Lemon Meringue Tart, Manhattan Style


Preparation info

  • Makes


    • Difficulty


Appears in

Book of Tarts

Book of Tarts

By Maury Rubin

Published 1995

  • About

This is a case of stylish engineering with egg whites. You need six small entremet rings to serve as molds to form the meringue. These rings, which come in a variety of sizes, are more commonly used in French bakeries as molds in which to assemble cakes. You can find them in specialty cookware stores or through mail-order sources.


  • Canola oil or vegetable oil for the rings
  • 6 Lemon Tarts made with Standard Tart Dough
  • 6 large egg whites, at room temperature
  • 1 teaspoon cream of tartar
  • 1 cup granulated sugar
  • 6 entremet rings, 3 inches in diameter and 1½ inches high


    1. Lightly oil the inside of each entremet ring. Center a ring on top of each tart, and set aside.
    2. Place the egg whites in the bowl of a stand mixer or a large mixing bowl. Using the whisk attachment or a hand-held mixer, beat on low speed for 2 minutes. Add the cream of tartar, increase the speed to medium, and beat until soft peaks have formed. Gradually add the sugar in a steady stream, and continue beating until stiff, glossy peaks have formed.
    3. Spoon the meringue into the entremet rings, spreading it evenly over the tops of the tarts. Then dip the spoon into the meringue and quickly pull it up to create a small flourish on top of each tart.
    4. Place the tarts in the freezer for at least 20 minutes or up to 4 hours.
    5. To remove the entremet rings, gently shimmy them back and forth while sliding them up off the meringue. Let the tarts sit at room temperature for 10 minutes before serving.