🍋 Lemon meringue tart

Name: Lemon meringue tart
Total time: 90 min
Yield: 8
Cuisine: France
Ingredients: 200 g plain flour, 100 g cold butter, 1 egg yolk, 2 tbsp cold water; Juice and zest of 3 lemons; 3 eggs and 2 egg yolks; 150 g sugar for the curd; 60 g butter for the curd; 2 egg whites and 100 g sugar for the meringue

Origin: France

286kcal

per serving · 110 g

260kcal

per 100 g

4 gProtein4 g / 100 g

13 gFat12 g / 100 g

38 gCarbs35 g / 100 g

Tarte au citron is a French tart of crisp, buttery shortcrust filled with a smooth, tangy lemon curd made from lemon juice, eggs, sugar and butter. In the meringue version it is topped with swirls of meringue that are lightly browned. It is sharp and sweet at once and is served cool, in slices.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: lemon curd, meringue

Contains glutenbecause of: shortcrust pastry

Contains dairybecause of: lemon curd

Not keto35 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

shortcrust pastrylemon curdmeringue

Recipe

8 servings90 min

Ingredients

200 g plain flour, 100 g cold butter, 1 egg yolk, 2 tbsp cold water
Juice and zest of 3 lemons
3 eggs and 2 egg yolks
150 g sugar for the curd
60 g butter for the curd
2 egg whites and 100 g sugar for the meringue

Method

Rub the flour and butter together, add the yolk and water, form a dough and chill for 30 minutes.
Line a 22 cm tin, blind-bake at 180 °C for 20 minutes and cool.
Whisk the lemon juice, zest, eggs, yolks and sugar over low heat until thick, then stir in the butter.
Pour the curd into the case and let it set.
Whisk the egg whites with sugar to stiff peaks, pipe over the curd and brown briefly under a hot grill.

How to make it lighter

Cut the tart into 10 slices instead of 8.
Skip the meringue for a slightly lighter slice with the same lemon flavour.
Serve with fresh berries rather than cream.

History

Lemon tarts are a staple of French pâtisserie, and the curd-filled version became a classic of bakery windows in the 20th century. The meringue-topped variant is shared with British baking, where lemon meringue pie is equally familiar. Today it is found in pastry shops across France.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →