Lemonzilla a Giant Lemon Meringue Tart

Lemonzilla Tart This Lemon is bigger than EVER Showstopper

By Sally ThompsonSeptember 14, 2025

Table of Contents

Get Ready for the Lemonzilla!

Ever seen a lemon so big, you wondered if it was real? Honestly, This Lemon is bigger than my dog Sparky.

That's the inspiration for this Lemonzilla Tart ! A giant lemon recipe for a showstopper dessert recipe , bursting with bright lemon flavour and topped with a fluffy meringue.

A Tart with a Story

This Lemon Tart Recipe isn't just another bake. It is inspired by those cartoonishly large lemons you sometimes see. A classic lemon meringue tart gets a serious upgrade.

Imagine serving this at a garden party dessert ideas !

It's medium difficulty. Give yourself about 2 hours 25 minutes total. This Oversized Lemon Dessert makes 8-10 generous slices.

Why You'll Love This Lemon Dessert

Besides being visually stunning, this Lemon Curd Recipe is packed with Vitamin C. This is due to the Baking with Lemons focus.

It's the perfect Easy Lemon Dessert to brighten any day. I swear my grandma, she can’t resist this Lemonzilla Tart .

Ready to grab your ingredients? Let's do this!

Ingredients & Equipment For Your Lemonzilla!

Let's gather our supplies for this Lemon Meringue Tart adventure! Honestly, finding a Giant Lemon Recipe worthy of the name is half the battle.

Remember that youtube video? " This Lemon is bigger than your head!" Classic. Get ready for some seriously delicious baking!

Main Ingredients: The Backbone of Our Lemonzilla Tart

Here's what you'll need. Don't skimp on quality, especially with the lemons. You want that Lemon Curd Recipe to shine!

Sweet Pastry Crust:

All-purpose flour: 1 ¾ cups (210g) – This is the base of our crust.
Cold unsalted butter: ½ cup (115g) – Cold is key for flakiness!
Ice water: ¼ cup (60ml) – Keep it icy!
Granulated sugar: 2 tablespoons (25g) – Just a touch of sweetness.
Salt: ¼ teaspoon (1g) – Balances the flavors.

Lemon Curd Filling:

Granulated sugar: 1 cup (200g) – Sweetness galore!
Lemon zest and juice: From 2 large lemons (aim for about ¾ cup juice) Freshness is everything! If your oversized lemon isn't as juicy, get more lemons.
Unsalted butter: ½ cup (115g) – For a rich, creamy curd.
Large egg yolks: 4 – Contributes to the beautiful color.
Large eggs: 2 – Adds richness and structure.
Salt: A pinch Enhances the lemon flavor.

Meringue:

Large egg whites: 4 – The base of our fluffy topping.
Granulated sugar: ¾ cup (150g) – For sweetness and stability.
Cream of tartar: ¼ teaspoon (1g) – Helps stabilize the meringue.
Vanilla extract: ½ teaspoon (2.5ml) – Enhances the flavor.

Seasoning Notes: Zest for Life!

Lemon zest is your friend! Don't be shy. It adds so much aromatic punch to Baking with Lemons . A little extra zest never hurt anyone.
A pinch of salt in the curd and meringue is crucial! It balances the sweetness and enhances the other flavors. Trust me.
Vanilla extract is optional in the meringue. It adds a lovely warmth, but feel free to leave it out if you want a purer lemon flavor.

Equipment Needed: Keep it Simple

We are going for an Easy Lemon Dessert , after all.

9 inch (23cm) tart pan with removable bottom: Essential for a perfect presentation of your Lemon Tart Recipe .
Food processor (optional): Makes pastry making a breeze! You can use your hands, but it takes more effort.
Rolling pin: For rolling out the pastry.
Parchment paper & pie weights: Prevents the crust from puffing up during baking.
Double boiler: Gently cook the curd without scorching. A heatproof bowl over a simmering pot works too.
Mixer (stand or hand): Whipping up that dreamy meringue!
Kitchen torch (optional): For browning the meringue. You can also bake it in the oven. Think Showstopper Dessert Recipe!

Get ready to bake an unforgettable Lemonzilla Tart ! You'll have stunning Garden Party Dessert Ideas when you add this to your list. Let's get started!

Right then, let's talk Lemonzilla baking! I'm gonna share a secret: Baking with lemons doesn't have to be scary. Especially when we're talking about turning a regular Lemon Tart Recipe into a Showstopper Dessert Recipe .

Let's Get Baking: Prep Steps

First things first: mise en place! Honestly, it's a game changer. Have everything measured and ready to go. Cold butter is key for that flaky crust.

And, This Lemon is bigger than your average citrus, so measure that juice carefully!

Time Saving Tips

Listen, nobody wants to spend all day in the kitchen. So, here's my top tip: Make the pastry ahead of time! Wrap it well and chill it.

It's one less thing to worry about later. Think ahead for the perfect Lemon Curd Recipe .

Safety First!

Hot sugar is no joke. When making the curd, keep the heat low and stir constantly. No one wants a sugar burn.

Let's Bake!

Okay, the heart of the matter...

Make the Pastry: Combine flour, sugar, and salt. Cut in cold butter (115g) until crumbly. Add ice water (60ml) until it forms a dough. Chill for 1 hour.
Roll and Bake: Roll it out and press into a 9 inch tart pan. Prick with a fork and blind bake at 350° F ( 175° C) .
Lemon Curd Time: Combine sugar (200g), lemon zest and juice, butter (115g), egg yolks (4), eggs (2), and salt in a double boiler. Cook until thickened.
Assemble: Pour that glorious Lemon Curd Recipe into the baked crust.
Meringue Magic: Beat egg whites (4) with cream of tartar (1g) until stiff peaks form. Slowly add sugar (150g) and vanilla (2.5ml).
Top and Brown: Spread meringue and either bake briefly or use a torch to brown it.
Chill: Let it cool completely and chill for a few hours. I swear the Giant Lemon Recipe taste improves!

Pro Tips

Honestly, the pastry can be tricky! Cold butter is your best friend . Also, don't over bake the meringue. You want it golden, not burnt.

Common Mistakes

Overmixing the pastry. Don't do it! Runny lemon curd. This normally happens if your lemon is not ripe. We want thick Lemon Curd Recipe .

make-ahead Option

The lemon curd can be made a day ahead. Just store it in the fridge. Easy peasy! Perfect for Garden Party Dessert Ideas .

And that's it! Easy Lemon Dessert ? I would not say it, but it is so worth the effort! It's incredibly fun with your friends! Enjoy your Oversized Lemon Dessert

Recipe Notes: Your Lemonzilla Lowdown

Right, so you're ready to tackle this Lemonzilla Tart . Honestly, it's not as scary as it looks! Let’s dive into a few extra bits and bobs to ensure your Oversized Lemon Dessert is a resounding success.

Plating Perfection & Perfect Partners

First, let's talk presentation. A simple dusting of icing sugar works wonders. Try adding a few fresh raspberries. They cut through the richness like a knife through butter.

You know? A scoop of vanilla ice cream is amazing too. For drinks, think light and bubbly. A glass of Prosecco or a chilled Moscato goes down a treat.

A refreshing Lemon cordial is also great. I often make a Garden Party Dessert centerpiece!

Storage Savvy

Okay, so you've somehow managed not to eat the whole Lemonzilla Tart in one sitting. Leftovers can be stored in the fridge.

Wrap them well in cling film or place in an airtight container. It'll keep for up to 3 days . Freezing isn’t really recommended because the meringue gets a bit wonky.

Reheating is a no-go. Just enjoy it cold!

Remixing Your Recipe

Fancy a twist? How about a Lime Meringue Tart instead? Swap the Lemon juice for lime. Boom! You've got a new dessert! Need a gluten-free Lemon Tart Recipe ? Use a gluten-free flour blend for the crust.

A Nutritional Nugget

While this Showstopper Dessert Recipe is pure indulgence, Lemons are packed with vitamin C. A serving is estimated at 450 calories.

Remember, this is an estimate! Enjoy in moderation as part of a balanced diet.

Making a Lemon Curd Recipe with Giant Lemons is super fun! Don’t worry if your meringue isn't perfect. It’ll still taste amazing! This Lemon is bigger than some I’ve seen! Get baking and have fun.

I did Easy Lemon Dessert , what is your next challenge?

Frequently Asked Questions

My lemon curd is too runny! What did I do wrong?

Ah, the dreaded runny curd! This often happens if the curd wasn't cooked long enough, or the heat was too high. Patience is key, like queuing for Wimbledon tickets! Cook the curd over low heat, stirring constantly, until it's thick enough to coat the back of a spoon.

If it's still runny after cooling, you can try whisking in a teaspoon of cornstarch dissolved in a tablespoon of cold water, then gently heating it again.

How do I get that perfect, crisp pastry crust for my Lemonzilla Tart?

A soggy bottom is a no-no! A crisp crust starts with cold ingredients. Use ice water and cold butter, and don't overwork the dough. Blind baking is absolutely crucial those pie weights are your friend! Also, consider docking the crust (pricking it with a fork) to prevent it from puffing up unevenly.

A slightly longer bake after removing the weights can also help.

Can I make this "This Lemon is bigger than" Lemonzilla Tart ahead of time?

Yes, you can! The pastry crust can be made a day or two in advance and stored in an airtight container at room temperature. The lemon curd can also be made a day ahead and refrigerated.

However, it's best to assemble the tart (filling and meringue) no more than a few hours before serving, as the meringue can weep and soften over time. It's like keeping a soufflé waiting!

My meringue keeps weeping/deflating! What's going on?

Weepy meringue is a common problem. Make sure your egg whites are at room temperature and that your bowl and whisk are completely clean and grease free. Beat the egg whites with cream of tartar until stiff, glossy peaks form this provides stability.

Also, ensure the lemon curd is completely cool before topping with meringue. Excess humidity in the kitchen can also contribute to weeping, so perhaps avoid making it on a rainy day!

What's the best way to store leftover Lemonzilla Tart?

Leftover Lemonzilla Tart is best stored in the refrigerator. Cover it loosely with plastic wrap or store it in an airtight container. Keep in mind that the meringue will soften over time, but the tart will still taste delicious for 2-3 days.

You can also wrap individual slices in plastic wrap before refrigerating to help maintain better portion control.

Is there a way to make this Lemonzilla Tart healthier?

While this is a decadent dessert, you can make a few tweaks. Consider using a sugar substitute like erythritol in both the curd and meringue. Opting for whole wheat pastry flour can also add some extra fibre to the crust.

Of course, moderation is key just a sliver of this bright, zesty tart can be incredibly satisfying! Remember to always check labels to ensure the ingredients suit your dietary needs!