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    Home » Recipes » Desserts

    Lemon Meringue Tart

    Published: Mar 12, 2019 · Modified: Jan 4, 2023 by Libby Hakim · 2 Comments

    Jump to Recipe Print Recipe

    Lemon Meringue Tart is one of my mum's specialties and is high on my list of childhood favourites. 

    This recipe is from the pages of my great grandmother's recipe book and one of the key ingredients is another of my childhood favourites – condensed milk.

    lemon meringue tart using condensed milk

    I'd often look at this recipe when flicking through Nana Ling's recipe book but kept saving it for another time.

    Well, the perfect time is now. Over the weekend I went along to Maitland's Taste Festival and got some tips from the pros about making lemon meringue tart.

    Lemon Meringue Tart: tips from Maitland Taste Festival

    After a little wander around the stalls, I made sure I was at the demo stage ready for a session on pastry.

    maitland taste lemon meringue tart

    Miss Z and Miss Y were kept entertained by a chihuahua sitting just behind us, so I was actually able to listen to most of the demo. Winning! Chef Cory Campbell and Chef Chris Ranzenbacher put on a great show, sharing their tips on making lemon meringue tarts.

    I've used a different recipe here, of course, but I was still able to put three of their many pro tips into action:

    1. Make sure your eggs are at room temperature.

    2. When mixing meringue, make sure there's no grainy sugar in the mixture but don't overbeat, either. The mixture should still be pliable.

    3. It's okay to cheat sometimes. Okay, they didn't actually say this but they did use bought pastry cases. I've done the same here to make it a quick and easy dessert idea. 

    Making Lemon Meringue Tart

    The best thing about this recipe, is that you absolutely do not need to be a pro to make it a success. If you can measure, whisk and switch an oven on, you can make this recipe.

    Another bonus is that you don't use the entire tin of condensed milk. So you can start thinking about how you'll make sure the rest doesn't go to waste. We like it on toast or breakfast cereal, or even added to coffee.

    lemon meringue tarts

    Nana Ling's Lemon Meringue Tart recipe

    Keep scrolling for the tested and tweaked version.

    lemon meringue condensed milk recipe
    lemon meringue tart with condensed milk

    Lemon Meringue Tart

    Libby Hakim
    A traditional lemon meringue tart recipe that uses condensed milk. 
    5 from 3 votes
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    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Total Time 25 minutes mins
    Course Dessert
    Cuisine Australian, English
    Servings 12 people
    Calories 75 kcal

    Ingredients
     
     

    • ¾ cup condensed milk
    • ¼ cup lemon juice
    • grated rind from ½ lemon
    • 1 egg
    • 2 tablespoons caster sugar
    • bought tart shells (1 large, 2 medium or 12 individual)

    Instructions
     

    • Combine condensed milk, lemon juice, lemon rind and egg yolk. Whisk together well.
    • Pour into pastry tart shell (or shells if using smaller or individual tart shells).
    • Beat egg white until soft peaks form. Gradually add sugar, beating until meringue mixture is thick but pliable. 
    • Spoon or pipe meringue mixture onto top of tart.
    • Bake at 180 degrees celsius (fan-forced) for 8-10 minutes or until meringue browns on top. 
    • Allow to cool completely before serving.

    Nutrition

    Calories: 75kcalCarbohydrates: 12gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 20mgSodium: 29mgPotassium: 81mgSugar: 12gVitamin A: 70IUVitamin C: 2.5mgCalcium: 56mgIron: 0.1mg
    Tried this recipe?If you love it, let me know!

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    Comments

    1. Anne Christianson

      June 26, 2025 at 9:36 am

      If using frozen shells should I pre bake so bottom is not mushy, if so temp. And time?

      Reply
      • Libby Hakim

        June 27, 2025 at 10:02 pm

        Hi Anne - I think it would depend whether the frozen shells are pre-baked, par baked or frozen pastry only. Can you find instructions on the packet?

        Reply
    5 from 3 votes (3 ratings without comment)

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    Hi, I'm Libby, a recipe collector and writer. I love everything about home cooking and share modern classics and recipes that have been passed down for generations – I hope you find a few that bring back treasured memories.

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