Lemon meringue tart
This recipe will yield a ~25 cm tart, enough for about 8 servings.
You’ll need a culinary torch for the meringue, or an oven with a broiler. The curd needs to cool (can be overnight or even two days before), so allow for some time to prepare the whole recipe.
- 200 g granulated sugar
- zest of 3 lemons
- 4 eggs
- 180 ml lemon juice (freshly squeezed is recommended)
- 300 g butter (softened)
- cut the butter into cubes
- rub the sugar and lemon zest together with your fingers until moist and fragrant
- whisk in the eggs and lemon juice
- set up a double boiler with simmering water and place a large metal bowl on top
- remove the boiler from the stove, residual heat should be enough
- pour the mixture into the bowl and cook, stirring constantly with a whisk, until it reaches 80°C (use a thermometer) and thickens noticeably, about 10 minutes
- the mixture will go foamy then thicken with clear trails from the whisk
- remove from heat and strain through a sieve to remove the zest
- let cool slightly, stirring occasionally, for about 10 minutes
- blend using a mixer (high speed recommended)
- slowly add the butter, about 5 cubes at a time, while mixing
- once all the butter is incorporated, continue mixing for another 3 minutes until airy
- pour into a container and cover the surface tightly with plastic wrap
- refrigerate for a minimum of 4 hours (up to two days)
- whisk it lightly to loosen it up before pouring it into the baked crust
- 200 g all-purpose flour
- 50 g granulated sugar
- 50 g almond meal
- 150 g butter (cold)
- 1 egg
- cut the butter into cubes
- lightly beat the egg to loosen it
- whisk together the flour, sugar, and almond meal
- add in the cold butter until the mixture looks like coarse breadcrumbs (using a food processor or kneading hooks is recommended)
- add the egg and mix until the dough comes together
- form the dough into a ball, flatten to about a 1 cm thick block, wrap in plastic and chill for 1 hour
- preheat the oven to 190°C
- grease a 25 cm tart pan (ideally one with a removable bottom)
- line the bottom of the pan with parchment paper
- press the dough into the pan, covering the bottom and edges evenly
- refrigerate for another hour
- bake for about 17 minutes until golden brown
- let cool completely
- 4 egg whites, room temperature
- a pinch of cream of tartar
- 200 g granulated sugar
- 10 g powdered sugar
- make the meringue the day you plan to serve the tart
- in a clean, dry bowl (use a stand mixer if you have one), combine the egg whites, sugar, and cream of tartar
- set this bowl over a pot of simmering water (the bottom shouldn’t touch the water)
- heat while stirring frequently until the sugar dissolves and the mixture reaches 80°C, about 8 minutes
- transfer to a stand mixer with the whisk attachment (or use an electric whisk by hand)
- beat on increasing speed until stiff, glossy peaks form, about 5 to 7 minutes
- pipe or spoon the meringue decoratively onto the cooled tart
- brown the meringue with a culinary torch, or place in a 175°C oven for a few minutes until lightly browned
- chill for at least 1 hour
- dust lightly with powdered sugar just before serving
It is best to prepare the meringue the day you will be serving this.