Lemon Meringue Tart
Image générée par IA
Végétarien French

Lemon Meringue Tart

A classic French lemon tart with a crisp sweet pastry shell, intensely bright lemon curd, and a softly toasted Swiss meringue crown.

90 min 8 portions Medium
Toutes les recettes

Comment préparer

1
Grease a 23 cm tart pan with the softened butter. Mix the flour, 75 g of the sugar, and salt in a bowl. Rub in the cold butter until the mixture resembles fine breadcrumbs, then mix in 2 egg yolks and the cold water just until a dough forms. Flatten, wrap, and chill for 30 minutes.
2
Heat the oven to 190°C. Roll the chilled dough on a lightly floured surface to about 3 mm thick, fit it into the tart pan, and trim the edge. Prick the base with a fork, line with parchment, and fill with baking weights. Bake for 15 minutes, remove the weights, then bake for 5 minutes more until pale golden.
3
Reduce the oven to 160°C. Whisk the remaining 3 egg yolks with 100 g of the sugar and the cornstarch until smooth. Whisk in the lemon zest and 120 ml lemon juice, then cook in a saucepan over medium-low heat, stirring constantly, until thick enough to coat a spoon and reach 82°C, about 6 to 8 minutes. Remove from the heat and whisk in 50 g butter until glossy.
Glossy lemon curd thickened in a saucepan Image générée par IA
4
Pour the warm curd into the pastry shell and smooth the surface. Bake at 160°C for 10 minutes, just until the filling is set at the edges with a slight tremble in the center. Cool at room temperature for 30 minutes, then refrigerate for at least 2 hours.
5
Place the 3 pasteurized egg whites and the remaining 75 g sugar in a heatproof bowl over a saucepan of gently simmering water. Whisk constantly until the sugar dissolves and the mixture reaches 71°C, about 4 minutes. Remove from the heat and whisk until the meringue is thick, glossy, and holds firm peaks.
6
Spread or pipe the meringue over the fully chilled tart, taking it to the edge so the filling is sealed. Toast the peaks with a kitchen torch until evenly golden, or broil under a hot broiler for 1 to 2 minutes while watching closely. Chill for 30 minutes before serving.
Lemon meringue tart with toasted meringue peaks and a clean slice Image générée par IA

Pourquoi cette recette fonctionne

The buttery shell provides a crisp contrast to the silky, tart curd, while Swiss meringue adds a light, toasted finish without overwhelming the lemon.

Conservation et réchauffage

Comment la conserver

Refrigerate the assembled tart uncovered for up to 2 days, then cover loosely once the meringue surface is set. Do not freeze the assembled tart.

Comment la réchauffer

Do not reheat. Serve cold or let the tart stand at room temperature for 15 minutes before slicing.

Nutrition / portion

415kcal
7,92 gprotéines
61,26 gglucides
16,56 glipides
P
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Recette préparée pour publication avec des ingrédients complets et des étapes ordonnées.
Publiée le 15 août 2026 · mise à jour le 15 août 2026