This No-Bake Lemon Meringue Tart<\/strong> is a bright and refreshing dessert made with a buttery biscuit crust, creamy homemade lemon curd filling, and a fluffy toasted meringue topping. It has all the flavors of a classic lemon meringue pie, but without turning on the oven for the tart itself.<\/p>\n The lemon curd brings plenty of fresh lemon flavor, while whipped cream makes the filling light and creamy. A generous layer of Swiss meringue on top adds just the right amount of sweetness and makes the tart look extra special.<\/p>\n It\u2019s a beautiful dessert for spring and summer gatherings, Mother\u2019s Day, birthdays, or whenever you\u2019re craving something fresh and lemony.<\/p>\n I like using Swiss meringue for this tart because it is glossy, smooth, and stable, and it can easily be toasted with a kitchen torch.<\/p>\n 1. Make the crust.<\/strong> 2. Make the lemon curd.<\/strong> 3. Add the butter and gelatin.<\/strong> 4. Add the whipped cream.<\/strong> 5. Fill and chill.<\/strong> 6. Make the meringue.<\/strong> 7. Finish the tart.<\/strong> Use fresh lemons.<\/strong> Let the lemon curd cool before adding the whipped cream.<\/strong> Press the crust firmly.<\/strong> Don\u2019t skip the chilling time.<\/strong> Use a kitchen torch for the meringue.<\/strong> Keep the tart refrigerated.<\/strong> Yes. The tart is perfect for making ahead. Prepare the crust and lemon filling the day before and refrigerate overnight. For the best meringue, add and toast it closer to serving time.<\/p>\n Yes, if you\u2019re short on time. However, homemade lemon curd gives the tart a much fresher lemon flavor and allows you to control the sweetness and tartness.<\/p>\n The gelatin helps the creamy lemon filling hold its shape, so I recommend using it. Without gelatin, the filling will be softer and may not slice as cleanly.<\/p>\n Absolutely. Graham crackers work very well in the crust. You may need to adjust the butter slightly depending on how fine and dry your crumbs are.<\/p>\n Store the tart covered in the refrigerator and enjoy it within 2\u20133 days<\/strong>. The meringue is best during the first day or two.<\/p>\n I don\u2019t recommend freezing the finished tart because the whipped cream and meringue can change texture after thawing. The biscuit crust and lemon curd can be prepared ahead separately, though.<\/p>\n If you love fresh and zesty lemon desserts, here are a few more recipes you might enjoy:<\/p>\n For more lemon desserts check our collection of 40 Irresistible Lemon Desserts for Every Occasion<\/strong><\/a>. <\/p>\nWhy You\u2019ll Love This Lemon Meringue Tart<\/h2>\n
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Ingredients You\u2019ll Need<\/h2>\n
For the Biscuit Crust<\/h3>\n
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For the Lemon Curd Filling<\/h3>\n
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Meringue<\/h3>\n
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<\/figure>\nHow to Make No-Bake Lemon Meringue Tart<\/h2>\n
Crush the digestive biscuits into fine crumbs and combine them with melted butter, sugar, and salt. Press the mixture firmly into the bottom and sides of an 8-inch (20cm) tart pan. Refrigerate while preparing the filling.<\/p>\n
Whisk the egg yolks, sugar, lemon juice, and lemon zest in a heatproof bowl. Place the bowl over a saucepan of gently simmering water and cook, whisking constantly, until the curd thickens.<\/p>\n
Remove the curd from the heat and stir in the butter until smooth. Bloom the gelatin in cold water, then stir it into the warm lemon curd until completely dissolved. Allow the curd to cool.<\/p>\n
Whip the cold heavy cream until it forms soft peaks. Once the lemon curd has cooled, gently fold in the whipped cream.<\/p>\n
Pour the lemon filling into the chilled crust and smooth the top. Refrigerate for at least 6 hours, or preferably overnight.<\/p>\n
For the Swiss meringue, combine the egg whites, sugar, and cream of tartar in a heatproof bowl. Place over simmering water and whisk until the sugar dissolves and the mixture reaches 160\u00b0F (71\u00b0C). Whip until glossy and stiff, then add the vanilla.<\/p>\n
Spread or pipe the meringue over the chilled tart. Use a kitchen torch to lightly toast the meringue until golden. Keep refrigerated until ready to serve.<\/p>\nTips for Making the Best Lemon Meringue Tart<\/h2>\n
Freshly squeezed lemon juice and freshly grated zest make a noticeable difference in the flavor.<\/p>\n
If the curd is too warm, it can melt the whipped cream and make the filling too loose.<\/p>\n
Use the bottom of a glass or measuring cup to compact the biscuit mixture, especially around the edges. This helps the crust hold together when sliced.<\/p>\n
The tart needs several hours in the refrigerator for the filling to fully set. Overnight is even better if you\u2019re making it ahead.<\/p>\n
A quick pass with a kitchen torch gives the meringue that beautiful golden finish and adds a lightly toasted flavor.<\/p>\n
Because the filling contains whipped cream and the meringue contains egg whites, store the finished tart in the refrigerator until you\u2019re ready to serve it.<\/p>\nFrequently Asked Questions<\/h2>\n
Can I make this lemon tart ahead of time?<\/h3>\n
Can I use store-bought lemon curd?<\/h3>\n
Can I make this tart without gelatin?<\/h3>\n
Can I use graham crackers instead of digestive biscuits?<\/h3>\n
How long does the lemon meringue tart keep?<\/h3>\n
Can I freeze this tart?<\/h3>\n
More Lemon Desserts to Try<\/h2>\n
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<\/div>\n<\/p><\/div>\nNo-Bake Lemon Meringue Tart with Lemon Curd<\/h2>\n