With a matcha shell, lemon filling, and a fluffy matcha meringue, this lemon matcha tart is what summer dreams are made of. A spin on the classic lemon meringue pie, our matcha-infused version has a billowy, toasted matcha meringue that sits atop a delicious lemon filling made with both lemon juice and lemon zest. The homemade matcha crust ensures you get a bit of matcha with every bite. To put it simply, this dessert is simply irresistible.

How to make this lemon meringue tart

Making meringues can be a bit daunting, but we’ve simplified this recipe as much as possible without compromising on the taste.  If you’re looking for a showstopper of a dessert, give this one a go. It’s easier than it may seem!

Here’s a step-by-step breakdown:

Make the Matcha Shell: Cream the butter, then mix in the dry ingredients. Add the egg and finally stir in the flour. Roll and press the mixture into your tart pan, then blind-bake.

Prepare the Lemon Filling: Simmer lemon juice, zest, sugar, and eggs over medium heat until thickened. Stir in butter and chill until set.

Whip the Matcha Meringue: Beat egg whites and sugar until soft peaks form, then slowly incorporate hot sugar syrup, matcha, and lemon juice. Whip until stiff and glossy.

Assemble: Fill the tart shell with lemon curd, top with meringue, toast until golden, and garnish if desired. 

Tips & Tricks

• Use high-quality matcha: Choose a high-grade culinary matcha with a bright green color and smooth taste. Low-quality matcha can turn bitter or dull in color after baking.

• Room temp ingredients matter: Cold butter or eggs can cause your crust or meringue to behave unpredictably. Let ingredients come to room temperature before starting.

• Chill your meringue before piping: This helps it hold its shape better and prevents melting if you're not torching immediately.

• Blind baking tip: Use pie weights or dried beans over parchment when baking the crust to prevent puffing.

• Don't overheat the lemon curd: Stir constantly and remove it from the heat as soon as it thickens to avoid curdling.

• Torch with caution: A quick, even pass with a kitchen torch yields a golden-brown finish without burning the meringue.

• Make ahead: You can make the lemon curd and tart shell a day ahead. Assemble and torch the meringue just before serving for the best results.

Ingredients:

Matcha Tart Shell:

½ cup unsalted butter (room temp)

2/3 cup powdered sugar

3 tbsp almond powder

3 tbsp cornstarch

2 tbsp matcha powder

1 ¼ cup all-purpose flour

1 small egg (room temp)

 

Lemon Filling:

¾ cup sugar

Zest from 1 lemon

½ cup lemon juice

4 egg yolks

2 whole eggs

½ cup unsalted butter

 

Matcha Meringue:

2 egg whites

2 tbsp lemon juice

1 tbsp matcha powder

½ cup sugar + 2 tbsp

2 tbsp water

Directions:

Make the Matcha Tart Shell

1. Preheat oven to 350°F (170°C).

2. In a bowl, beat the softened butter until smooth.

3. Sift in powdered sugar, almond flour, cornstarch, and matcha. Mix to combine.

4. Gradually add the beaten egg and mix until fully incorporated.

5. Sift in the flour and stir until a dough forms.

6. Roll out the dough and line a tart pan evenly. Trim the edges.

7. Prick the bottom with a fork and bake for 15 minutes.

8. Let cool slightly before removing from the tart pan.

Prepare the Lemon Filling

1. In a bowl, rub lemon zest into sugar to release the oils.

2. Add lemon juice and eggs and whisk until smooth.

3. Pour mixture into a saucepan over medium heat. Stir constantly until thickened (about 8–10 minutes).

4. Remove from heat and blend in butter until smooth.

5. Transfer to a bowl, cover with plastic wrap (touching the surface), and chill until set.

Make the Matcha Meringue

1. In a small saucepan, bring 1/2 cup of sugar and 2 tablespoons of water to a boil until the mixture reaches 244°F (118°C).

2. Meanwhile, beat the egg whites until foamy, then gradually add the 1/8 cup sugar. Continue whipping to soft peaks.

3. Slowly pour in the hot sugar syrup while whipping the mixture.

4. Add lemon juice and matcha, then whip until stiff, glossy peaks form.

5. Transfer to a piping bag with your favorite tip and refrigerate until ready to use.

 Assemble

1. Spoon lemon curd into each tart shell and spread evenly.

2. Refrigerate for 1–2 hours or until firm.

3. Pipe matcha meringue on top and lightly torch until golden.

4. Garnish with lemon zest or thin lemon slices.

5. Serve chilled and enjoy!

Bottom Line

This lemon matcha meringue tart is the ultimate treat. With a combo of zesty citrus and earthy matcha, what’s not to love? It’s bright and bold, but still balanced. Whether you're hosting a summer gathering, impressing dinner guests, or just treating yourself, this tart is guaranteed to steal the spotlight.