Lemon meringue delight

This lemon meringue tart shaped like an Easter egg is hands down my favorite spring treat. Its playful look and perfect sweet-tart combo never fail to wow everyone at the table.

I put this together for an Easter lunch, hoping to impress my in-laws. Ever since, it’s a yearly must-have. The requests start rolling in as soon as spring arrives.

Tasty Ingredients

• Crust:
• 1 fresh egg to make everything come together
• 100 g powdered sugar for that silky dough
• 140 g room temp butter—pick a good one for extra yum
• 25 g ground almonds for extra flavor and a crumbly bite
• 250 g flour to keep the base sturdy
• A pinch of salt to make the flavors pop

• Lemon Cream:
• 160 g sugar balances out the tart
• 1 sheet of gelatin so the cream sets nicely
• 140 g fresh lemon juice from about 5–7 organic lemons for a real citrusy punch
• 80 g unsalted butter to make it smooth as silk
• 4 fresh eggs for that rich and creamy finish

• Italian Meringue:
• 80 g water for the syrup
• 100 g egg whites, let them warm up to room temp so they whip up tall
• 250 g sugar, gets you that shiny, sturdy meringue

Step-by-Step Directions

Making the Dough

Shape the dough quickly by kneading it just a couple times, then flatten it into a disk. Wrap in plastic wrap and stick it in the fridge for at least 1 hour, or overnight for best results. First, use a big bowl and cream the butter with the powdered sugar until it's light and fluffy. Mix in the whole egg and salt until nice and smooth. Toss in the flour and ground almonds gently with a spatula—don’t overdo it.

Shaping and Baking the Crust

Turn your oven up to 170°C fan. Put baking paper on your dough and fill it with dried beans, so it doesn’t puff up. Bake for 20 minutes, then yank out the beans and paper and let it cool. Take out the dough from the fridge and give it 10 minutes at room temp. Roll it out on a floured surface till it’s about 5 mm thick. Cut out a big egg shape to fit your tray. Use a fork to poke holes all over so it bakes even. With leftover dough, make thin ropes, braid them, and stick the braid around the edge with a dab of water.

Lemon Cream Time

Get your gelatin soft in cold water. Grate up the lemon zest with a microplane for killer flavor, then juice the lemons till you’ve got 140 g. Whisk up the eggs in a bowl. Into a saucepan, add the zest, juice, and sugar. Heat until it just boils, stirring often. Pour this mix slowly over the eggs, whisking like crazy so they don’t scramble. Pour it all back in the pan and heat gently, constantly stirring until you see a little bubble. Immediately toss in the squeezed gelatin and butter, then take it off the heat. Whip for a few more minutes, then blend with a hand mixer 2–3 minutes for a super fluffy, smooth texture. Pour it in your cooled crust, fill it up to the braid, and chill at least 30 minutes.

Italian Meringue Magic

Pour the water into a deep pan, sprinkle in the sugar (don’t splash the sides or it crystallizes) and pop a thermometer right in the syrup—not touching the base or walls. Heat on medium, don’t stir. While it’s heating, beat the egg whites at full speed until stiff peaks. Once your syrup hits 121°C, take it off the heat and let the bubbling settle. Slowly drizzle the sizzling syrup into the whites, beating at top speed. Keep going till the bowl’s cool and the meringue is glossy and holds its shape. Scoop into a piping bag with a fun nozzle, then pipe or spread however you want on top of your tart.

Must-Know Tips

Whenever I get my hands on Menton lemons, that’s what I use. They’re super fragrant and great at hitting that perfect sweet-tart balance—it totally changes this tart. The first egg-shaped one I made got a standing cheer from my kids. Now it’s our official spring favorite.

Storing & Handy Hints

Just pop your lemon tart in the fridge, covered or in a sealed container. It's at its best for two to three days. The meringue might soften a bit over time, just so you know. Let it sit out for about 15 minutes before serving so all the flavors shine. If you’re making it ahead, feel free to bake the base and make the lemon filling the day before—then just finish with the meringue on the big day.

Seasonal Twists

Swap some lemon juice for lime in summer for a zippier vibe. Winter? Toss in a little orange or mandarin zest to warm things up. Want to mix it up even more? Add vanilla or cinnamon to the crust, or go bold with a touch of candied lemon paste in the cream. These small switches keep this classic feeling new every season.

Picking The Best Lemons

If you want next-level flavor, always grab lemons that are heavy for their size with a thinner peel—they’re extra juicy. Go for unwaxed or organic since you’ll be using that zest. Options like Sicilian, Meyer, or if you can find them, Menton lemons all have unique flavors that’ll change up your tart in fun ways. Juice your lemons right before using so they taste super fresh and zingy.

Pin it

Nailing The Meringue

Getting Italian meringue just right is all about the details. Make sure every bowl and tool is squeaky clean and grease-free. Let your egg whites warm up to room temp for max volume. Keep a close eye on that syrup temp—a degree or two makes a big difference. Pour the syrup in a thin stream down the bowl side, not on the beaters, so it doesn’t splash. Beat the meringue until it’s totally cool for a glossy, sturdy finish that stands tall.

Pro Tips

• Let your oven preheat long enough so the crust bakes perfectly all the way through
• A kitchen thermometer is a must for meringue, since hitting the exact syrup temp is key
• For an Insta-worthy finish, try switching up nozzle sizes when piping to make cool effects on top

Frequently Asked Questions

→ How do you prepare the tart's crust?

Mix soft butter with powdered sugar, then add the egg, flour, almond powder, and a pinch of salt. Chill the dough, roll it out into an egg shape, and bake it without filling first.

→ Any tips for a perfect lemon cream?

Always use fresh organic lemon juice and zest for a balanced tartness. Add a gelatin sheet for stability, and cook the cream gently for a smooth, rich finish.

→ What's the key to an amazing Italian meringue?

Cook a syrup made of sugar and water to 121°C, then slowly drizzle it into whipped egg whites while whisking on high speed.

→ How can you store the lemon tart?

Keep the tart in a sealed container in the fridge. It'll stay fresh for up to two days while retaining the meringue's fluff and the cream's zestiness.

→ Can I decorate the tart my way?

Definitely! Use a piping bag to create unique patterns on the tart with meringue, or lightly torch the meringue for a golden finish.