Lemon Meringue Tart

Ingredients

• 100 g Unsalted butter (softened at room temperature)
• 50 g Powdered sugar
• 100 g All-purpose flour
• 25 g Egg (about ½ egg, lightly beaten)
• 75 g Unsalted butter (almond cream)
• 75 g Powdered sugar (almond cream)
• 75 g Almond powder
• 1 Whole egg (for the almond cream)
• 10 g Cornstarch (Maizena)
• 2 Yellow lemons (zest and juice)
• 2 Limes (zest and juice)
• 75 g Granulated sugar (lemon confit)
• 80 g Lemon juice (about 2‑3 pressed lemons)
• 100 g Powdered sugar (lemon cream)
• 180 g Egg yolk (about 3 large yolks)
• 30 g Butter (lemon cream) (cold, diced)
• 200 g Egg whites (about 5 whites, at room temperature)
• 400 g Granulated sugar (Italian meringue)
• 100 g Water (Italian meringue)

Instructions

1. Prepare the sweet pastry crust

   In a bowl, cream the softened butter with the powdered sugar by hand until a smooth texture is achieved. Add the sifted flour and the beaten egg, mix quickly to form a homogeneous dough. Shape into a ball, wrap in plastic film and refrigerate for 30 min.

   Time: PT15M

2. Dough resting

   Leave the dough in the refrigerator for 30 minutes so it firms up and is easier to roll out.

   Time: PT30M

   Temperature: 4°C

3. Lining and blind baking

   Roll out the dough on parchment paper, place it in the tart pan, prick the base with a fork, cover with parchment paper and baking beads (or dried beans). Blind bake for 15 minutes at 175°C, then remove the weights and the paper.

   Time: PT20M

   Temperature: 175°C

4. Lemon confit

   In a saucepan, combine the zest and juice of the 2 yellow lemons and 2 limes with 75 g of sugar. Cook over medium heat, stirring, until a thick jam‑like consistency is reached (about 10‑12 minutes). Set aside and let cool.

   Time: PT15M

5. Almond cream (base biscuit)

   Mix the butter, powdered sugar, almond powder, egg and cornstarch until a smooth paste is obtained. Spread over the pre‑baked tart shell, smooth the surface. Bake for 10 minutes at 70°C.

   Time: PT20M

   Temperature: 70°C

6. Lemon cream (custard)

   In a saucepan, combine the lemon juice, powdered sugar, cornstarch and egg yolks. Heat gently while whisking until thickened (about 5 minutes). Remove from heat, incorporate the cold butter in pieces while whisking until a smooth emulsion forms. Let cool to ~30°C.

   Time: PT15M

7. Italian meringue

   Prepare a syrup by heating 100 g of water and 400 g of sugar until 121°C. Meanwhile, begin whisking the egg whites at medium speed. As soon as the syrup reaches 121°C, pour it in a thin stream over the whites while continuing to whisk at high speed until a firm, glossy meringue forms.

   Time: PT15M

   Temperature: 121°C

8. Tart assembly

   Spread the lemon confit over the almond cream, then layer the lemon cream evenly. Using a piping bag, place the Italian meringue in a rosette or decorative peaks. Lightly smooth the edges with a damp spatula.

   Time: PT10M

9. Final rest

   Let the tart rest for 30 minutes at room temperature, then place it in the refrigerator for at least 1 hour before serving so the layers set.

   Time: PT1H30M

   Temperature: 4°C

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted butter: margarine
• Instead of Powdered sugar: granulated sugar (blended)
• Instead of All-purpose flour: whole wheat flour
• Instead of Egg: flax egg (2 g seeds + 6 ml water)
• Instead of Unsalted butter (almond cream): margarine
• Instead of Powdered sugar (almond cream): blended granulated sugar
• Instead of Almond powder: almond flour
• Instead of Whole egg: flax egg
• Instead of Cornstarch (Maizena): potato starch
• Instead of Yellow lemons: Meyer lemon
• Instead of Limes: yellow lemon
• Instead of Granulated sugar (lemon confit): powdered sugar
• Instead of Lemon juice: bottled lemon juice
• Instead of Powdered sugar (lemon cream): blended granulated sugar
• Instead of Egg yolk: flax egg yolk
• Instead of Butter (lemon cream): margarine
• Instead of Egg whites: powdered egg whites (reconstituted)
• Instead of Granulated sugar (Italian meringue): granulated sugar

Equipment Needed

• Stainless steel or glass bowl
• Hand whisk
• Silicone spatula
• Heavy‑bottomed saucepan (20 cm)
• Cooking thermometer
• Baking sheet
• Removable‑bottom tart pan (24 cm)
• Micro‑perforated parchment paper
• Piping bag (or freezer bag) (optional)
• Electric mixer (or hand whisk) (optional)

Critical Steps — Do Not Skip

• Cream the butter properly to avoid a crumbly dough.
• Maintain the syrup temperature (121°C) for a stable Italian meringue.
• Cool the lemon cream before adding the butter to prevent separation.

Chef Tips from the Video

• Use micro‑perforated parchment paper to prevent the crust from puffing during blind baking.
• The baking ring stays in place until the second bake to protect the tart edges.
• A small drizzle of lemon confit on top of the meringue adds a surprising tangy contrast.

Troubleshooting

Storage

Refrigerator: Store the tart in an airtight container for 2‑3 days. Eat the meringue the same day to avoid it becoming soggy.

Freezer: Do not freeze the meringue; the crust and creams can be frozen for 1 month, then thawed in the refrigerator.

Room temperature: Do not leave out for more than 2 hours at room temperature.

Make-Ahead Tips

• Prepare the lemon confit and almond cream the day before and keep refrigerated.
• The lemon cream can be made 24 h ahead, then refrigerated.
• The Italian meringue should be piped just before serving.