March 18, 2014

Lemon Tart with Meringue Cookies

On the Menu Today~
Lemon Tart with
Meringue Cookies

This recipe is featured on CCN~
Culinary Content Network~  The Daily Meal


Instead of topping this
Lemon Tart with a Whipped Topping...
Try using Meringue Cookies~

Meringue cookies are light and airy,
delicious and low-fat.
Meringue cookies add a festive and
whimsical touch to this sensational lemon tart.

Another thing I like about these cute cookies...
you can make them in any color you like!
A platter of pastel colored meringue cookies,
will add a festive touch on any spring luncheon table.

Lemon Tart with Meringue Cookies

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon finely grated lemon zest
  • 1 stick cold butter, cut into pieces
  • 1 tablespoon water
  • 1/2 teaspoon lemon extract

Make the crust
  1. Whisk together the flour, sugar, 1/2 teaspoon salt and lemon zest in a large bowl. Cut in butter with a pastry blender or your fingers, until dough starts to hold together.
  2. Stir together 1 tablespoon water and lemon extract, mix into dough. Shape dough into a disk and wrap in plastic wrap. Refrigerate for 30 minutes.
  3. Using your fingers press dough evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Refrigerate for 30 minutes. Remove from refrigerator. Preheat oven to 375º Bake tart shell until golden brown, about 25 minutes. Let cool completely.

Lemon Curd

  • 2 large eggs
  • 3 large egg yolks, save the egg whites to make meringue cookies
  • 1/4 cup plus 2 tablespoons sugar
  • 1/4 teaspoon cornstarch
  • 3 tablespoons finely grated lemon zest
  • 1/3 cup fresh lemon juice
  • 6 tablespoons unsalted butter, cut into small pieces

Make the lemon curd

  1. Whisk together eggs, egg yolks, sugar and cornstarch in a medium saucepan. Whisk in lemon zest and juice. Cook over medium low heat, stirring constantly, until thick enough to coat the back of a wooden spoon, about 7 minutes. Remove from heat and whisk in butter, one piece at a time. Pour filling into cooled tart shell.
  2. Bake until filling is slightly puffed and set, about 30 minutes. Let cool completely.

Meringue Cookies

  • 4 egg whites, room temperature
  • 1/2 teaspoon cream of tartar
  • pinch of salt
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 to 3 drops yellow food coloring, optional
Make the Cookies
  1. Preheat oven to 225º
  2. Beat egg whites in large bowl,. with electric mixer on medium speed until frothy. Add cream of tartar and a pinch of salt. Beat until soft peaks form. Increase speed to medium-high. Add sugar, 1 tablespoon at a time until sugar is dissolved and stiff peaks form. Beat in vanilla extract and food coloring if using until well blended. Transfer meringue to a pastry bag fitted with a 1/2 to 3/4 inch open star tip. Gently squeeze bag to pipe meringue onto 2 large foil lined baking sheets sprayed with a non-stick cooking spray.
  3. Bake both sheets of meringues at the same time for 45 minutes. Turn oven off. Let meringues stand in oven for 1 hour or until completely cooled. Remove from oven.
  4. Decorate the top of cooled lemon tart with meringue cookies.
Makes about 3 dozen meringue cookies

Lemon, MeringueCookies, Tart, Pie

Healthy Note: Make a homemade pizza healthier by using part-skim cheeses instead of their higher fat counterparts, or use lesser amounts of sharper flavored cheese, like Parmesan.
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  1. YUM, lemon tart is always a fave in our house and your meringue cookies are gorgeous! Thanks for sharing at Simple Supper Tuesday.

    1. Hi Cindy~ We love Lemon in my house too~ After this long winter, this tart makes me think Spring!!

  2. You are totally one of the BEST Blogging Friends in the World ! I can almost taste this amazing Lemon Tart you made for my Birthday. xoxoxo

    1. Thank-you Cindy:) I hope you had a Great Birthday and had something sweet to eat!!

  3. I think decorating with meringue cookies is a clever (and pretty) idea, Lynn. They kind of have the whipped cream look, but are completely unexpected. Thank you for linking this week.

    1. Thanks Michelle~ I thought if I made meringue cookies I could save a few calories, but now that I think about it, that was kinda silly:) Lynn

  4. Yum... these look delicious! I'm pinning to try out :)

  5. Stoping by from Ducks 'n a Row party and I am SO GLAD I did! This is a fabulous idea that I must give a try. Carrie, A Mother's Shadow

  6. Good Evening Lynn, I do love a nice lemon tart and yours sounds fabulous. I also love how you have added little meringue cookies to the top of the tart.... they look so pretty.
    I have read a lot about Meyer lemons but I have never bought one..... I'm not sure if they are available here.... I will have to look around the market to see if I can find them. I used to have lemon trees in the garden when I lived in Cyprus and all I had to do was walk into the garden to pick one or two from the tree.
    Thank you for a lovely recipe, I look forward to trying it.
    Best Wishes

    1. Hello Daphne~ Thanks so much for stopping by. I would love to have had a lemon tree in my garden, and pick a few when-ever I needed or wanted one~ Hope you have a wonderful week-end~ Lynn

  7. Lynn, this is just breathtaking. I adore lemon (especially Meyer lemon) anything. You even made your own meringue cookies as the perfect finishing touch. The photos are lovely. Thank you for bringing this to Treasure Box Tuesday. I am sharing on Google+ this afternoon! :)

    1. Thank you so much Joy~ That means a lot to me:) Hugs~Lynn

  8. I want to make the lemon curd and eat it straight out of the bowl! It looks delish. Pinned!

    1. Hi~ Thanks so much for stopping by:) I love lemon curd and I HAVE eaten it straight out of the bowl! lol

  9. Good day, Lynn. Your lemon curd and meringue cookies looks absolutely delish. How I wish I can have a slice. Cheers and have a nice day.

  10. Hi Lynn,
    Your lemon Tart and those cookies oh my, I love that curd and the colors of your meringue, just perfect for spring! Thanks so much for sharing your recipe with Full Plate Thursday and hope you have a great week.
    Come Back Soon!
    Miz Helen


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