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Lemon Meringue Recipe

This easy lemon meringue recipe combines a rich, tangy lemon curd with fluffy, toasted meringue for a perfect balance of sweet and tart. Whether you're making mini tarts, layering in cups, or eating straight from the spoon, this is one of the best lemon desserts for any occasion!
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 12
Ingredients Method Notes

Ingredients
  

For the Lemon Curd:
  • 4 large egg yolks
  • ½ cup granulated sugar
  • ¼ cup fresh lemon juice about 2 lemons
  • 1 tablespoon lemon zest
  • 4 tablespoons unsalted butter cut into small pieces
For the Meringue:
  • 4 large egg whites
  • ½ cup granulated sugar
  • ½ teaspoon cream of tartar
  • ½ teaspoon vanilla extract
For the Base (Optional):
  • Mini tart shells shortbread cookies, or pastry crust

Method
 

Step 1: Make the Lemon Curd
  1. Whisk egg yolks, sugar, lemon juice, and zest in a small saucepan over medium heat.
  2. Stir constantly for about 5 minutes, until the mixture thickens and coats the back of a spoon.
  3. Remove from heat and stir in butter until smooth.
  4. Strain for a silkier texture, then let cool completely.
Step 2: Make the Meringue
  1. Beat egg whites and cream of tartar on medium speed until soft peaks form.
  2. Gradually add sugar while beating until stiff peaks form.
  3. Mix in vanilla.
Step 3: Assemble & Bake
  1. Preheat oven to 375°F (190°C).
  2. Fill tart shells or cookie bases with lemon curd.
  3. Spoon or pipe meringue on top, creating peaks.
  4. Bake for 8-10 minutes, until meringue is golden brown.
  5. Let cool slightly before serving.

Notes

Storage Tips

  • Fridge: Store in an airtight container for up to 2 days.
  • Freezer: Lemon curd can be frozen, but meringue doesn’t freeze well.