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Lemon Meringue Tart

Prep Time1 hour
Total Time1 hour
Keyword: Lemon Meringue, Tart, Italian Meringue, French Dessert, Patisserie
Servings: 8 Slices

Equipment

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

Ingredients

For the Pâte Sucrée

  • 108 g all purpose flour
  • 60 g butter
  • 35 g sugar
  • 5 g vanilla sugar
  • 1 pinch salt
  • 20 g eggs

For the Lemon curd

  • 150 g lemon juice
  • 150 g eggs
  • 48 g sugar
  • 120 g white Chocolate Couverture, 33% Cocoa Butter (chopped into small pieces)
  • 30 g cocoa butter

For the Italian Meringue

  • 75 g egg white
  • 150 g sugar
  • 50 g water

Other

  • 12 pcs raspberries
  • some lime zest

Instructions

Pate sucrée

  • 1. Blend flour, sugar, vanilla sugar, butter and salt until it has a sandy texture with little pieces of butter.
  • 2. Add the egg and blend just until combined.
  • 3. Wrap into plastic foil and let rest in the fridge for 30 minutes.
  • 4. Knead the dough to a pliable consistency and line the tart ring, poke some holes with a fork.
    5. Store in the freezer for 30 minutes.
    6. Preheat the oven to 160°C (fan ventilation).
    7. Bake for approximately 20 minutes until golden brown. Let cool.

Lemon Curd

  • 1. Combine the eggs with the sugar in a bowl.
    2. Heat the lemon juice in a pan until boiling.
    3. Add the lemon juice to the egg mixture bit by bit, gradually adjusting the temperature.
    4. Transfer the mixture back to the pot, boil for a minute stirring constantly.
    5. Add the chopped white chocolate couverture and the cocoa butter. Blend.
    6. Transfer into the tart base. Store in fridge for an hour.

Italian Meringue

  • 1. Combine the sugar and the water in a pot. Boil to 118°C.
    2. When the sugar syrup reached 110°C, start whisking the egg whites to soft peak in the stand mixer.
    Since this is a relatively small amout of egg whites, you need to lift the bowl a bit at the beginning of the whisking so that the whisk can reach the egg white.
    3. Add the syrup at 118°C in a very thin stream gradually to the egg whites while whisking on medium speed.
    4. Whisk the Meringue on high speed to stiff peaks.

Finishing

  • 1. Pipe the Italian Meringue onto the cooled Crème Citron.
    2. Carefully roast the edges of the Meringue with a blow torch.
  • 3. Add some lime zest.
    4. Finish with the raspberries.
  • Did you like this recipe? I would love for you to leave me a comment!

Notes

Prepare the Tart Base and the Crème Citron up to two months in Advance.
1.After filling the Crème Citron into the Tart Base, freeze the Tart on a baking sheet. Once fully frozen, wrap it well in plastic foil.
2.Unwrap the Tart and let it defrost in a closed container in the fridge over night the day before serving.
3.The Italian Meringue can be piped onto the frozen Tart as well as on the defrosted one on the day it is served.
Preparation time: 40 minutes | Finishing time: 20 minutes