Crustless Lemon Meringue Tart
Updated November 21, 2025
If you love lemon desserts that strike the perfect balance between sweet and tart, this crustless lemon meringue tart will make your day! Its’ creamy lemon filling is topped with a fluffy cloud of sweet meringue, all without the fuss of a pie crust!
Baked in generous size ramekins, these are fancy enough for a special occasion, but simple enough for an every day treat!
I love the flavour of lemon, and am always game to make a lemony dessert like these creamy lemon squares or this frozen limoncello dessert!
Why you’ll love these lemon meringue tarts
- No crust required – skipping the crust keeps the tart light, fresh, and incredibly easy to
- Pretty presentation – impressive individual tarts with lightly toasted meringue topping
- Rich lemon flavour – this version leans into the lemon and its’ bold, bright, happy flavour
- Quick and simple – filling cooks on the stove top, the meringue whips up in minutes, and a short bake to toast the meringue
Since I am more of a lemon lover than a meringue lover, I swirled on only fairly light coating of meringue. Just enough to make sure the surface was covered well all the way to the edges, with just enough peaks and valleys. But feel free to pile it on high like I do with my traditional lemon meringue pie!
Ingredients at a glance
- fresh lemons (you’ll be using the juice and the zest)
- granulated sugar
- cornstarch
- all purpose flour
- salt
- water
- eggs, yolks and white separated
- butter
Nothing fancy, just pantry staples that transform into a delicious dessert
How to make it step by step
Make the Filling
Separate eggs, reserving whites. Add yolks to a while mixing bowl and beat with a whisk, set aside. Zest and juice lemons, measuring 1/4 cup juice and 1 teaspoon zest and set aside. Combine sugar, cornstarch, flour and salt in a saucepan.
Over medium heat gradually stir in water (I use a whisk) into the sugar mixture, cook and stir until thickened and bubbling. Reduce heat, continuing to stir and cook for 2 more minutes. Remove from heat and slowly add about 1 cup to the beaten egg yolks, whisking as you go.
Return egg yolk mixture to the pot with remaining thickened sugar mixture. Bring to a boil, cooking and stirring for 2 minutes. Remove from heat and add lemon juice, zest and butter, stirring until smooth. Transfer to shallow ramekin dishes.
The Meringue
Add egg whites and salt to the bowl of an electric mixer fitted with which attachment and beat until soft peaks form. Slowly add sugar and whip until glossy, stiff peaks form. Spoon onto the lemon filling, swirling to create peaks and valleys. Bake for 12-15 minutes, until golden.
A lighter take on a classic
With no crust and individual portion size this delicious dessert is light and refreshing. It offers the rich lemon meringue pie flavour without the extra steps, or calories!
Serving Ideas
- Serve with a few fresh blueberries
- Dust the top of cooled lemon tarts with powdered sugar for an extra hint of sweetness
- Add a fresh mint leaf and/or lemon zest for a pretty presentation
Storing Leftovers
If by chance you have any left, store in the refrigerator for up to two days. The meringue will likely soften and become a bit sticky, however the flavour still remains the same.
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Crustless Lemon Meringue Tart
Equipment
- 4 shallow ramekins
- 1 small mixing bowl
- electric mixer and mixing bowl
- 1 saucepan
- 1 whisk
- lemon zester (rasp)
Ingredients
For Lemon Filling
- 3 eggs, separated reserve whites for meringue
- 1 cup granulated sugar
- ¼ cup cornstarch
- 3 tablespoons all purpose flour
- ¼ teaspoon salt
- 2 cups water
- 1 tablespoon butter
- ¼ cup fresh lemon juice
- 1 teaspoon lemon zest
Meringue
- 3 egg whites
- ¼ teaspoon salt
- ½ cup granulated sugar
Instructions
- Preheat oven to 350 degrees. Arrange 4 shallow ramekins on a baking tray and set aside.
- In a small mixing bowl, beat egg yolks and set aside.
- In a medium saucepan stir together sugar, cornstarch, flour and salt. Set over medium heat and gradually whisk in water. Continue to whisk and cook until mixture is thickened and bubbly. Reduce heat; continue to cook and stir for 2 minutes. Remove from heat.
- Gradually whisk one cup of the thickened sugar mixture into the beaten egg yolks then return mixture to the saucepan. Over medium-high heat bring to a boil. Continue to cook and stir for 2 minutes. Remove from heat and add butter, lemon juice and lemon zest, whisking until smooth. Pour into prepared ramekins, dividing equally between the four.
Meringue
- In the bowl of electric mixer fitted with whisk attachment beat egg whites and salt until soft peaks form. Gradually beat in sugar and continue beating until stiff, glossy peaks form. Spread over prepared lemon filling, swirling to create peaks and valleys. Bake in preheated 350℉ oven for 12-15 minutes until the meringue is golden brown. Cool before serving.
These are super pretty and it’s so nice to have individual servings!
I LOVE lemon meringue but hate the calories from the crust. This is such a smart idea!
Crustless? Count me in. I have never perfect a homemade crust anyway. I love anything lemon, too!
I iove individual desserts. Portion control! These are gorgeous.