Italian Lemon Meringue Tart


Lemon Custard

  • 225g eggs (approx. 4 eggs)
  • 230g sugar
  • 250ml cream
  • 250ml lemon juice

Italian Meringue

  • 125g egg whites
  • 250g sugar
  • 40g water


  1. Pre-heat fan forced oven to 150-170°C. 
  2. Place the butter shortbread shells on a baking tray to thaw to room temperature - approximately 30 minutes.  
  3. To make the lemon custard - mix together eggs, sugar, cream, and lemon juice.
  4. Pour lemon custard mix into thawed shortbread shells, being careful not to splash the mix onto the foil. (Doing this may cause your shortbread pastry to stick to the foil once baked and become difficult to take out of the foil).
  5. Bake in pre-heated 150-170°C oven for approximately 12-16 minutes.
  6. Cool shells and remove from foils, then set aside. 
  7. To make the Italian meringue - boil sugar and water to 118°C, pour syrup down the side of mixing bowl into egg whites, whipping at high speed until they reach room temperature.
  8. Pipe Italian meringue onto lemon custard filled shortbread shells.
  9. Top with slivered almonds and flash in hot oven at 200°C.
  10. Once the tarts have cooled down, garnish with chocolate shard, and icing sugar. 
  11. Serve immediately or store in an airtight container in the fridge/ cold room for later use.

*Please note the above oven temperatures and baking times are a guide only.

View our full range of Butter Shortbread Shells