Before going to pastry school I made many lemon tarts and just could not figure out why it would always seep. I would spend a lot of time to research it until I bumped into an article that scientifically analyzed the cooking process. It did not answer my question.

The key is to choose the right technique to prepare a Meringue. There are 3 different ones: French Meringue, Swiss Meringue, and Italian Meringue.

In this recipe an Italian meringue is prepared: The egg whites get whipped up together with a boiling syrup that cooks the egg whites during whipping and gives it a very smooth, creamy and stable consistency.

The lemon crémeux is made with white chocolate not only to balance the acidity of the lemon, but also give it an additional flavor and texture. The cocoa butter in the white chocolate gives it a smooth and rich consistency.

Lemon Meringue Tart

Preparation time 1 hour
Total time 1 hour
Servings 6 Slices


  • Tart ring (Ø20cm)
  • Piping bag
  • St. Honoré piping tip (optional)
  • Blowtorch


For the Pate Sablée

  • 100 g flour

For the Lemon curd

  • 100 g lemon juice

For the Italian Meringue

  • 75 g egg white


Pate sablée

  • Make the...

Lemon Curd

  • Make the Lemond Curd...

Italian Meringue

  • Make the Italian Meringue...


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