Traditional Lemon Meringue Tart
A classic French pastry that marries the bright acidity of a creamy lemon curd with the airy sweetness of a golden meringue. Each bite is a perfect balance of smooth, crunchy, and refreshing textures. A tart that impresses as much with its beauty as with its flavors.
🛒 Ingredients
8 servings
- For the shortcrust pastry:
- 2 cups all-purpose flour
- 4.5 oz cold butter, cubed
- 3/4 cup powdered sugar
- 1 whole egg
- 1 pinch fine salt
- 2 tablespoons cold water
- For the lemon curd:
- 4 organic lemons (5 fl oz juice + zest)
- 3/4 cup granulated sugar
- 3 whole eggs + 2 egg yolks
- 4 tablespoons cornstarch
- 3 oz unsalted butter, cubed
- For the French meringue:
- 4 egg whites (at room temperature)
- 1 cup granulated sugar
- 1 pinch salt
Watch the original video
Watch on TikTokDirections
- 1
Prepare the shortcrust pastry: In a bowl, mix the flour, powdered sugar, and salt. Add the cold cubed butter and rub with your fingertips until the texture resembles coarse crumbs. Incorporate the beaten egg and cold water, then knead quickly until a smooth ball forms without overworking the dough. Wrap in plastic wrap and refrigerate for 30 minutes.
- 2
Line the mold: On a floured surface, roll out the dough to 1/8-inch thickness and line a buttered 10-inch tart pan. Prick the bottom with a fork, cover with parchment paper, and fill with pie weights or dried beans.
- 3
Blind bake the crust: Bake at 350°F (convection) for 15 minutes. Remove the weights and paper, then continue baking for 5 minutes until uniformly golden. Let cool completely on a wire rack.
- 4
Prepare the lemon curd: Finely grate the zest of the 4 lemons and squeeze their juice. In a saucepan, whisk together the lemon juice, zest, sugar, cornstarch, whole eggs, and yolks until smooth.
- 5
Cook the curd: Place the saucepan over medium-low heat and stir constantly with a spatula or whisk for 8 to 10 minutes, until the cream thickens and coats the back of a spoon. Remove from heat, add the cubed butter, and stir until completely melted and the cream is smooth and glossy.
- 6
Fill the tart: Immediately pour the hot lemon curd onto the cooled tart crust. Smooth the surface with a spatula. Let cool for 15 minutes at room temperature, then refrigerate for at least 1 hour.
- 7
Prepare the French meringue: Beat the egg whites with the pinch of salt using an electric mixer. When they begin to foam, add the sugar in three batches while continuing to beat at maximum speed. Whisk until you obtain a very firm, glossy meringue that forms stiff peaks.
- 8
Assemble and brown the meringue: Remove the tart from the refrigerator. Spread the meringue generously over the lemon curd using a spatula or a piping bag, creating decorative swirls and peaks. Brown the meringue with a kitchen torch in circular motions for an even, golden finish, or place under a preheated broiler at 425°F for 3 to 4 minutes, watching carefully.
- 9
Finalize and serve: Let the tart rest for 30 minutes at room temperature before serving. Store in the refrigerator and consume within 24 hours to enjoy a meringue that is crispy on the outside and soft on the inside.
💡 Chef's Tip
The secret to a perfectly smooth, lump-free lemon curd: sift the cornstarch before incorporating it and never stop stirring during cooking. For a foolproof meringue that doesn't 'weep,' ensure your egg whites are at room temperature and your bowl is perfectly clean and grease-free. Rub it with half a lemon and wipe it dry—any trace of fat will prevent the whites from whipping properly.
