Lemon & orange meringue tart

If you feel like having something sweet with a refreshing bite to it – this is the cake to make!

It has a lovely sweet crumbly crust and that lovely sweet & sour lemon and orange cream combined with a crunchy meringue on top. It really tastes fantastic and looks even better as well :) Definitely recommened you to give this one a go!

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Lemon and orange meringue tart
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Sweet shortcrust pastry
  1. 1 1/2 cups (225g) plain (all-purpose) flour
  2. 125g chilled unsalted butter, chopped
  3. 1/2 cup (80g) icing sugar, plus extra, for dusting
  4. 3 egg yolks
  5. 1 tablespoon very cold water
Lemon and orange cream
  1. 125ml freshly squeezed lemon juice
  2. 60ml freshly squeezed orange juice
  3. 125ml water
  4. finely grated lemon zest (from 2 lemons)
  5. 2 tbsp potato flour (or cornflour)
  6. 70g sugar
  7. 100g butter
  8. 1 egg
  9. 3 egg yolks
Meringue top
  1. 4 egg whites
  2. 200g icing sugar
  3. 2 tsp potato flour (or cornflour)
To make the tart base
  1. Preheat oven to 180°C . Grease 24cm loose-bottomed tart tin with butter.
  2. Place flour, butter and icing sugar in a food processor and process until the mixture resembles fine breadcrumbs. Add egg yolks and process until combined. Add iced water and process just until the dough just comes together.
  3. Turn out onto a lightly floured surface and gently bring the dough together to form a ball. Flatten it into a disk, wrap in plastic wrap and refrigerate for 30min to 1 hour.
  4. Next, roll the pastry out between 2 sheets of non-stick baking paper to 3mm-thick.
  5. Line already prepared tart tin with pastry. Trim the edges and prick the base with a fork. Refrigerate for 30 minutes.
  6. Once chilled, line the tart base with non-stick baking paper and fill with baking weights. Bake for 15 minutes, then remove the paper and weights and bake for another 10 minutes or until the pastry is light golden.
  7. Remove from the oven and set aside.
To make the lemon and orange cream
  1. Sieve the freshly squeezed lemon and orange juice. Pour it into a pan add water, lemon zest, potato flour, sugar and bring to boil.
  2. Simmer for a few minutes until it thickens. Set aside and immediately add cubes of butter. Mix properly until the butter is melted and combines with the lemon cream.
  3. Add the egg and egg yolks and quickly mix everything together until combined. If the cream is not yet thick you might heat it up gently and simmer until it thickens.
  4. Set aside and place some cling film on top to avoid it drying out.
  1. Put the egg whites in a large bowl.
  2. Whisk to soft peaks, then add the sugar a spoonful at a time, whisking well between each addition.
  3. Whisk in the cornflour and continue to whip for another 2 to 3 minutes until smooth and thick.
Assembling the tart
  1. Pour the lemon and orange cream into baked tart base.
  2. Spread meringue gently on top, sealing the edges at the crust.
  3. Place into the oven and bake for 20 minutes until the meringue is crispy and slightly golden in colour.
  4. Take out of the oven and let it cool. Enjoy!
Adapted from Kwestia Smaku
Adapted from Kwestia Smaku
Windmill Dreams


  • Diane
    November 4, 2015 at 10:28 am

    Hello Agata,
    I printed the recipe right away and I will try it very soon, it looks so delicious.
    Yours, Diane (Mom of chico_and_tobi and of course Aldo)

    • Agata
      November 4, 2015 at 10:58 am

      Thank you dear Diane! I hope you will enjoy this tart just as I did :) Any questions please let me know and – happy baking! :) :*

  • Elle
    November 22, 2015 at 1:09 pm

    Fantastycznie wygląda! Normalnie ślinka cieknie :)


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