That Skinny Chick Can Bake
Meyer Lemon Tart with Meringue Topping on a white cake stand next to Meyer lemons

Meyer Lemon Tart with Meringue Topping

Home » 100+ Pie Recipes » Meyer Lemon Tart with Meringue Topping

This rich Meyer Lemon Tart has a graham cracker crust, dreamy lemon filling and a billowy topping of meringue. You’ll love this citrus dessert!

Check out my tips for making a perfect meringue topping, which includes using superfine sugar which will dissolve more easily into the egg whites.

Meyer Lemon Tart with Meringue Topping on a white cake stand next to Meyer lemons

Meyer Lemon Tart with Meringue Topping

Lemon meringue pie was one of the first desserts I made in my childhood kitchen. My mom gave us free rein when it came to cooking—and nobody complained if I baked up something sweet.

This Meyer Lemon Tart with Meringue Topping is a delicious excuse to hone my skills. I’m certain I used NONE of these hints back then, but assure you they will help make the best meringue topping.

Tips for a Perfect Meringue Topping:

  • PRO-Tip: Your bowl and beaters must be scrupulously clean.
  • Any trace of oil (including a bit of egg yolk in your whites) will prevent the whites from whipping up properly.
  • PRO-Tip: Eggs will separate best when cold.
  • PRO-Tip: Egg whites will beat best when at room temperature.
  • Use superfine sugar to ensure the granules dissolve into the whites. I use and recommend Domino® Quick Dissolve Superfine Sugar.
  • Add sugar slowly to allow it to dissolve properly. Start adding after the egg whites get foamy.
  • Do not over-beat your meringue. If the end result looks dry, you’ve gone too far.
  • If your recipe does not call for cream of tartar, you might consider adding 1/4-1/2 teaspoon per 3 egg whites to help stabilize your meringue.
Meyer Lemon Tart with Meringue Topping

I was so happy to get my hands on these super convenient Flip-Top Canisters from Domino® Sugar. They’ve made cooking and baking just that much easier!  Here’s the scoop on the flip-top sugar varieties:

Domino Pourable Light Brown Sugar

  • This free-flowing brown sugar does not clump or harden and is available in a new, attractive and easy-to-use dispenser with a recloseable flip-top lid. The sleek dispenser comfortably fits in the hand for easy pouring or sprinkling and can sit out on your kitchen table.
  • The convenient dispenser makes measuring out brown sugar for recipes neater, without having to pack the sugar. The granulated brown crystals are great for sprinkling over fruit, to sweeten oatmeal and cereals.
  • Pourable Brown Sugar measures cup for cup as regular brown sugar. No need to try to “pack it” when measuring.

Quick Dissolve Superfine Sugar

  • Quick Dissolve Superfine Sugar is also available in a new, attractive and easy-to-use dispenser with a recloseable flip-top lid. The sleek dispenser comfortably fits in the hand for easy pouring and can sit out on your kitchen table, eliminating the need to refill a sugar bowl. It’s a convenient, neat way to store and keep sugar handy for everyday sweetening.
  • Quick Dissolve Superfine Sugar has finer sugar crystals than those found in traditional granulated sugar, allowing it to rapidly blend when sweetening hot or cold beverages. Ideal for hot coffee, and even cold drinks like iced tea, lemonade or smoothies. It’s also excellent for making meringue pies, pavlova as well as sweetened whipped cream.

Availability

Look for Domino® Sugar flip-top canisters, or its sister brand, C&H® Sugar (available in the western half of the US), at a grocery store near you. These new canisters are the perfect fit for your kitchen. For a Domino sugar coupon, visit the Domino Sugar website or for C&H® brand (on the west coast), stop by C&H’s website.

Meyer Lemon Tart with Meringue Topping on a white cake stand from above

The Meyer Lemon

Now that you’re a pro at making meringue, let’s discuss the recipe. This is the time of year when you see mounds of the slightly orange-hued Meyer lemons at the market.

This citrus is thought to be a cross between standard lemons and either a mandarin or a common orange, creating a sweeter and less acidic fruit. Their juice and zest are marvelous in desserts like this sublime lemon meringue tart.

The two pickiest taste testers in the house adored it! If you live in the boonies, and cannot locate Meyer lemons, this tart would be just as enticing using ordinary lemons. And while you’re hunting down those Meyer lemons, don’t forget to grab some Quick Dissolve Superfine Sugar in a handy flip-top canister. You won’t be disappointed!

Close view of Meyer Lemon Tart with Meringue Topping on a cake stand
Meyer Lemon Tart with Meringue Topping

Meyer Lemon Tart with Meringue Topping

A decadent Meyer lemon tart topped with a pillow of meringue

Prep Time 40 minutes
Cook Time 22 minutes
Total Time 1 hour 2 minutes
Yield 8 servings

Ingredients

Crust:

  • 1 1/2 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 1/3 cup butter, melted

Filling:

  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup Meyer lemon juice (juice from about 2 lemons)
  • 1 teaspoon Meyer lemon zest
  • 3 egg yolks

Meringue:

  • 3 egg whites*, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/4 cup Superfine Sugar

Instructions

  1. Preheat oven to 350º. In a medium bowl, mix together graham cracker crumbs, sugar and melted butter. Pat mixture onto the bottom and sides of a greased, 9-inch tart pan with removable bottom. Bake for 8 minutes. Cool on rack.
  2. Decrease oven temperature to 325º.
  3. When crust is cool, whisk together sweetened condensed milk, lemon juice and lemon zest. Whisk in eggs. Pour in crust and bake for 10-12 minutes or till only center of tart is jiggly.
  4. Make meringue. Beat egg whites with cream of tartar till foamy. Slowly add in superfine sugar until meringue forms stiff peaks but is not dry.
  5. Pour meringue into middle of tart and spread almost to the edges. Using spoon or small offset spatula, swirl meringue to make peaks and whirls.
  6. Place under broiler for about two minutes, watching very carefully to prevent burning and broil, turning if needed to lightly brown meringue topping.
  7. Cool before serving.

Notes

Total time does not include cooling time.
Store tart in refrigerator.
*It is not recommended that young children, elderly or the immunosuppressed consume undercooked eggs.

Nutrition Information:

Yield:

8

Serving Size:

1 slice

Amount Per Serving: Calories: 223Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 91mgSodium: 166mgCarbohydrates: 27gFiber: 1gSugar: 18gProtein: 4g
Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

165 comments on “Meyer Lemon Tart with Meringue Topping”

  1. My favorite way to use brown sugar is on baked ham.

  2. Great tips on the meringue, I think I over do it when beating the egg whites and the super fine sugar is a must-try! Lemon Meringue pie is one of my very favorites!

  3. i like using brown sugar in my cookies.

  4. My favorite use of brown sugar is:
    Pecan-Pie Muffins
    Originally from Guideposts

    Ingredients
    1 cup light brown sugar, firmly packed
    1/2 cup all-purpose flour
    1/2 cup chopped pecans
    2 eggs, beaten
    2/3 cup butter, softened
    Instructions
    Preheat oven to 350.
    Spray mini-muffin tin with PAM.
    Stir together brown sugar, flour and pecans.
    In separate bowl beat eggs and butter together until smooth.
    Stir into dry ingredients until just combined.
    Spoon batter into muffin cups, about 2/3 full.
    Bake for 20 to 25 minutes.
    Cool on wire racks when done.

  5. My favorite brown sugar recipe has to be my grandmother’s brown sugar coffee cake – so many memories associated with that dish!

  6. I love all of your meringue tips ! I need to try using the Domino superfine sugar next time for meringue.

  7. I love using brown sugar to bake some good old fashion family apple pie.

  8. I love using brown sugar in chocolate chip cookies!

  9. I like brown sugar on a baked sweet potato with butter and cinnamon

  10. I love to use brown sugar in chocolate chip cookies!

  11. My favorite way to use brown sugar is in a pineapple upside down cake.

  12. I love making banana muffins with brown sugar maple frosting! Makes my mouth water just thinking about it!

  13. My favorite way to use brown sugar is on cinnamon toast!

  14. i eat a sweet potato almost every day with brown sugar on it, my favorite, plus i could never bake without brown sugar, thanks

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.