Dessert

Tarte au Citron Meringuée

Name: Tarte au Citron Meringuée
Prep time: 1 h
Cook time: 45 min
Total time: 3 h 45 min
Yield: 8 servings
Cuisine: french
Ingredients: 250 g all-purpose flour; 125 g unsalted butter cold, cubed; 50 g granulated sugar; 1 pcs egg yolk; 2 tbsp cold water; 150 ml lemon juice freshly squeezed; 1 tbsp lemon zest; 150 g granulated sugar; 2 pcs whole egg; 2 pcs egg yolk; 80 g unsalted butter cubed; 4 pcs egg white; 200 g granulated sugar; 0.25 tsp cream of tartar

This classic French lemon meringue tart features a crisp shortbread crust, a tangy and smooth lemon filling, and a delicate, fluffy meringue topping. It's a perfect balance of sweet and tart, ideal for a special dessert.

An original recipe by Forkin

Total time: 3 hr 45 min
Serves: 8
Difficulty: Hard
Per serving: 543 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

crust

250 gall-purpose flour
125 gunsalted butter, cold, cubed
50 ggranulated sugar
1 pcsegg yolk
2 tbspcold water

lemon filling

150 mllemon juice, freshly squeezed
1 tbsplemon zest
150 ggranulated sugar
2 pcswhole egg
2 pcsegg yolk
80 gunsalted butter, cubed

meringue

4 pcsegg white
200 ggranulated sugar
0.25 tspcream of tartar

Equipment

rolling pin · kitchen torch · 24cm tart pan · pie weights · plastic wrap · wire rack · large bowl · parchment paper · electric mixer · medium saucepan · whisk · pastry blender · heatproof bowl

The method

Step by step

1
For the crust, combine the all-purpose flour and granulated sugar in a large bowl.
About 2 min
2
Cut in the cold, cubed unsalted butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs.
About 5 min
Cook’s note: Work quickly to prevent the butter from melting too much.
3
Add the egg yolk and cold water, mixing until the dough just comes together. Do not overmix.
About 2 min
4
Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
About 3 min
5
Preheat your oven to 180°C (350°F).
About 10 min
6
On a lightly floured surface, roll out the chilled dough to a 3mm thickness, large enough to fit a 24cm (9.5-inch) tart pan with a removable bottom.
About 5 min
7
Carefully transfer the dough to the tart pan, pressing it gently into the bottom and up the sides. Trim any excess dough.
About 3 min
8
Prick the bottom of the crust all over with a fork, then line it with parchment paper and fill with pie weights or dried beans.
About 2 min
9
Blind bake the crust for 15 minutes, then remove the parchment paper and weights and bake for another 5-7 minutes, or until lightly golden.
About 22 min
10
Remove the crust from the oven and let it cool completely on a wire rack.
About 10 min
11
For the lemon filling, whisk together the lemon juice, lemon zest, granulated sugar, whole eggs, and egg yolks in a medium saucepan over medium-low heat.
About 3 min
12
Cook, stirring constantly with a whisk, until the mixture thickens enough to coat the back of a spoon, about 8-10 minutes. Do not boil.
About 10 min
Cook’s note: If the mixture starts to curdle, remove it from the heat and whisk vigorously.
13
Remove the pan from the heat and stir in the cubed unsalted butter until fully melted and incorporated.
About 2 min
14
Pour the lemon filling into the cooled tart crust and spread evenly. Chill in the refrigerator for at least 2 hours, or until set.
About 2 hr
15
For the meringue, combine the egg whites, granulated sugar, and cream of tartar in a heatproof bowl set over a saucepan of simmering water (a double boiler).
About 2 min
Cook’s note: Ensure the bottom of the bowl does not touch the water.
16
Whisk constantly until the sugar dissolves and the mixture is warm to the touch (around 60°C or 140°F).
About 5 min
Cook’s note: Rub a small amount of the mixture between your fingers; if it feels smooth, the sugar has dissolved.
17
Remove the bowl from the heat and beat with an electric mixer on high speed until stiff, glossy peaks form, about 5-7 minutes.
About 7 min
18
Spoon or pipe the meringue over the chilled lemon filling, making decorative swirls or peaks.
About 5 min
19
If desired, use a kitchen torch to lightly brown the meringue until golden.
About 1 min
Cook’s note: Alternatively, you can place the tart under a preheated broiler for 1-2 minutes, watching carefully to prevent burning.

Per serving

Nutrition

50%Score

Calories: 543.3kcal
Protein: 7.8g
Carbs: 75.6g
Fat: 24.3g
Fibre: 1g
Sugar: 50.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover tarte au citron meringuée covered in the refrigerator.