4 tsp (1g) salt
- 1 tsp (5g) vanilla extract
Instructions
Make the biscuit crust.
- Crush the digestive biscuits into fine crumbs.
- Mix with the melted butter until the mixture resembles wet sand.
- Press firmly into the bottom and sides of an 8-inch tart pan.
- Refrigerate for at least 30 minutes or until you prepare the filling.
Make the lemon curd.
- Separate the whites from the yolks. Keep the whites for the meringue topping.
- Place the egg yolks, sugar, lemon juice, and lemon zest in a heatproof bowl.
- Whisk until smooth.
- Set the bowl over a saucepan of gently simmering water, making sure the bottom doesn't touch the water.
- Cook, whisking constantly, for about 8–10 minutes, until the curd thickens enough to coat the back of a spoon.
- Remove the curd from the heat and stir in the butter, one piece at a time, until smooth
- Sprinkle the gelatin over the cold water.
- Let it stand for 5 minutes to bloom.
- Stir it into the warm lemon curd until completely dissolved.
- Let the curd cool to room temperature.
Fold in the whipped cream.
- Whip the cold whipping cream until it forms soft-to-medium peaks.
- Once the lemon curd has cooled but is still smooth and spoonable, gently fold in the whipped cream, in batches.
- Gently mix until fully incorporated.
Fill and chill the tart.
- Pour the lemon filling into the chilled crust and smooth the top.
- Refrigerate for at least 6 hours, preferably overnight, until completely set.
Make the Swiss meringue.
- Place the whites, sugar, cream of tartar and salt in a heat proof bowl. Place over a pan with simmering water (bain-marie).
- Whisk constantly, for about 5 minutes, or if you have a thermometer until it reaches 160°F (71°C).
- Remove from heat and start mixing on high speed for about 5-7 minutes, until glossy stiff peaks form. Incorporate vanilla extract while mixing.
- Remove the chilled tart from the refrigerator.
- Spread or pipe the meringue over the chilled lemon tart.
- Use a kitchen torch to lightly toast the meringue until golden.
- Serve and keep the leftovers refrigerated. Enjoy!
Nutrition
Serving: 1 serving out of 8Calories: 380kcalCarbohydrates: 39gProtein: 4.51gFat: 20.2gSaturated Fat: 9.376gTrans Fat: 0.275gCholesterol: 91mgSodium: 288mgPotassium: 90mgFiber: 0.8gSugar: 29gVitamin A: 493IUVitamin C: 7.7mgCalcium: 51mgIron: 1.5mg