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A slice of lemon meringue tart with creamy lemon filling and brown sugar meringue topping.

Lemon Meringue Tart

This lemon meringue tart is topped with a pile of toasted brown sugar meringue, it's a show stopping dessert that's perfect for a special occasion. 
Course Dessert
Cuisine American
Keyword lemon meringue tart
Prep Time 2 hours
Cook Time 2 hours
Total Time 4 hours
Servings 10 servings
Calories 492kcal
Author Sara Welch


For the crust:

  • 1 1/4 cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons butter melted

For the filling:

  • 6 large eggs
  • 1 1/2 cups granulated sugar
  • 1 tablespoon finely grated lemon zest
  • 3/4 cup freshly squeezed lemon juice
  • 1 cup heavy cream

For the meringue:

  • 3/4 cup egg whites
  • 1/4 teaspoon cream of tartar
  • 1 1/2 cups firmly packed light brown sugar


  • Preheat the oven to 325 degrees F. 
  • For the crust: Place the graham cracker crumbs and sugar in a bowl and stir to combine. Add the butter and stir until crumbs are all moistened.
  • Pour the graham cracker mixture into a 9 inch non stick tart pan or pie pan. Firmly press the mixture into the bottom and sides of the pan.
  • Bake the crust for 10-12 minutes or until lightly browned.
  • For the filling: While the crust is baking prepare the filling. Whisk the eggs and sugar together in a bowl until smooth.
  • Whisk in the lemon juice until thoroughly incorporated. 
  • Whisk in the cream and then strain the filling through a sieve into a large measuring cup and stir in the zest. The filling will be quite liquid at this point.
  • Without removing the crust from the oven, pour the filling into the crust. You may have leftover filling if you're using a tart pan; just pour the leftover into a greased ovenproof dish and bake it along with the tart for a snack for later on.
  • Bake the tart for 35-40 minutes until the center is just set. Cool the tart on a rack and then refrigerate for at least an hour.
  • For the meringue: Place the egg whites and cream of tartar into a stand mixer fitted with a whisk attachment.
  • Place the brown sugar into a medium heavy saucepan and add just enough water to cover.
  • Put your candy thermometer on the pan and turn the heat to high. 
  • When the sugar reaches 240 degrees, start whipping the egg whites by turning your mixer to high speed; you want the egg whites to be foamy and starting to thicken before you add the sugar syrup.
  • When the sugar reaches 245 degrees, remove the thermometer from the pan and turn the mixer speed down to medium.
  • Pour the sugar into the egg whites in a thin, steady stream avoiding the moving whisk. When all the sugar has been added, continue whipping until the meringue reaches the firm peak stage. 
  • Quickly spread the meringue over the tart with a large spoon or offset spatula. Use your torch to brown the outside of the meringue. Store the tart in the fridge until ready to serve.


Make Ahead: The tart crust can be made in advance and stored in the fridge for 2 days or frozen for a month. The tart with the lemon filling baked into it can be made a day in advance, add the meringue just before serving.
Adapted from the Mustards Grill cookbook. This recipe works for a 9 inch tart or 9 inch pie.


Calories: 492kcal | Carbohydrates: 75g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 165mg | Sodium: 210mg | Potassium: 178mg | Sugar: 63g | Vitamin A: 725IU | Vitamin C: 8mg | Calcium: 66mg | Iron: 1.4mg