Homemade Lemon Meringue Tart

Name: Homemade Lemon Meringue Tart
Prep time: 90 min
Total time: 90 min
Yield: 12 servings
Cuisine: Française
Ingredients: 125 g (½ cup) softened butter or margarine; 3 egg yolks; 6 tablespoons sugar (for the pastry); 1 teaspoon baking powder; 1½–2 cups all-purpose flour (as needed); 2 cans (2 × 14 oz / 395 g) sweetened condensed milk; 6 tablespoons freshly squeezed lemon juice; 3 egg whites; 10 tablespoons sugar (for the meringue)

By Marie Lefebvre · Updated September 16, 2026

A classic homemade lemon meringue tart with a tender shortcrust pastry base, a silky condensed milk lemon filling, and a golden toasted meringue crown. Easy to make and guaranteed to impress at any gathering.

Prep⏱️ 90 min

Servings👥 12 servings

Difficulty📊 Medium

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🛒 Ingredients

12 servings

125 g (½ cup) softened butter or margarine
3 egg yolks
6 tablespoons sugar (for the pastry)
1 teaspoon baking powder
1½–2 cups all-purpose flour (as needed)
2 cans (2 × 14 oz / 395 g) sweetened condensed milk
6 tablespoons freshly squeezed lemon juice
3 egg whites
10 tablespoons sugar (for the meringue)

🛍️ Recommended tools

🎂Moule à gâteauSee on Amazon →🪄Batteur électriqueSee on Amazon →⚖️Balance de cuisineSee on Amazon →

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Directions

1
In a large bowl, beat the egg yolks and sugar together until pale and creamy. Add the softened butter and mix until fully combined.
2
Add the baking powder while the dough is still soft, then gradually work in the flour until the dough is smooth and barely sticks to your hands — keep it pliable and light, using the minimum flour needed.
3
Press the dough evenly over the base and sides of a springform pan, keeping the layer thin and uniform. Set aside.
4
In a bowl, whisk the condensed milk with the lemon juice until the mixture thickens to a firm, creamy consistency. Pour over the pastry base and fold the dough edges inward to neaten the border.
5
Beat the egg whites to stiff peaks, then gradually add the sugar while continuing to beat until the meringue is thick, glossy, and holds firm peaks.
6
Gently spread the meringue over the filling, creating decorative swirls with a spatula.
7
Place in a cold (non-preheated) oven and bake until the meringue is golden brown and the pastry edges are nicely coloured. Remove from the oven.
8
Cool completely before unmoulding and slicing.

💡 Chef's Tip

Use just enough flour to keep the pastry pliable — over-flouring makes it tough and dense. For the best meringue, ensure your bowl and beaters are completely grease-free and use room-temperature egg whites.