Lemon Meringue Recipe

Preheat oven to 350°F (175°C). Line a 9-inch tart pan with removable bottom or a 9-inch pie dish.

Combine graham cracker crumbs, granulated sugar, toasted pecans (if using), and sea salt in a mixing bowl.

Pour the melted butter over the crumb mixture and toss with a fork until evenly moistened and resembling damp sand.

Press crumbs firmly and evenly into the bottom and slightly up the sides of the tart pan, using the base of a measuring cup or glass to compact the crust.

Bake the crust for 10–12 minutes until set and fragrant. Remove from oven and cool slightly while preparing the curd. Leave oven on for briefly browning the meringue later if needed.

In a medium heatproof saucepan, whisk together the egg yolks, whole egg, and granulated sugar until smooth and pale.

Stir in the fresh lemon juice and lemon zest. Set the pan over low–medium heat.

Cook the mixture, stirring constantly with a heatproof spatula, making sure to scrape the bottom and sides, until it thickens enough to coat the spatula and reaches about 170–175°F (77–80°C). Do not boil — if it starts to bubble vigorously, remove from heat briefly and continue stirring off heat.

Remove the pan from heat. Immediately strain the curd through a fine-mesh sieve into a clean bowl to remove zest and any coagulated bits for a silky texture.

Add the cold cubed butter and salt to the hot curd and whisk until butter is fully incorporated and the curd is glossy and smooth.

Pour the hot lemon curd into the warm baked graham-cracker crust, smoothing the top with an offset spatula. Tap gently to remove air bubbles. Chill in the refrigerator for at least 2 hours (preferably 3–4 hours) until fully set and cool to the touch.

Bring the water and 1 cup granulated sugar to a rolling boil in a small saucepan over medium heat. Clip a candy thermometer to the side and cook without stirring until the syrup reaches 238–240°F (114–116°C) — soft-ball stage.

While the syrup cooks, place the room-temperature egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment (or use a large clean mixing bowl and hand mixer). Whip on medium speed until soft peaks form.

When the syrup reaches 238–240°F, immediately reduce mixer speed to low and very slowly pour the hot syrup down the side of the mixing bowl into the whipping whites in a thin, steady stream. Avoid pouring directly onto the whisk to prevent splattering.

Once all syrup is added, increase mixer speed to high and whip until the bowl is cool to the touch and the meringue holds stiff, glossy peaks, about 5–7 minutes. Add vanilla extract during the last 30 seconds and whip to combine.

Spoon or pipe the Italian meringue onto the chilled lemon curd, spreading it to the edge to seal the filling. Create decorative peaks or swirls with the back of a spoon or a piping bag tipped with a star nozzle.

Optional - Brown the meringue: Use a kitchen blowtorch to gently brown the meringue peaks until evenly golden. Hold the torch 2–3 inches away and move continuously to avoid burning. Alternatively, place the tart under a preheated broiler for 20–60 seconds, watching closely to avoid over-browning.

After browning (or leaving unbrowned), chill the tart for 15–20 minutes to let the meringue set slightly. Serve within 1–2 hours for best texture; keep refrigerated and consume within 24–48 hours.