Classic Lemon Meringue Tart

Ingredients

• 250 g All-purpose flour (Sift before use)
• 80 g Powdered sugar
• 50 g Ground almonds (Optional, can be replaced with more flour)
• 125 g Cold butter (Cut into small cubes and keep chilled)
• 1 pinch Salt
• 5 ml Vanilla extract (Approximately 1 teaspoon)
• 1 Egg yolk (At room temperature)
• 15 ml Cold water (One tablespoon, only if the dough is too dry)
• 120 ml Fresh lemon juice (About 4 untreated lemons)
• 1 Lemon zest (Finely grated zest)
• 150 g Sugar
• 30 g Cornstarch
• 30 ml Water (for the cornstarch paste)
• 3 Egg yolks (At room temperature)
• 50 g Butter (for the cream) (Cut into small dice)
• 3 Egg whites (At room temperature)
• 150 g Granulated sugar (for the meringue)
• 1 pinch Salt (for the meringue)

Instructions

1. Mix the dry ingredients for the crust

   In the processor, place the flour, powdered sugar, ground almonds, salt and vanilla extract. Pulse 5 to 6 times on turbo mode.

   Time: PT2M

2. Incorporate the egg yolk

   Add the egg yolk to the mixture and mix for 20 seconds. If the dough seems dry, add a tablespoon of cold water.

   Time: PT3M

3. Form and rest the dough

   Gather the dough into a ball, wrap in cling film and place in the refrigerator for 10 minutes.

   Time: PT10M

4. Roll out the dough and line the tin

   On two sheets of parchment paper, roll the dough to about 3 mm thickness and form a 22 cm disc. Transfer to the tart pan, gently press the edges and refrigerate for 5 minutes.

   Time: PT5M

5. Preheat the oven

   Preheat the oven to 180°C.

   Time: PT5M

   Temperature: 180°C

6. Blind bake the tart shell

   Prick the base with a fork, cover with parchment paper and fill with dry beans or baking beads. Bake 12 minutes, remove the weights and paper, then bake an additional 5 minutes until golden.

   Time: PT12M

   Temperature: 180°C

7. Prepare the cornstarch mixture

   In a small bowl, dissolve the cornstarch in 30 ml cold water. Add the lemon juice and stir.

   Time: PT5M

8. Cook the lemon cream

   In a bowl, whisk the 3 egg yolks with the sugar and lemon zest. Pour in the cornstarch‑lemon mixture, then transfer everything to a saucepan. Cook over medium heat, stirring constantly until thickened (about 8 minutes). Remove from heat, incorporate the butter pieces and stir until smooth. Let cool slightly.

   Time: PT8M

9. Fill the tart shell with the lemon cream

   Pour the lemon cream over the baked tart shell and spread evenly. Let cool at room temperature for 5 minutes.

   Time: PT5M

10. Whip the egg whites

    In a clean bowl, beat the egg whites with a pinch of salt until light foam forms, then gradually add the granulated sugar while continuing to beat until stiff, glossy peaks form.

    Time: PT5M

11. Pipe the meringue

    Fill a pastry bag fitted with a star tip with the meringue and pipe decorative rosettes over the entire surface of the tart.

    Time: PT5M

12. Brown the meringue

    Place the tart under the oven grill (or use a torch) for 4 minutes, until the meringue is lightly golden.

    Time: PT4M

    Temperature: 200°C

13. Rest before serving

    Let the tart rest for 15 minutes at room temperature so the meringue stabilizes.

    Time: PT15M

Nutrition Facts

Calories

300

Protein

4 g

Carbohydrates

35 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-purpose flour: whole wheat flour
• Instead of Powdered sugar: ground white sugar
• Instead of Ground almonds: cornstarch + extra flour
• Instead of Cold butter: unsalted margarine
• Instead of Salt: sea salt
• Instead of Vanilla extract: powdered vanilla
• Instead of Egg yolk: whole egg (separate)
• Instead of Fresh lemon juice: bottled lemon juice without preservative
• Instead of Lemon zest: candied lemon zest
• Instead of Sugar: cane sugar
• Instead of Cornstarch: rice flour
• Instead of Egg yolks: whole egg (separate)
• Instead of Butter (for the cream): margarine
• Instead of Egg whites: reconstituted powdered egg whites
• Instead of Granulated sugar (for the meringue): powdered sugar

Equipment Needed

• Food processor or Thermomix
• Mixing bowl
• Silicone spatula
• Rolling pin
• Parchment paper
• Tart pan (22 cm)
• Oven
• Saucepan
• Whisk
• Pastry bag with star tip
• Kitchen torch (or oven grill) (optional)
• Kitchen thermometer (optional)

Critical Steps — Do Not Skip

• Achieve a homogeneous shortcrust dough without over‑working
• Blind bake the base to prevent sogginess
• Thicken the lemon cream properly without curdling
• Whip the egg whites to stiff, glossy peaks
• Brown the meringue evenly without burning

Chef Tips from the Video

• Use untreated lemons for a more pronounced aroma.
• Lightly dust powdered sugar on the meringue before browning for a caramelized effect.
• For an even more crumbly crust, replace 20 g of flour with almond meal.

Troubleshooting

Storage

Refrigerator: Store the tart in the refrigerator, covered, for up to 2 days.

Freezer: Not recommended, the meringue loses its texture.

Room temperature: Consume within 2 hours of preparation.

Make-Ahead Tips

• The shortcrust pastry can be prepared the day before and kept in the refrigerator, wrapped in cling film.
• The lemon cream keeps for 2 days refrigerated; gently reheat before filling the tart.
• Whip the egg whites just before piping the meringue for better stability.