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Simple and light lemon meringue tart


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Rate this recipe 4.2/5 (12 Votes)
Simple and light lemon meringue tart 0 Picture


  • A shortcrust pastry
  • 1/2 litre of whole milk
  • 30g flour
  • 10g cornflour
  • 75g of sugar
  • 4 egg yolks
  • Zest of one untreated lemon
  • Juice of one lemon (or half depending on taste)


servings 8
Level of difficulty Easy
Preparation time 20mins
Cooking time 25mins
Cost Budget Friendly


Step 1

Pre-cook the pastry at 160°C.

Step 2

Mix the egg yolks with the sugar, flour and cornstarch in a bowl.

Step 3

Finely peel the lemon and boil the milk with the zest.

Step 4

Off the heat, remove the peel, pour the hot milk mixture into the bowl. Mix with a whisk. It will still be a liquid.

Step 5

Squeeze the lemon into the bowl having removed the seeds first. Add sugar if necessary.

Step 6

Remove the pastry from the oven. Pour in the lemon cream. Bake for 25 to 30 minutes at 160°C.

Step 7

Beat the egg whites until stiff with sugar (50 grams for 1 egg white) and spread on top of the baked tart. Brown under the grill as little or as crispy as you like.

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