Upside-Down Lemon Meringue Tart
Prep Time
20 minutes
Cook Time
40 minutes
12 servings


6 (large) egg whites, warmed to room temperature
1/4 tsp (1 ml) cream of tartar
3/4 cup (175 ml) sugar
1 tbsp (15 ml) cornstarch
1 tsp (5 ml) vanilla extract
1 cup (250 ml) lemon Greek yogurt
2/3 cup (150 ml) sugar
1/4 cup (60 ml) cornstarch
1/2 cup (125 ml) lemon juice
1/2 cup (125 ml) water
2 (large) egg yolks
Zest of 2 lemons
1 1/2 cups (375 ml) whipped cream
1 1/2 cups (375 ml) sliced strawberries


  1. Preheat oven to 275 F (140 C).
  2. Using a hand beater or a mixer, beat egg whites with cream of tartar until soft peaks form. Beat in roughly half of the sugar, 1 tbsp (15 ml) at a time, until stiff glossy peaks form.
  3. Combine remaining sugar, cornstarch and lemon zest in a bowl. Gradually beat into whites. Beat in vanilla.
  4. On a parchment lined baking sheet, spoon meringue into 12 rounds. Using the back of a spoon, press down on meringue to form an indent and make your tart “shell”.
  5. Bake for 30-35 minutes. Let cool completely on a wire rack.
  1. In a medium saucepan, mix sugar and cornstarch. Add lemon juice and water; bring to a boil, stirring constantly. Reduce heat and simmer gently for 3 minutes or until thickened.
  2. In a small mixing bowl, lightly beat egg yolks.
  3. Whisk 2 tbsp (30 ml) hot mixture into small bowl with yolks. Gradually stir mixture back into the saucepan. Cook over low heat, stirring for 2 minutes. Stir in lemon zest.
  4. Let cool to room temperature.
  5. Stir Greek yogurt into cooled mixture.
Tart Assembly
  1. Spoon cooled filling mixture into cooled meringues. Top with whipped cream and strawberries.
  2. Enjoy!