Nut-Free Lemon Meringue Tart

Bright, zesty, and completely nut-free, this Lemon Meringue Tart is a show-stopping dessert that's perfect for any occasion. Featuring a crisp, buttery pastry crust made without nuts, it cradles a luscious lemon curd filling that’s equal parts tangy and sweet. Topped with a cloud-like crown of golden-toasted meringue, this tart balances textures and flavors beautifully. With straightforward techniques like blind baking the crust and whipping up a glossy meringue, this recipe is approachable while delivering bakery-quality results. Ideal for citrus lovers, it’s a safe and elegant nut-free dessert option that’s sure to impress.

Nutriscore Rating: 49/100

Prep Time:45 mins

Cook Time:25 mins

Total Time:70 mins

Servings: 8

Ingredients

• 200 grams All-purpose flour
• 100 grams Unsalted butter
• 25 grams Granulated sugar
• 1 pinch Salt
• 1 large Egg yolk
• 2 tablespoons Cold water
• 30 grams Cornstarch
• 150 grams Caster sugar
• 120 milliliters Lemon juice
• 2 teaspoons Lemon zest
• 250 milliliters Water
• 3 large Egg yolks
• 50 grams Unsalted butter
• 4 large Egg whites
• 200 grams Caster sugar
• 0.5 teaspoon Cream of tartar

Directions

Step 1

To prepare the crust, combine the flour, 25 grams of granulated sugar, and a pinch of salt in a bowl. Cut in the 100 grams of unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Step 2

Add in the 1 large egg yolk and 2 tablespoons of cold water, then mix until the dough just comes together. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.

Step 3

Preheat the oven to 180°C (350°F). Roll out the dough on a lightly floured surface and fit into a 9-inch tart pan. Trim the edges and prick the base with a fork.

Step 4

Line the pastry with baking paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and paper. Bake for another 5 minutes until the crust is golden.

Step 5

For the filling, mix the cornstarch and 150 grams of caster sugar in a saucepan. Gradually stir in 250 milliliters of water and 120 milliliters of lemon juice.

Step 6

Bring the mixture to a boil, stirring constantly until it thickens. Reduce the heat and cook for 2 more minutes before removing from the heat.

Step 7

Whisk in the 3 egg yolks, one at a time, followed by the 50 grams of unsalted butter and lemon zest. Pour the hot filling into the baked crust.

Step 8

For the meringue, whisk 4 egg whites and 0.5 teaspoon of cream of tartar in a clean, dry bowl until soft peaks form. Gradually add the remaining 200 grams of caster sugar, beating until the meringue is thick and glossy.

Step 9

Spread or pipe the meringue over the lemon filling, making sure it touches the edges of the pastry to seal. Create peaks with the back of a spoon.

Step 10

Bake the tart in the preheated oven for 10-12 minutes or until the meringue is golden brown. Allow the tart to cool at room temperature, then refrigerate for at least 1 hour before serving.

Nutrition Facts

Serving size	1364 grams (1364.0g)

Amount per serving	% Daily Value*
Calories	3708

Total Fat 148.90g	191%
Saturated Fat 81.80g	409%
Polyunsaturated Fat 0.00g
Cholesterol 1070mg	357%
Sodium 429mg	19%
Total Carbohydrate 571.10g	208%
Dietary Fiber 6.80g	24%
Total Sugars 380.30g
Protein 47.20g	94%

Vitamin D 73IU	366%
Calcium 197mg	15%
Iron 12mg	66%
Potassium 927mg	20%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.1%

Protein: 5.0%

Carbs: 59.9%