Lemon Meringue tart
The Lemon Meringue Tart is a beloved classic in French pâtisserie, known for its perfect balance of tangy lemon curd, buttery tart crust, and fluffy, caramelized meringue topping. This timeless dessert is a favorite among both pastry chefs and dessert lovers worldwide for its vibrant flavors and elegant presentation. The Lemon Meringue Tart is sure to captivate with its contrasting textures and refreshing citrus notes.
Learn how to master this iconic French dessert today!
Servings:
6 (22cm tart)
Prep time:
40min
Cook time:
20 to 25min
Resting time:
1h45
Introduction
About this Recipe
This Lemon Meringue Tart recipe combines the essential elements of French pastry-making with approachable techniques, ensuring that anyone can achieve a stunning result.
The recipe features a buttery pâte sucrée crust that is crisp yet tender, providing the perfect foundation for a rich and tangy lemon curd filling. The tart is then topped with a light, airy meringue that is beautifully browned for an irresistible finish.
With detailed instructions and helpful tips, this recipe guides you through every step, from making a foolproof tart dough to whipping up a stable meringue that won’t weep. Elevate your dessert repertoire with this quintessential French tart that brings together bright citrus flavors and delicate textures.
Ingredients
Pie crust
- 160g flour
- 85g unsalted butter at room temperature
- 30g eggs
- 15 g almond powder
- 60g powdered sugar
- 4 lemons
- 130g sugar
- 3 eggs
- 20g unsalted butter
- 15g cornflour
Italien meringue
- 90g egg whites
- 180g sugar
- water
- 160g flour
- 85g unsalted butter at room temperature
- 30g eggs
- 15 g almond powder
- 60g powdered sugar
- 4 lemons
- 130g sugar
- 3 eggs
- 20g unsalted butter
- 15g cornflour
- 90g egg whites
- 180g sugar
- water
Step by Step Instructions
Step 1
Prepare your pie dough. Whipped the butter at room temperature with the powdered sugar. Add the egg and continue to stir.
Finish by adding the almond powder and the flour and continue to stir until your form a dough ball. Place it in plastic wrap.
Put the dough in the fridge at least an hour (actually, it’s better if you could prepare it the day before).
Step 2
When the dough is cool, pre heated the oven at 180°C (356°F). Put some flour on your worktop and spread the dough in the size needed for your cake pan.
Prick the dough and put it into your cake pan.
Blind bake for 20 to 25min until it appears golden on the crust. Remove from the oven and leave to cool.
Step 3
Prepare the lemon curd. Whipped the eggs with the sugar. Thanks to a grater, take some zest on one lemon and pour them in the preparation with the lemon juice. Whipped with the cornflour.
Put all your mix in a sauce pan and heat until it became thick (Stir during all the process to avoid your mix to stick on the pan).
Step 4
Preheat your oven at 180°C (356°F)
Separate your eggs whites and eggs yolks. Whisk the eggs whites with a pinch of salt until they form a peak.
Separately, whisk the eggs yolks with the sugar until the mix double in size.
Step 5
Prepare the Italian meringue. Put in a sauce pan the sugar and some water to cover it completely. Put on low heat with your thermometer in the sauce pan to follow the creation of your syrup.
In the same time, pour your egg whites in the food processor.
Step 6
When the syrup goes to 114°C begin to beat them on high-speed.
When the syrup goes to 118°C, slow your food processor and add carefully the syrup in a thin trickle. Increase again the speed of the food processor and let it on until the meringue cool completely.
Step 7
Once everything is ready, place your meringue on the top of your tart thanks to a pastry bag or with a spatula.
Thanks to a welding torch, caramelized a little bit the top of your meringue (if you don’t have one you could do it on the top of your oven on the grill mode for few minutes).
YOUR FREE EBOOK!
- 14 free pages full of advices to master the art of French tarts.
- Our « Foolproof » pie crust recipe
- 5 delicious tart recipes to use it
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