15-Minute Lemon Curd Tart with Torched Meringue
No-bake lemon tart with glossy store-bought curd, crispy phyllo crust, and torched Italian meringue. Whipped cream on the side for serving.
- Total time
- 15 min
- Servings
- 4
- Calories
- 285
- Protein
- 4g
Ingredients
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Open the appInstructions
Step 1
Layer phyllo sheets on a tart pan, brushing each with melted butter. Bake at 375°F for 5 minutes until golden and crisp.
Step 2
Pour lemon curd into the cooled phyllo crust, spreading smooth. Chill while you make the meringue.
Step 3
Whisk egg whites with cream of tartar until foamy, about 30 seconds. Gradually add sugar, whisking until stiff peaks form.
Step 4
Spoon meringue onto the lemon curd filling, creating peaks and swirls.
Step 5
Use a kitchen torch to toast the meringue peaks until golden brown and charred in spots, 30-60 seconds.
Step 6
Serve immediately with a dollop of whipped cream on the side.
Tools you’ll need
- 9-inch tart pan with removable bottom
- pastry brush
- kitchen torch
- whisk
- electric mixer (optional)
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