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.

Nutriscore Rating: 48/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 180°C (350°F). Grease a 9-inch tart pan with a removable bottom and set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Spread the meringue over the lemon filling, ensuring it completely covers the filling and touches the edges of the tart shell to seal.

Step 9

Bake the tart at 180°C (350°F) for 10-12 minutes, or until the meringue is golden and set.

Step 10

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

Serving size	(1198.3g)

Amount per serving	% Daily Value*
Calories	3702.8

Total Fat 136.2g	0%
Saturated Fat 80.0g	0%
Polyunsaturated Fat 1.3g
Cholesterol 1092.3mg	0%
Sodium 724.3mg	0%
Total Carbohydrate 560.8g	0%
Dietary Fiber 6.9g	0%
Total Sugars 397.8g
Protein 75.1g	0%

Vitamin D 105.1IU	0%
Calcium 1305.3mg	0%
Iron 12.2mg	0%
Potassium 2221.2mg	0%

*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.

Source of Calories

Fat: 32.5%

Protein: 8.0%

Carbs: 59.5%