Home » Desserts » Meyer Lemon Tart with Meringue Topping

Meyer Lemon Tart with Meringue Topping

posted by Liz Berg on April 6, 2015 (updated 7/3/26)

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, including adding superfine sugar to sweeten, since it dissolves more easily into the egg whites.

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

Table of Contents hide

1 Why You Should Make this Lemon Tart

2 Tips for a Perfect Meringue Topping:

3 Ingredient Notes:

4 Frequently Asked Questions

5 The Verdict

6 More Lemon Desserts

7 Meyer Lemon Tart with Meringue Topping

Why You Should Make this Lemon Tart

Lemon meringue pie was one of the first desserts I made in my childhood kitchen. I was probably 10 or 11 years old. My mom gave us free rein when it came to cooking—and nobody complained if I baked up something sweet.

There’s something magical about the sweet meringue topping paired with a tart lemon filling!
Tarts are easier to make than pies with a pastry crust. This graham cracker crust is pressed into the tart pan, baked, and cooled!
Lemon desserts are perfect for winter and early spring when berries and summer fruit are not yet in season.

Tips for a Perfect Meringue Topping:

This Meyer Lemon Tart Recipe is a delicious excuse to hone my meringue skills. I’m certain I used NONE of these hints back then, but assure you they will help make the best 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. Domino’s brand is found at many grocery stores.
Add the 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. It should be glossy in appearance.
PRO-Tip: If your meringue recipe does not call for cream of tartar, you might consider adding ¼-½ teaspoon per 3 egg whites to help stabilize it.
You can also use Jarred Lemon Curd (affiliate link) to fill the tart crust for a shortcut. It may take more than 1 jar.

Meyer Lemon Tart with Meringue Topping with pourable Domino sugar containers in the foreground.

Ingredient Notes:

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:

Kitchen Staples – Sugar, Butter (salted is OK), Egg Yolks and Egg Whites (PRO-Tip: Separate your eggs when cold since the yolks are less likely to break), Sweetened Condensed Milk.
Graham Cracker Crumbs – Buy a box of crumbs or make your own in a food processor using boxed graham crackers.
Meyer Lemon Juice (affiliate link to my favorite hand-held lemon squeezer) – You will need juice from about 2 lemons. Meyer Lemons are in season from November through May, so grab some and freeze the juice when they’re in season! Other times of the year, you can use standard lemons (add a touch more sugar to compensate, since they aren’t as sweet).
Meyer Lemon Zest (affiliate link) – Zest before squeezing; Link is to the zester I use.
Cream of Tartar (affiliate link) – It will stabilize the meringue.
Quick Dissolve Superfine Sugar (affiliate link) is also available in a new, attractive, and easy-to-use dispenser with a reclosable flip-top lid. The sleek dispenser fits comfortably in your 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.

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

Frequently Asked Questions

What Are Meyer Lemons?

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. They have a slightly orange hue. Their juice and zest are marvelous in desserts like this sublime lemon meringue tart. They’re in season from November through May. You can use standard lemons instead, but you may want to add a bit more sugar since they aren’t as sweet.

How Long Does a Lemon Tart Last in the Fridge?

Because the meringue is fragile, a lemon tart topped with meringue is best for just 2-3 days in the refrigerator.

Can You Freeze a Lemon Tart?

This lemon tart does not freeze well.

How to Store a Lemon Tart

This tart should not be left at room temperature longer than 2 hours due to the risk of spoiling. Keep it refrigerated and loosely tented with foil instead of plastic wrap. The plastic will stick to the meringue and mar the topping when it’s removed.

The Verdict

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.

More Lemon Desserts

Stay in touch through social media @ Instagram, Facebook, and Pinterest. Don’t forget to tag me when you try one of my recipes! And if you love the results, please give it a 5-star rating in the recipe card.

The Recipe: