Dazzling Lemon Tart

Dazzling Lemon Tart


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This lemon tart pie will most definitely impress a crowd. If you desire, add a meringue topping for a delectable taste.

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Time needed

20-25 min cooking

Serving Size / Yield

6 servings


  • 1 C. sugar
  • 1/4 C. cornstarch
  • 1 C. milk
  • 3 egg yolks, beaten
  • 1/4 C. butter
  • 1 tsp. grated lemon peel
  • 1/3 C. lemon juice
  • 1 C. Greek yogurt
  • 1 baked 9" pastry shell
  • Meringue Topping:
  • 5 large egg whites, separated from the yolks above
  • 1/4 tsp. cornstarch
  • 1/4 tsp. cream of tartar
  • 1 tsp. organic vanilla-bean extract, madagascar non-alcoholic type
  • 1/4 C. honey

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Preheat oven at 350 degrees F. In saucepan, mix sugar and cornstarch. Slowly add milk. Cook and stir until thickened. Reduce the heat and cook for another 2 minutes. Remove from the heat and stir in a little of the hot liquid into the yolks and then return it all to the pan. Bring to a gentle boil, while stirring constantly for 2 minutes. The mixture should be very thick. Remove from heat and stir in butter and lemon peel. Gentle stir in lemon juice. Let cool completely, covered. Fold in yogurt and pour into pie shell.

For meringue topping, beat egg whites at medium speed until foamy. Mix in cornstarch, cream of tartar and vanilla until soft peaks form. Gradually whisk in the honey at high speed until stiff peaks form. Spoon the meringue onto the lemon custard decoratively forming soft peaks. Bake the meringue-coated lemon pie in the oven for 20 to 25 minutes or until the meringue turns golden.

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