Home

Lemon Curd and Meringue Tart

17/11/2023

The lemon curd and meringue tart is an exquisite dessert that combines a crunchy shortcrust base, a creamy lemon curd filling, and a soft meringue topping. Here is the recipe for this delicious dessert.

Ingredients

For the shortcrust pastry:

  • 300 g of type 00 flour
  • 150 g of cold butter, cubed
  • 100 g of icing sugar
  • 1 whole egg + 1 yolk
  • 1 pinch of salt
  • Zest of 1 unwaxed lemon

For the lemon curd:

  • Juice and grated zest of 4 lemons
  • 200 g of sugar
  • 100 g of butter
  • 3 whole eggs + 1 yolk

For the meringue:

  • 4 egg whites
  • 200 g of granulated sugar
  • 1 pinch of salt

Preparation

Shortcrust pastry:

  1. In a large bowl, mix the flour and icing sugar. Add the cold butter and blend with the tips of your fingers until a sandy mixture is obtained.
  2. Add the whole egg, the yolk, salt, and grated lemon zest, and knead until a smooth dough is formed.
  3. Wrap the dough in cling film and let it rest in the fridge for at least 30 minutes.
  4. Roll out the shortcrust pastry into an even layer and line a previously buttered and floured tart pan.
  5. Prick the bottom with a fork, cover with parchment paper, and scatter over some dried beans or rice to prevent it from puffing up during baking.
  6. Bake in a preheated oven at 180 °C for about 15-20 minutes, remove the paper and beans and bake for another 5-10 minutes. Let cool completely.

Lemon curd:

  1. In a saucepan, mix the lemon juice and zest with sugar and butter.
  2. Heat over medium heat until the butter has melted and the sugar has dissolved.
  3. In a separate bowl, beat the eggs with the extra yolk.
  4. Pour the eggs into the saucepan with the lemon mixture, stirring continuously with a whisk, until the cream thickens.
  5. Strain the curd through a sieve to remove the zest and obtain a smooth cream.
  6. Pour the lemon curd over the cooled tart base, levelling well.

Meringue:

  1. Whip the egg whites with a pinch of salt. When they start to become foamy, gradually add the granulated sugar, continuing to whip until you obtain a glossy and firm meringue.
  2. Spread the meringue over the lemon curd surface, forming peaks with the back of a spoon or using a pastry bag.
  3. Finally, brown the surface of the meringue with a kitchen torch or by placing the tart under the broiler for a few minutes, until the meringue takes on a golden color.

Fun Fact

This tart takes inspiration from the classic Lemon Meringue Pie, a specialty of Anglo-Saxon pastry. Italian meringue, made with sugar cooked at high temperatures, can replace the French one for greater stability and shine.

Lemon Curd and Meringue Tart