lemon meringue tart
Desserts

French Lemon Meringue Tart

The Lemon Meringue Tart is such a deli­cious French dessert, I just had to find the per­fect recipe! After try­ing mul­ti­ple recipes, I found a deli­cious one: not too sweet, not too lemo­ny, just the right com­bi­na­tion of fla­vors!

lemon meringue tart

Recipe

You can find the recipe in French here.

Ingredients

Tart Crust:

The best crust to use is the French sweet “pâte brisée: recipe here. If you don’t have much time, then use a store-bought sweet pie crust.

Lemon Cream Filling:

5 oz. (140g.) Pow­dered Sug­ar
3 oz. (80g.) Unsalt­ed But­ter
6 Eggs
2 Lemons (the zest of 1 lemon + the juice of 2 lemons)

Meringue:

5 oz. (140g.) Pow­dered Sug­ar
4 Egg Whites
A pinch of salt

Utensils

You will need an elec­tric mix­er to make the meringue. If you don’t already have one, you can buy an inex­pen­sive one here:



 

Making the Lemon Cream

Step 1

Using a Grater, zest 1 lemon.

grating the lemon

Step 2

Squeeze the 2 lemons to get lemon juice. (Make sure to remove the seeds). 

Step 3

Cook the lemon juice and the zest in a pot, on medi­um heat. Add the but­ter, and let it melt in the lemon mix­ture.

Step 4

Add the pow­dered sug­ar, and mix well.

Step 5

Beat the eggs. Then, add the beat­en eggs to the pot, and mix until the mix­ture becomes thick like cream. Please be patient as this takes some time. 

mixture turning into cream

Step 6

Remove from the stove. Cov­er, and set aside. 

Pre-baking the Tart Crust

The crust needs to be pre-baked. Roll out your dough to fit into the tart pan. After plac­ing it in the fridge for 15 min­utes, bake it for 15 min­utes at 400 degrees Fahren­heit.

pate brisee in pan

Baking the Lemon Tart

Take the tart crust out of the oven. Pour the lemon cream into it.

lemon cream in tart crust

Bake the lemon tart for 20 min­utes at 335 degrees Fahren­heit.

Making the Meringue

Step 1

Beat the egg whites until stiff. To do this, put a pinch of salt in the egg whites and use an elec­tric mix­er  or sim­i­lar, always turn­ing in the same direc­tion, first on low speed, and then grad­u­al­ly increas­ing speed.

meringue

Step 2

Once the egg whites are stiff, add the pow­dered sug­ar grad­u­al­ly, and con­tin­ue mix­ing with the elec­tric mix­er for 2–3 min­utes.

Step 3

Pour the meringue on the baked lemon tart. Using a Spat­u­la, try to give a pret­ty shape to the meringue.

meringue on tart

The Final Touches

Broil the tart in the oven for 5 min­utes. 

Let the tart cool down. Place it in the fridge for a min­i­mum of 1 hour (overnight is bet­ter). The Meringue Lemon Tart is eat­en cold. The cold­er, the bet­ter. Enjoy!

lemon meringue tart

Bon Appétit! 

French Mom

Disclosure

Sum­ma­ry
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Recipe Name
French Lemon Meringue Tart
Author Name
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