This easy Lemon Meringue Tart is made with a simple cookie crust tart base, a smooth, rich condensed milk lemon filling and topped with the silkiest meringue. It looks super fancy, but it's secretly one of the easiest, show-stopping desserts you can make!
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I love pastry, I love eating it… but I don’t always love making it. That’s why this cookie crust tart is my go-to all summer long! My Chocolate Tart? Cookie crumb base. Same with Chocolate Banana Cheesecake! The crust takes 10 minutes in the oven, the filling is pretty much dump-and-whisk, and yes the meringue is a little extra, but totally worth it.
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Why You'll Love This Recipe
- Minimal fuss: a cookie-crumb base instead of rolling pastry, and a simple lemon/condensed-milk filling.
- Fantastic textures: crunchy crumb base, creamy lemon filling, fluffy meringue.
- Prep ahead friendly: you can make the crust and filling the day before and chill; then add the meringue just before serving (I've also added the meringue the day before when I've needed to!)
Key Recipe Ingredients
- Digestive biscuits form the base; swap for Biscoff, Graham Crackers or gluten-free biscuits if you like.
- Melted butter binds the biscuit crumbs and gives a crisp, buttery crust.
- Egg yolks, lemon zest & juice for the tart lemon filling.
- Condensed milk makes the lemon filling rich, silky and simple (no pastry cream required).
- Egg whites & sugar create that glossy Swiss meringue top.
See recipe card for full list of ingredients and quantities.
How to Make the Lemon Meringue Tart
- Step 1: Preheat the oven to 180 °C (350 °F). Grease a 9-inch loose-bottom tart pan and place a disc of baking paper in the base to help release it later.
- Step 2: In a bowl combine biscuit crumbs, sugar and melted butter.
- Step 3: Press mixture into tart pan, by pushing firmly into the sides first, then flatten the base. Bake the crust 10 minutes, then remove from oven and set aside to cool slightly.
- Step 4: In a bowl with a handheld mixer beat egg yolks and lemon zest until light and thick. Add condensed milk and beat a further 5 minutes. Then add lemon juice, mix to combine.
- Step 5: Tip filling into the crust and bake for 15 minutes. Remove and cool completely, then chill in the fridge.
- Step 6: For the meringue: place egg whites, sugar, cream of tartar (if using) and vanilla in a clean bowl over a saucepan of simmering water (make sure water doesn’t touch bowl). Whisk until sugar dissolves and mixture feels smooth between your finger and thumb (around 63-65°C if you want to measure the heat).
- Step 7: Transfer to a stand mixer and beat on medium-high until thick, glossy and holds stiff peaks (about 4 minutes).
- Step 8: Spread or pipe the meringue over the chilled tart. Use a kitchen torch to lightly toast the top, then serve.
Hint: To remove the tart from the pan, simply place the pan on an upturned cup or small bowl, the ease the sides down.
Placing a disc of baking paper on the base of your tart pan will ensure your tart will slide easily off the base and onto your serving plate.
My family loved this Lemon Tart!
it is so easy to make -it's now my go-to summer dessert" Judy
Substitutions & Variations
- Individual Lemon Meringue Tarts: use smaller loose-bottom tart rings or shapes and make individual desserts
- Gluten-free Lemon Meringue Tart: simply swap the digestives for gluten-free biscuits
- Biscoff Cookie Crust: use Biscoff biscuits instead of Digestives, for a festive spiced cookie crust.
- Swap Digestives for Graham Crackers
- Key Lime Pie: turn this into a Key lime Pie, by simply swapping lemon for limes! See my recipe for Key Lime Pie here
Equipment
To make this Lemon Meringue Tart, you will need the following:
- 9 inch loose bottom tart pan
- Zester
- Juicer (it's the best!)
- Handheld mixer
- Stand mixer (optional)
- Kitchen torch
Storage
At room temperature: serve on the day
In the fridge: store leftover slices in an airtight container for up to 2 days (crumb crust softens slightly).
Freezer: you can freeze the tart and filling for up to 3 months.
Top Tip
When pressing the biscuit crumbs into the tart pan, take your time: press firmly into the sides first, then across the base. A flat-bottomed glass works a treat. The firmer the press the cleaner your slice will be.
FAQ
No need for a full blind-bake with pie weights; 10 minutes at 180 °C is enough to set the cookie crust firmly before adding the filling.
Yes, you can use a traditional short-crust pastry shell, or even buy a good quality pastry shell if you'd prefer.
Yes! Bake the crust and filling the day before, then chill. Add the meringue topping and torch just before serving for the best presentation.
Love a citrus Recipe?
Try some of our favourites:
Lemon Meringue Tart
Equipment
Ingredients
Cookie Crust
- 225 grams Digestive biscuits finely crushed
- 60 grams Sugar
- 100 grams Unsalted butter melted
Lemon Filling
Meringue Topping
- 4 Egg whites room temperature
- 200 grams Sugar
- 1 pinch Cream of Tartar optional, but good for stabilising meringue
- ½ teaspoon Vanilla extract
Instructions
Cookie Crust
- Preheat oven to 180℃ or 350℉ and place your lightly greased 9 inch loose-bottom tart pan on a baking sheet. Place a disc of baking paper into the base of the tart pan, to make removal easier.
- In a small mixing bowl, combine the biscuit crumbs and sugar, then mix through the hot melted butter.
- Tip mixture into tart pan and use the back of a spoon or spatula to evenly spread the mixture, pressing it into the sides to compress it. Once the edges are done, press the base evenly.
- Bake for 10 minutes, then remove from the oven.
Lemon Filling
- Beat the egg yolks and lemon zest with a handheld electric mixer until light and thick.
- Add the condensed milk and beat for another 5 minutes.
- Add the lemon juice and mix until fully incorporated, then pour into the baked cookie crust and bake for another 15 minutes. The centre will still have a slight wobble.
- Allow pie to cool completely, before placing it in the fridge to chill.
Meringue Topping
- Fill a pot with a few centimetres of water and bring it to a gentle simmer. Put a heatproof stand mixer bowl on top, making sure it doesn’t touch the water.
- Add the egg whites, sugar, cream of tartar and vanilla to the bowl. Whisk gently for a few minutes until the sugar melts and the mix feels smooth between your fingers. It should feel warm, not hot.
- Transfer the bowl to your stand mixer. Whisk on medium-high for about 4–5 minutes, until it’s thick, glossy and holds stiff peaks when you lift the whisk.
- Spread the meringue over your cooled lemon tart and swirl it into a pattern. Toast the top with a kitchen torch until golden.
Nutrition
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Sandra says
My family loved this!