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lemon meringue tart with condensed milk
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5 from 3 votes

Lemon Meringue Tart

A traditional lemon meringue tart recipe that uses condensed milk. 
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: Australian, English
Keyword: condensedmilk, lemonmeringue, lemonmeringuetart, lemontart
Servings: 12 people
Calories: 75kcal


  • 3/4 cup condensed milk
  • 1/4 cup lemon juice
  • grated rind from 1/2 lemon
  • 1 egg
  • 2 tablespoons caster sugar
  • bought tart shells (1 large, 2 medium or 12 individual)


  • 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.


Calories: 75kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 29mg | Potassium: 81mg | Sugar: 12g | Vitamin A: 70IU | Vitamin C: 2.5mg | Calcium: 56mg | Iron: 0.1mg