Experience the vibrant flavors of this Meyer Lemon Curd Tart, featuring a zesty lemon poppy seed crust, luscious Meyer lemon curd filling, and a beautifully torched Swiss meringue topping.
A seasonal treat: Meyer Lemon Tart
Brighten your dessert table with this stunning Meyer Lemon Curd Tart. The combination of a tangy Meyer lemon curd, a buttery lemon poppy seed crust, and a sweet, airy Swiss meringue creates a harmonious blend of flavors and textures. This elegant tart is perfect for special occasions like Valentine’s Day or as a delightful treat to chase away the winter blues.
Table of contents
Why You’ll Love This Recipe
- Seasonal Citrus Delight: Utilizes fresh Meyer lemons, which are sweeter and less acidic than regular lemons, offering a unique citrus flavor.
- Textural Harmony: The crisp poppy seed crust complements the smooth lemon curd and fluffy meringue topping.
- Show-Stopping Presentation: The torched Swiss meringue adds a visually appealing finish, making this tart a centerpiece-worthy dessert.
Ingredients
For the Lemon Poppy Seed Crust:
- All-Purpose Flour – Forms the sturdy yet tender base of the tart.
- Granulated Sugar – Adds a touch of sweetness to balance the tartness of the lemon.
- Salt – Enhances flavor and balances sweetness.
- Unsalted Butter (Cold & Cubed) – Creates a flaky, buttery crust.
- Poppy Seeds – Add a subtle crunch and visual contrast.
- Meyer Lemon Zest – Infuses the crust with bright, citrusy aroma.
- Ice Water – Helps bring the dough together without making it too soft.
For the Meyer Lemon Curd:
- Meyer Lemon Juice – The star ingredient, providing a sweet-tart citrus flavor.
- Granulated Sugar – Sweetens and balances the tanginess of the lemon juice.
- Eggs & Egg Yolks – Thicken the curd, giving it a smooth, creamy texture.
- Unsalted Butter – Adds richness and a silky mouthfeel.
- Meyer Lemon Zest – Enhances the curd with a concentrated lemon flavor.
For the Swiss Meringue:
- Egg Whites – Whip into a fluffy, airy topping.
- Granulated Sugar – Stabilizes the meringue and adds sweetness.
- Cream of Tartar – Helps the egg whites hold their structure.
- Vanilla Extract – Adds a hint of warmth and depth to the meringue.
How to Make a Meyer Lemon Curd Tart
Step 1: Prepare the Crust
Mix the dry ingredients, cut in the butter, and add ice water until the dough comes together. Press into a tart pan, chill, then blind bake until golden.
Step 2: Make the Lemon Curd
Whisk eggs, sugar, lemon juice, and zest over a double boiler until thickened. Stir in butter, strain, and pour into the baked crust. Bake briefly to set, then chill.
Step 3: Prepare the Swiss Meringue
Heat egg whites and sugar until dissolved, then whip to stiff peaks with cream of tartar and vanilla.
Step 4: Assemble & Torch
Spread or pipe meringue over the chilled tart and toast with a kitchen torch. Serve immediately or refrigerate until ready to enjoy.
Tips for Success
Choosing Meyer Lemons: Opt for ripe Meyer lemons, which are slightly sweeter and have a deeper yellow hue than regular lemons.
Blind Baking: Ensure the crust is fully baked and golden before adding the curd to prevent a soggy bottom.
Meringue Application: For a rustic look, spread the meringue with a spatula; for a decorative finish, use a piping bag with a star tip.
Storage
Refrigeration: Store the tart in an airtight container or cover loosely with plastic wrap and keep it in the refrigerator for up to 3 days.
Freezing: If you want to make the tart ahead, freeze the crust and curd-filled tart (without meringue) for up to 1 month. Thaw in the fridge overnight before adding and torching the meringue.
Avoid Moisture: The meringue can weep over time, so it’s best to enjoy the tart freshly made or within a day of adding the meringue.
Recipe FAQS
Yes, but keep in mind that regular lemons are more acidic and less sweet than Meyer lemons, which will result in a tangier curd.
Cook the curd over low heat and stir constantly to avoid scrambling the eggs. Straining the curd after cooking removes any small bits of cooked egg.
Overworking the dough can lead to a tough crust. Mix just until combined and avoid adding too much water. Chilling the dough before baking also helps.
Yes! You can bake the crust and prepare the curd a day in advance. Store the filled tart in the fridge and add the meringue just before serving for the best texture.
You can broil the tart for 1-2 minutes, watching closely to prevent burning. Alternatively, enjoy the meringue as is—it’s still delicious!
Yes! If you prefer a simpler method, you can make a classic French meringue by whipping egg whites and sugar until stiff peaks form. However, Swiss meringue is more stable and silkier.
This Meyer Lemon Curd Tart is the perfect balance of bright citrus flavor, buttery crust, and fluffy toasted meringue. Whether you’re making it for a special occasion or just to enjoy a slice of sunshine, this tart is sure to impress. With its vibrant color, smooth texture, and refreshing taste, it’s a dessert you’ll want to make again and again. Try it out, and let me know how it turns out—I’d love to hear your thoughts! Happy baking! 😊🍋✨
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Meyer Lemon Tart with Torched Swiss Meringue
Ingredients
Tart Crust
- 175 g all-purpose flour 1 1/4 cups
- 38 g granulated sugar 3 tablespoons, or caster sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon lemon zest
- 113 g cold unsalted butter 1/2 cup or 1 stick
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon poppy seeds
Meyer Lemon Curd
- 6 large egg yolks
- 300 g sugar 1 1/2 cups
- 1 tablespoon grated Meyer lemon zest from 4-5 Meyer lemons
- 180 g fresh Meyer lemon juice 3/4 cup
- 1/4 teaspoon kosher salt
- 85 g cold unsalted butter 6 tbs, cut into pieces
Swiss Meringue
- 6 large egg whites 200 g
- 300 g granulated sugar 1 1/2 cups, or caster sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions
Tart Crust
- Pulse together flour, sugar, salt, and lemon zest in a food processor.
- Cut butter into 1/2″ cubes and pulse it into the flour mixture until the mixture reaches a coarse sandy texture.
- Add the egg, vanilla, and poppy seeds and pulse just until the dough comes together.
- Turn dough out onto a lightly floured surface. Cut the dough into three sections and smoosh each section down and away from you with the palm of your hand.
- Gather the dough back together with a bench scraper and form it into a disc. At this point, the dough can be wrapped and chilled, or frozen to use later.
- Grease a 9″ fluted tart pan with butter then press the dough into the pan and up the sides into one even layer.
- Chill for 45 minutes or freeze for about 15 minutes until firm. Meanwhile preheat the oven to 375˚F (190˚C).
- Prick the dough all over with a fork then place a piece of parchment over the dough and fill it up fully with pie weights or beans.
- Blind bake the crust for 20 minutes with the pie weights. Then remove the pie weights and bake for another 15-20 minutes until the edges start to brown and the bottom center is cooked through.
- Remove from the oven and continue on with filling it as instructed below or let it cool then wrap it to use later on.
Meyer Lemon Curd
- Add egg yolks and sugar to a saucepan and whisk together until the mixture is pale and creamy and most of the sugar is dissolved for about 3 minutes.
- Whisk in lemon zest, lemon juice, and salt then cook the mixture over medium-low heat, stirring constantly, until it thickens to a point that it coats the back of a spoon and stays separated when you run your finger through it, about 10 minutes.
- Turn off the heat and stir in the butter until it is melted.
- Spread the warm lemon curd into the pre-baked tart shell and bake in a preheated 375˚F (190˚C) oven until the lemon curd sets, about 5-10 minutes. The edges of the tart filling should puff up a bit and the center should still be wobbly. Or transfer the curd to a clean jar with a lid and refrigerate until ready to use.
- Remove the tart from the oven and cool completely before adding the meringue topping as instructed below.
- The tart can also be served as is without meringue. Cool completely and chill for 2 hours or overnight to allow the filling to set before serving.
Swiss Meringue
- Wipe down a rubber spatula and the bowl and balloon whisk of a stand mixer (or a mixing bowl and hand mixer beaters) with vinegar or lemon juice to make sure they are clean of any oils.
- Add egg whites, sugar, and salt to the bowl and whisk them together over a pan of simmering water making sure the bottom of the bowl doesn’t touch the water. Continue whisking until the sugar dissolves and the mixture is hot or reaches 160˚F (71˚C).
- Then remove from the heat and whip the mixture on high speed in a stand mixer or with a hand mixer until the mixture is glossy and forms stiff peaks, about 10 minutes. You should be able to turn the bowl upside without any of the meringue falling out.
- Pipe or spread the meringue on top of the tart. I used a number 32 star piping tip and piped swirled blobs into a dome. Or use an offset spatula to spread the meringue into rustic swoops and swirls.
- Char the meringue with a blow torch following the instructions and safety precautions of the torch’s manual. Or char the meringue under a broiler, watching it closely to avoid over burning.
- At this point, you can serve the tart or chill it further to let the meringue set up more. This tart is best eaten the day its assembled with the meringue but any leftovers will keep refrigerated for another day.
Notes
- Use this lemon curd as a filling in other baked goods like cakes, doughnuts, or sandwich cookies, or spread it on toast or scones as a swap for jam.
- The curd recipe can be made with regular lemons as well or other citruses such as blood oranges or grapefruits.
- For a dairy-free version swap butter with plant-based butter.
- The lemon curd can be stored in the fridge for up to 1 week or it can be preserved by canning it in a hot water bath. The preserved lemon curd will keep for up to 12 months. It can also be frozen for up to 6 months and thawed before use.
Kaity Farrell
Ask me anything!
unhappy
had hope for this recipe since it looked so nice, but when trying to make the curd there was way too much sugar in comparison to egg yolks, and it crystalized. i would reccomend using a different recipe or a double boiler if you insist on following this one
Kaity Farrell
Sorry to hear that! I’ve never had that issue occur. Did you whisk the eggs yolks and sugar together until they were pale and creamy before heating the mixture? The sugar should be mostly dissolved into the egg yolks at that stage. Did you stir the mixture constantly as it cooked? Thanks for your feedback and again, sorry you had trouble with it.