Torched Lemon Curd Tart with Crispy Meringue
Glossy lemon curd baked in a buttery tart shell, topped with torched Italian meringue for a crackly-sweet finish. Restaurant-level dessert that feels impossible but comes together in under 30 minutes.
- Total time
- 28 min
- Servings
- 8
- Calories
- 340
- Protein
- 4g
Ingredients
9 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Mix flour and salt in a bowl, then cut in cold butter with a fork until mixture resembles breadcrumbs.
Step 2
Press mixture into a 9-inch tart pan. Prick the bottom with a fork.
Step 3
Bake at 375°F until pale golden, about 8 minutes. Remove and cool slightly.
Step 4
Whisk eggs and sugar in a bowl until pale, about 2 minutes.
Step 5
Stir in lemon juice and butter, whisking until smooth.
Step 6
Pour curd into the tart shell. Bake at 350°F until edges set but center still jiggles slightly, 10–12 minutes.
Step 7
Whip egg whites until soft peaks form. Gradually add sugar, whipping until stiff and glossy.
Step 8
Dollop or spread meringue over warm curd, creating peaks and swirls.
Step 9
Use a kitchen torch to brown the meringue peaks until golden and caramelized, 30–60 seconds.
Step 10
Cool to room temperature, then refrigerate at least 15 minutes before serving.
Tools you’ll need
- 9-inch tart pan with removable bottom
- medium mixing bowl
- fork
- whisk
- kitchen torch
- electric mixer (optional but recommended)
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
