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Lemon Meringue Tart
A creamy lemon tart on sweet pastry, topped with a crispy Italian meringue. Step‑by‑step detailed recipe, ideal for amateur pastry chefs who want to impress their loved ones.
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Critical Success Points
- • Dough rest in the fridge (1 h) to avoid shrinking
- • Cook the lemon curd to 82°C without coagulating the eggs
- • Reach exactly 121°C for the meringue syrup
- • Pour the hot syrup onto the whites while whisking
Safety Warnings
- • The 121°C syrup can cause severe burns – handle with care and use a thermometer.
- • Wear kitchen gloves when using the grill or torch.
- • Never leave the oven unattended during caramelisation.
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