My favourite dessert! An easy, delicious recipe that balances flavours and textures perfectly.
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- Ticket #
- 001
- Date
- Table
- Dessert
- Cuisine
- French
Lemon Meringue Tart
Dessert, French cuisine
My favourite dessert! An easy, delicious recipe that balances flavours and textures perfectly.
- Prep
- 1 h
- Cook
- 45 min
- Total
- 1 h 45 min
- Yield
- × 8
Ingredients
Shortcrust pastry
Lemon cream
Meringue
Steps
- Mise en place
Preheat the oven to 180°C/355°F and generously butter a round dish.
- Make the pastry
Beat the yolks and sugar with a little water until pale. Keep the whites for the meringue. Cut the butter into cubes and rub it into the flour until sandy. Add the yolk and sugar mixture. Work until the dough is smooth.
- Blind-bake the pastry
Line the round dish with the pastry. Make sure it is an even thickness. Cover with parchment paper and dried chickpeas. Bake for 10 minutes.
- Make the lemon cream
Whisk two whole eggs and 3 yolks (again, keep the whites for the meringue), the crème fraîche, and the sugar. Add the juice and the very finely grated zest of both lemons.
- Bake the tart
Pour the cream into the pre-baked pastry (after removing the chickpeas and the parchment paper). Bake for 30 minutes
- Make the meringue
Whisk the 5 egg whites until stiff. Once they hold, gradually add the icing sugar while still whisking
- Top with the meringue
Once the tart is baked, spread the meringue over the cream, then bake for another 10 minutes (or until the meringue is lightly golden)
- Enjoy
Bon appétit!
Chef's noteNotes
Ever since I was a child, lemon meringue tart has been my favourite dessert. If there is one on a restaurant menu, I will definitely find room for it! This recipe is really simple to make, and just as delicious.
I especially love the balance between the sharpness of the lemon and the sweetness of the meringue. The crème fraîche and the egg yolks give it a creamy, soft texture.