“Bright, zesty lemon curd meets fluffy meringue for a dessert that’s as indulgent as it is refreshing.”
Thomy
The Story Behind Lemon Tart
A classic in French patisserie, the Lemon Tart is a dessert that perfectly balances sweet and tangy flavors. Its buttery crust, velvety lemon curd, and billowy meringue topping make it a showstopper for any occasion. Whether served at elegant dinner parties or intimate family gatherings, this dessert never fails to impress.
About the Recipe
This tart features a crisp, buttery shortcrust pastry filled with smooth and tangy lemon curd, topped with a cloud of lightly toasted meringue. To elevate the classic recipe, a splash of yuzu juice enhances the citrusy brightness, and a hint of ground ginger in the meringue adds subtle warmth, making it a sophisticated choice for New Year’s Eve or any celebration.
Ingredients
For the Shortcrust Pastry:
- 200g plain flour
- 100g unsalted butter, cold and cubed
- 50g icing sugar
- 1 large egg yolk
- 1-2 tbsp cold water
For the Lemon Curd:
- 4 large eggs
- 150g caster sugar
- 100ml fresh lemon juice (about 2 lemons)
- 20ml yuzu juice (for added brightness)
- Zest of 2 lemons
- 100g unsalted butter, cubed
For the Meringue:
- 3 large egg whites
- 150g caster sugar
- 1 tsp cornflour
- 1 tsp white vinegar (optional, for stability)
- ¼ tsp ground ginger (optional, for a hint of spice)
Instructions
1. Make the Shortcrust Pastry:
- In a bowl, rub the butter into the flour until the mixture resembles breadcrumbs.
- Add the icing sugar, egg yolk, and cold water. Mix until the dough comes together. Wrap in cling film and chill for 30 minutes.
- Roll out the pastry and line a 23cm tart tin. Prick the base with a fork, chill for 15 minutes, then bake blind at 180°C (160°C fan) for 15 minutes. Remove baking beans and bake for another 10 minutes until golden.
2. Prepare the Lemon Curd:
- In a saucepan, whisk eggs, sugar, lemon juice, yuzu juice, and lemon zest over low heat.
- Add butter gradually, whisking constantly, until thickened (about 10 minutes).
- Strain the curd to remove zest, then pour into the baked tart shell. Chill for 1 hour.
3. Make the Meringue:
- Whisk egg whites to soft peaks. Gradually add sugar, whisking until stiff, glossy peaks form.
- Fold in cornflour and ground ginger for a subtle warming touch.
4. Assemble and Finish:
- Spoon or pipe meringue onto the chilled tart, creating peaks or swirls for texture.
- Use a blowtorch to lightly toast the meringue, or bake at 200°C for 5-8 minutes until golden.
Elevate the Experience
TART TIN
A reliable tart tin makes all the difference when baking delicate pastries like Lemon Tart with Meringue. This one ensures a smooth process from oven to plate, helping you achieve perfection with ease.
CHAMPAGNE FLUTES
A glass of Champagne complements the zesty flavors of Lemon Tart with Meringue beautifully. These flutes add an understated elegance to your table, enhancing the experience with every toast.
Why You’ll Love This
The combination of the buttery crust, tangy lemon curd, and fluffy meringue creates an irresistible dessert. The addition of yuzu juice enhances the citrus notes, while the hint of ginger in the meringue adds a warming depth. It’s a dessert that’s as visually stunning as it is delicious, making it perfect for celebrations.
