Silky Amalfi Lemon Meringue Tart with Torched Peaks Tips, FAQ & printable recipe

Tips for success

To achieve the cleanest slices, dip your knife in hot water and wipe it dry between each cut. This prevents the meringue from sticking to the blade and dragging through the curd. Cutting the tart while it is still slightly chilled helps maintain the distinct layers and keeps the presentation neat and sharp.

If you find the meringue is browning too quickly, hold the torch at a slightly greater distance. The goal is to gently caramelize the sugar, not to cook the meringue itself.

Practicing your piping technique on a piece of parchment paper beforehand can help you achieve the desired height and shape for your peaks before applying them to the tart.

Variations

• Lime Meringue Tart: Replace the lemon juice and zest with fresh lime juice and zest for a sharper, more vibrant citrus flavor. The preparation method remains exactly the same as the original recipe.
• Grapefruit Meringue Tart: Substitute the lemon juice and zest with pink grapefruit for a unique, slightly bitter, and complex citrus tart. Adjust the sugar slightly if the grapefruit is particularly tart.

Storage and make-ahead

Fridge

Keep refrigerated in an airtight container for up to 24 hours.

Store any leftover tart in an airtight container in the refrigerator. Because of the delicate nature of the meringue and the moisture content of the curd, it is best consumed within 24 hours.

After this time, the meringue may begin to lose its crispness and texture, and the curd may slightly weep, affecting the overall quality of the dessert.

The tart shell can be baked and the lemon curd prepared up to two days in advance. Keep the curd refrigerated in a sealed container and fill the shell just before you are ready to serve. The meringue should always be whipped and piped fresh, as it will lose its glossy, stiff texture if made too far in advance.

Serving ideas

Serve this tart as a sophisticated conclusion to any meal. It pairs beautifully with a light cup of tea or a crisp white dessert wine.

For an extra touch, you can serve each slice with a small spoonful of fresh berries or a light dusting of powdered sugar, though the tart is impressive and flavorful enough to stand entirely on its own.

Always serve the tart chilled, as the temperature contrast between the cool curd and the slightly warm, torched meringue is a key part of the eating experience.

Ensure the tart is sliced with a sharp, warm knife to maintain the integrity of the layers, and present each wedge on a chilled plate to keep the curd firm as long as possible.

Frequently asked questions

Recipe card

Silky Amalfi Lemon Meringue Tart with Torched Peaks

Prep 30 minCook 20 minRest 3 hTotal 3 h 50 minServes 8

Ingredients

• 200 ml fresh lemon juice
• 4 lemons worth of lemon zest
• 4 eggs
• 180 g sugar
• 150 g cold butter
• 1 9-inch baked sweet pastry shell (store-bought or made ahead)
• 4 egg whites
• 200 g sugar

Instructions

1. In a saucepan, combine the lemon juice, lemon zest, sugar, and eggs. Whisk constantly over medium heat until the mixture thickens into a silky curd. Remove from heat and whisk in the cold butter until fully incorporated and smooth. Pour the mixture into the baked sweet pastry shell.
2. Place the assembled tart in the refrigerator to chill for at least 3 hours. This allows the curd to set firmly, creating the perfect texture for slicing. Ensure the tart is kept away from strong odors in the fridge during this time.
3. Whip the egg whites and sugar until stiff, glossy peaks form. Transfer to a piping bag and pipe decorative peaks over the chilled lemon tart. Use a butane torch to carefully brown the tips of the meringue until golden. Slice the tart into wedges and serve immediately.

Contains: eggs, milk, gluten

Estimated nutrition per serving

Calories

380

Protein

6.5 g

Carbohydrates

52 g

Fat

16 g

Fiber

0.5 g

Sugar

45 g

Sodium

85 mg

Automatic estimate from the ingredient list, not laboratory-verified.