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Lemon Meringue Tart
A classic French lemon meringue tart with a buttery shortcrust base, silky lemon curd, and a glossy Italian meringue finished under a kitchen torch. Perfect for a bright dessert any time of year.
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Cost Breakdown
Critical Success Points
- • Chilling the pastry dough to prevent shrinkage
- • Blind baking until the crust is set but not over‑browned
- • Cooking the lemon curd to the correct thickness
- • Reaching exactly 118 °C for the sugar syrup
- • Whipping egg whites to stiff peaks before adding the hot syrup
- • Piping the meringue while it is still soft
- • Torching the meringue evenly
Safety Warnings
- • Sugar syrup reaches 118 °C – handle with care to avoid burns.
- • Use oven mitts when handling hot baking trays.
- • Never leave the kitchen torch unattended; keep flammable objects away.
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