Don Signature Crab - Singapore Food Guide

Lemon Meringue Tart

Singapore-style Lemon Meringue Tart with a crisp butter shortcrust, tangy lemon curd and toasted cloud-like meringue—perfect for kopi breaks or festive potlucks.

Lemon Meringue Tart

About this dish

Bright, tangy and a little bit nostalgic, this Lemon Meringue Tart translates classic patisserie into a Singapore home-bake that suits family gatherings, afternoon tea at the kopitiam, or a fancy contribution to a CNY or Hari Raya spread. The combination of a crisp, buttery tart shell, glossy lemon curd and billowy browned meringue gives you contrast in every bite—sharp citrus, silky filling and fluffy toasted peaks.

Think of it as a tea-time centrepiece you might find in a Tiong Bahru café or on a bakery shelf in a heartland mall. It’s an approachable bake for home cooks with a standard electric oven and the ingredients from NTUC FairPrice, Cold Storage or Sheng Siong. Swap in local calamansi for a sharper, more Singaporean tang, or add a hint of pandan sugar for a playful twist.

Texture is everything: a properly blind-baked crust that snaps, a lemon curd that’s smooth but set, and a meringue toasted to golden peaks without weeping. Serve slices with kopi, iced lemon tea or a light sparkling wine for celebrations—this tart fits weekend baking, potlucks, and the occasional show-stopping dessert for guests from the CBD crowd to your neighbourhood block party.

Ingredients

  • 200 g plain/all-purpose flour
  • 30 g icing sugar
  • 1 pinch fine salt
  • 120 g unsalted butter, cold and cubed
  • 1 large egg yolk (about 18 g), lightly beaten
  • 1–2 tbsp cold water (if needed)
  • 3 large eggs, separated (keep whites for meringue)
  • 130 g caster (superfine) sugar, divided (100 g for curd, 30 g for meringue)
  • 150 ml fresh lemon juice (about 4–5 lemons) or substitute 120 ml calamansi for a Singapore twist
  • Zest of 2 lemons
  • 80 g unsalted butter, cubed (for lemon curd)
  • 1 tbsp cornflour (cornstarch), optional to stabilise curd
  • 3 large egg whites (about 90 g) reserved for meringue
  • 1/8 tsp cream of tartar or 1 tsp white vinegar (helps stabilise meringue)
  • 1 tbsp warm water (to dissolve sugar for curd, optional)
  • Icing sugar, for dusting (optional)
  • Candied lemon peel or thin lemon slices, for garnish (optional)
  • Fresh mint leaves, for garnish (optional)
  • Flour for dusting the work surface

Step-by-Step Method

  1. Make the tart dough: in a bowl, rub cold cubed butter into the flour, icing sugar and salt until mixture resembles coarse breadcrumbs. Add the egg yolk and mix into a dough, adding 1–2 tbsp cold water only if needed. Form a disc, wrap and chill in the fridge for at least 30 minutes.
  2. Blind-bake the crust: preheat oven to 180°C (fan 160°C). Roll out chilled dough on a lightly floured surface to fit a 23–24 cm tart tin. Line the tin, trim edges, then chill again for 10 minutes. Prick the base with a fork, line with baking paper and add baking beans or rice. Blind-bake for 12–15 minutes until edges are set, remove paper and beans, bake 5 minutes more until pale golden. Cool slightly.
  3. Prepare the lemon curd: whisk egg yolks (from the 3 eggs used later) with 100 g caster sugar, lemon zest and juice until combined. Cook gently over a bain-marie or low heat, stirring constantly, and add the cubed butter a little at a time. If using, mix cornflour with a tablespoon of cold water and add to thicken. Cook until the curd is glossy and coats the back of a spoon (about 8–10 minutes). Do not boil. Pass through a sieve into a bowl to remove zest and solids, then let cool slightly.
  4. Fill the tart shell: pour the warm lemon curd into the pre-baked tart shell, smoothing the top. Chill in the fridge for 20–30 minutes to help it set while you prepare the meringue.
  5. Make the meringue: in a clean, dry bowl, whisk the reserved 3 egg whites with cream of tartar or vinegar until foamy. Gradually add the remaining 30 g caster sugar, whisking on medium-high until glossy stiff peaks form. The meringue should hold a peak but still look soft and pillowy.
  6. Assemble and finish: preheat the oven to 200°C (fan 180°C) or use a grill/broiler on low. Spoon or pipe the meringue on top of the set lemon curd, sealing the edges to prevent weeping. For a dramatic look, create peaks with the back of a spoon.
  7. Brown the meringue: bake in the oven for about 5–8 minutes until the meringue is golden, or use a kitchen blowtorch to toast the peaks evenly. Watch carefully to avoid burning—you want deep gold, not black.
  8. Cool and rest: remove the tart and let cool to room temperature, then refrigerate for at least 30 minutes before slicing. This helps the curd firm up for neat slices.
  9. Serve: dust lightly with icing sugar if desired, garnish with candied lemon peel and mint. Bring to room temperature 10–15 minutes before serving for best texture. For potluck transport, place in a chilled box and keep refrigerated until serving.

Tips & Serving Ideas

  • Use room-temperature eggs for the curd and cold butter for the pastry to get the best texture—common fridge items from NTUC or Cold Storage work well.
  • Blind-bake the crust thoroughly to avoid a soggy base; weigh down with baking beans or dried rice available in most supermarkets.
  • To prevent meringue weeping, seal the meringue to the edge of the curd so there’s no gap where moisture can collect; chill the filled tart before topping.
  • If you don’t have a blowtorch, use the oven grill on low and watch closely—maringue browns fast and can burn in seconds.
  • For a Singapore twist, replace part of the lemon juice with calamansi for a brighter, more aromatic tang familiar to local palates.
  • Make-ahead: the curd can be made 2 days ahead and kept refrigerated; assemble and toast the meringue on the day of serving for the best texture.
  • Transport tip for potlucks: keep the tart chilled in a firm box and carry in a cooler bag; slice at the venue if you expect melting in Singapore’s humid heat.

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