What can I do if my lemon meringue tart filling is runny?+
If your lemon curd filling turns out too runny it usually means it wasn’t cooked long enough or didn’t have enough thickener. Cook it gently on the stove until it becomes thick enough to coat the back of a spoon and add a little cornflour or cornstarch if needed. Stir constantly when cooking so the eggs don’t scramble and the texture stays smooth. Let the curd cool and set in the tart shell before adding the meringue.
How do I stop lemon meringue meringue from weeping water?+
Meringue can weep when moisture collects between the curd and topping. To reduce weeping, make sure the curd and meringue are both at room temperature before assembling and use a cooked style of meringue like Swiss or Italian which holds up better than just whipped egg whites and sugar. Meringue weeps less when the sugar is fully dissolved and the sugar syrup has cooked into the egg whites.
How long should I blind bake the tart crust before adding the filling?+
Most recipes recommend blind baking the crust until it is firm and lightly golden for about 15 to 20 minutes with weights, then another 5 to 8 minutes after removing weights so it dries out well. Blind baking gives you a crisp shell that won’t go soggy once you add the wet lemon curd filling. We quickly learnt the importance of this technique once we starting working more with pies and quiches and always recommend our readers not to skip this step as it makes a big difference to your end result.
Do I need to cook the lemon curd before putting it in the tart?+
Cooking the lemon curd is important so that it thickens and sets properly once cooled. Gently cook it on the stove until it thickens and reaches a pudding like consistency, stirring constantly. Some bakers also like to strain the curd to make it extra smooth. This is something we always try to do for extra smoothness.
What type of meringue should I use for the best topping?+
Italian or Swiss meringue are more stable than classic whipped (French) meringue because they are cooked or partially cooked with sugar, so they hold shape and are less likely to weep. Italian meringue uses hot sugar syrup added to whipped egg whites giving you shiny peaks that toast beautifully.
Can I make lemon meringue tart ahead of time?+
Sure you can make parts ahead. You can blind bake the crust and make the lemon curd a day or two in advance and keep them chilled. The meringue is best made and toasted right before serving so it stays fluffy and avoids weeping. If storing finished tart just keep it chilled and eat within a couple of days.
How do I store leftovers or freeze lemon meringue tart?+
Leftovers are best kept in the fridge in an airtight container and eaten within 2 days for best texture. The tart can be frozen without the meringue topping for up to a few months. Defrost in the fridge and add fresh meringue before serving so the topping is light and fresh.
