Lemon Meringue Tart Made with Condensed Milk
Indulge in the perfect balance of tangy and sweet with this elegant Lemon Meringue Tart made with condensed milk. This recipe elevates a classic dessert with a smooth, zesty lemon filling crafted from freshly squeezed lemon juice and creamy sweetened condensed milk. The buttery, homemade tart shell adds a crisp foundation, while the cloud-like meringue topping—whipped to glossy peaks and baked to golden perfection—provides a stunning finish. Ideal for gatherings or an indulgent treat, this crowd-pleasing tart is as beautiful as it is delicious. Quick to prepare and effortlessly impressive, it's a must-try for fans of citrus desserts.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter (cold, cubed)
- 25 grams Granulated sugar
- 1 large Egg yolk
- 2 tablespoons Cold water
- 400 grams Sweetened condensed milk
- 3 large Egg yolks
- 120 milliliters Lemon juice (freshly squeezed)
- 1 tablespoon Lemon zest
- 3 large Egg whites
- 150 grams Granulated sugar
- 0.25 teaspoons Cream of tartar
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch tart pan with a removable bottom and set aside.
In a bowl, combine the flour, sugar, and cubed butter. Use your fingers or a pastry cutter to rub the butter into the flour until the mixture resembles breadcrumbs.
Add the egg yolk and cold water, one tablespoon at a time, and mix just until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 20 minutes.
Roll out the chilled dough on a lightly floured surface to fit the tart pan. Gently press it into the pan and trim any excess dough. Prick the base with a fork and line it with parchment paper and baking beans or weights.
Blind-bake the tart shell for 15 minutes. Remove the parchment and baking beans, then bake for an additional 5-7 minutes until golden. Set aside to cool.
In a medium bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth. Pour this mixture into the cooled tart shell.
For the meringue, use an electric mixer to beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, while continuing to beat until stiff, glossy peaks form.
Spread the meringue over the lemon filling, ensuring it completely covers the filling and touches the edges of the tart shell to seal.
Bake the tart at 180°C (350°F) for 10-12 minutes, or until the meringue is golden and set.
Let the tart cool to room temperature before serving. For best results, chill in the refrigerator for 2 hours before slicing and serving.
Nutrition Facts
Calories |
477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 85 mg | 4% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 50.7 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 153 mg | 12% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 270 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
