Lemon – Meringue Tart

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	40 mins
Total Time	1 hr
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Preheat the oven to 170 ° C. Unroll the dough and use it to line a coated tart pan with a diameter of 24 cm. Finely grate the lemons and squeeze out the juice.
Mix the lemon juice, lemon zest and cornstarch. Put in a saucepan and pour in 300 ml of cold water. Simmer over low heat until the mixture thickens. Stir in 100 g sugar, remove from heat and allow to cool.
Separate the eggs. Gradually stir the egg yolks into the lemon cream. Spread the mixture on the dough and bake in the oven for 15-20 minutes, then let cool down briefly.
Beat the egg whites until stiff, pour in the remaining sugar and vanilla sugar. Spread the meringue mixture on the lemon cream, forming clouds. Bake the tart in the oven for another 15-20 minutes until golden brown. Let cool and serve the tart well chilled.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.