Meyer Lemon Meringue Tart (Brown Butter Crust & Fluffy Golden Meringue)

There’s something timeless about a lemon meringue dessert, especially when it’s made with fragrant Meyer lemons.

This Meyer Lemon Meringue Tart has all the layers you want in a classic treat: a crumbly brown butter short crust, a silky citrus curd, and a cloud of golden meringue baked right on top.

It serves 8 and comes together in under an hour, making it perfect for spring gatherings, holidays, or anytime you want a dessert that looks impressive but feels approachable.

The lemon layer is bright but balanced, the crust is rich and slightly nutty from browned butter, and the pillowy meringue seals everything in without needing a blow torch. It’s a beautiful mix of tart, sweet, and buttery in every slice.

Ingredients You’ll Need

This tart is made in three simple layers: a brown butter short crust, a bright lemon curd, and a fluffy meringue topping.

For the short crust pastry:
6 tablespoons unsalted butter, browned
1 ½ cups all-purpose flour
4 tablespoons powdered sugar
2 teaspoons water
¼ teaspoon salt

For the Meyer lemon curd:
2/3 cup granulated sugar
½ cup Meyer lemon juice
½ cup water
2 tablespoons unsalted butter
3 egg yolks
2 tablespoons cornstarch

For the meringue:
3 large egg whites (room temperature for best volume)
1/8 teaspoon cream of tartar
½ cup granulated sugar

Simple ingredients, but together they create a beautifully layered dessert with bold lemon flavor and a light, airy finish.

Directions

1. Preheat the oven.
   Preheat to 375°F (190°C). Lightly grease a 9-inch tart pan with a removable base and set aside.
2. Brown the butter.
   In a small saucepan over medium-low heat, melt the butter. Swirl occasionally until it turns golden brown and smells nutty, about 4 minutes. Remove from heat and let cool slightly.
3. Make the crust.
   In a medium bowl, combine flour, powdered sugar, and salt. Add the browned butter (including the brown bits) and water. Stir until the mixture holds together when pressed but still crumbles slightly. Press evenly into the tart pan, making sure the base and sides are level and not too thick in the corners. Bake for 12–15 minutes until lightly golden at the edges. Leave the oven on.
4. Prepare the lemon curd.
   In a small bowl, whisk the egg yolks, cornstarch, and 1 tablespoon water until smooth. In a saucepan, combine sugar, lemon juice, remaining water, and butter. Heat over medium until steaming and the sugar dissolves. Slowly whisk about ½ cup of the hot mixture into the yolks to temper them. Pour the egg mixture back into the saucepan and cook, stirring constantly, until thickened. Remove from heat.
5. Make the meringue.
   In a large bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar a few tablespoons at a time, beating well after each addition. Continue whipping until stiff, glossy peaks form.
6. Assemble the tart.
   Pour the warm lemon curd into the baked crust and smooth the top. Spread or pipe the meringue over the curd, making sure it touches the edges to seal it in.
7. Bake again.
   Return to the oven and bake for 10–12 minutes, or until the meringue is lightly golden on top.
8. Cool and serve.
   Let the tart cool completely before removing from the pan and slicing. Best enjoyed the same day.

Recipe Notes

Texture and Flavor
This tart has three distinct layers that work beautifully together. The crust is crumbly and slightly nutty from the browned butter, the lemon curd is smooth and bright with just the right balance of sweet and tart, and the meringue is light, glossy, and softly crisp on the outside. It slices cleanly and holds its shape well once fully cooled.

Unsalted Butter
Using unsalted butter gives you better control over the flavor and allows the butter to brown more evenly. Don’t skip scraping in the browned bits when making the crust — that’s where much of the flavor lives.

Meyer vs. Regular Lemons
Meyer lemons are naturally sweeter and more floral than standard (Eureka) lemons. If using regular lemons, the curd will taste more tart. To balance it, reduce the lemon juice slightly and increase the water to mellow the acidity.

Meringue Tips
Room temperature egg whites whip up with better volume. Add the sugar gradually and beat until stiff, glossy peaks form. Make sure the meringue touches the edges of the crust when spreading it on top — this helps prevent shrinking and weeping.

Best When Fresh
This tart is best the same day it’s made, when the meringue is at its fluffiest and the crust still has its crisp texture. Store leftovers covered in the refrigerator for up to 3 days.