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!
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.
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.
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.
Baking the Lemon Tart
Take the tart crust out of the oven. Pour the lemon cream into it.
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.
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.
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!
Bon Appétit!
French Mom
Disclosure
