Description
Have you ever wondered why traditional lemon meringue pie always seems to fall flat or get soggy the next day? This modern take is a showstopper that stays crisp and tastes like a burst of sunshine. With a buttery shortcrust base, zesty lemon curd, and toasted Swiss meringue topped with fresh berries, it is the perfect balance of tart and sweet.
Ingredients
Scale
- Shortcrust Pastry:
- 1.5 cups all-purpose flour
- 0.5 cups powdered sugar
- 0.75 cups cold unsalted butter, cubed
- 1 large egg yolk
- 2 tablespoons heavy cream
- 0.25 teaspoons salt
- Lemon Curd Filling:
- 1 cup fresh lemon juice (4–5 lemons)
- 1 tablespoon lemon zest
- 1 cup granulated sugar
- 4 large eggs plus 2 egg yolks
- 0.75 cups unsalted butter, room temperature and cubed
- 1 tablespoon cornstarch
- Swiss Meringue & Garnish:
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoons cream of tartar
- 0.5 cups fresh raspberries and blueberries
Instructions
- Make the Crust: Pulse flour, sugar, salt, and cold butter in a food processor until it looks like coarse crumbs. Add egg yolk and cream until dough clumps. Chill for 30 minutes, then roll into a 9-inch tart pan. Bake at 350°F for 15-20 minutes until golden.
- Cook the Lemon Curd: Whisk lemon juice, zest, sugar, eggs, and cornstarch in a saucepan over medium-low heat. Stir constantly until thickened. Remove from heat and stir in butter cubes one by one. Pour into the cooled crust and chill for at least 2 hours.
- Prepare the Swiss Meringue: Whisk egg whites and sugar over a pot of simmering water until hot and sugar is dissolved. Remove from heat and beat on high speed with cream of tartar and vanilla until stiff, glossy peaks form (7-10 minutes).
- Assemble and Torch: Pipe meringue peaks over the chilled tart. Use a kitchen torch to gently brown the edges.
- Garnish: Place fresh raspberries and blueberries in the gaps between meringue peaks and serve.
Notes
Swiss meringue is more stable than French meringue and won’t ‘weep’ or get watery. For the best presentation, use a plain white plate to make the fruit colors pop. Do not reheat the tart; it is meant to be served chilled to maintain the texture of the curd.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Modern French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 110mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g