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Lemon Meringue Tart

Recipe by Ludo's Workshops

A classic lemon tart revisited with a hint of lime. Crunchy shortcrust pastry, silky lemon‑lime cream and golden Italian meringue torched. Perfect for impressing your guests or for an indulgent dessert at home.

MediumFrenchServes 6

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Source Video
4h 7m
Prep
50m
Cook
36m
Cleanup
5h 33m
Total

Cost Breakdown

Total cost:$9.36
Per serving:$1.56

Critical Success Points

  • Do not over‑work the shortcrust dough (prevents a tough texture).
  • Bake the base until golden to avoid sogginess.
  • Cook the lemon‑lime cream without excessive boiling (prevents curdling).
  • Reach exactly 118°C when preparing the syrup for the Italian meringue.
  • Caramelize the meringue without burning it.

Safety Warnings

  • The 118°C syrup can cause severe burns – handle with care.
  • Wear kitchen gloves when using the broiler or torch.
  • Do not leave the torch unattended.

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