Lemon Meringue Tart

Ingredients

• 250 g All‑purpose flour (sifted)
• 125 g Unsalted butter, cold (cut into small cubes)
• 70 g Powdered (icing) sugar
• 1 Large egg (for the pastry dough)
• 1 pinch Pinch of salt
• 3 Fresh lemons (about 120 ml juice, zest optional)
• 150 g Granulated sugar (for curd)
• 3 Large eggs (for curd) (room temperature)
• 60 g Unsalted butter (for curd) (cut into small pieces, softened)
• 3 Egg whites (room temperature)
• 150 g Granulated sugar (for meringue)
• 100 ml Water

Instructions

1. Prepare the shortcrust pastry

   In a bowl combine flour, powdered sugar, pinch of salt and cold butter. Rub together until mixture resembles coarse crumbs, then add the egg and bring quickly together to a smooth dough.

   Time: PT10M

2. Chill the dough

   Flatten the dough into a disc, wrap in plastic wrap and refrigerate for 30 minutes.

   Time: PT30M

3. Preheat the oven

   Set the oven to 180 °C (350 °F) and let it heat while you roll out the dough.

   Time: PT10M

   Temperature: 180°C

4. Roll and line the tart pan

   On a lightly floured surface roll the dough to about 3 mm thickness, fit it into the tart pan, trim excess and prick the base with a fork.

   Time: PT5M

5. Blind bake the crust

   Line the crust with parchment paper, fill with baking weights and bake for 15 minutes at 180 °C. Remove weights and paper, then let the crust cool completely.

   Time: PT15M

   Temperature: 180°C

6. Cool the crust

   Allow the baked crust to sit at room temperature until fully cooled (about 30 minutes).

   Time: PT30M

7. Juice and zest the lemons

   Roll the lemons on the countertop, halve them and squeeze to obtain roughly 120 ml of juice. Optional: grate the zest into the juice for extra aroma.

   Time: PT5M

8. Make the lemon curd

   In a bowl whisk together the lemon juice, 150 g sugar and 3 eggs until smooth. Transfer to a saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8 minutes).

   Time: PT8M

9. Finish the curd with butter

   Remove the saucepan from heat, pour the hot curd into a clean bowl, let it sit for 5 minutes, then whisk in the 60 g butter pieces until fully incorporated. Blend briefly with an immersion blender for a silky texture.

   Time: PT5M

10. Chill the lemon curd

    Cover the bowl and refrigerate the curd for at least 2 hours, or until firm enough to hold its shape.

    Time: PT2H

11. Prepare the Italian meringue – syrup

    In a clean saucepan combine 150 g sugar and 100 ml water. Heat over medium‑high until the syrup reaches 118 °C (soft‑ball stage).

    Time: PT5M

12. Whip the egg whites

    While the syrup is heating, whisk the 3 egg whites in a clean, dry bowl until they reach soft peaks.

    Time: PT5M

13. Combine syrup and egg whites

    When the syrup hits 118 °C, slowly drizzle it into the whisking egg whites, continuing to beat on high speed until the meringue becomes glossy, stiff and holds a firm peak (about 3 minutes).

    Time: PT3M

14. Pipe the meringue

    Transfer the meringue to a piping bag fitted with a star tip and pipe a generous layer over the chilled lemon curd, covering the surface completely.

    Time: PT2M

15. Torch the meringue

    Using a kitchen torch, gently brown the meringue until it is golden‑brown and slightly crisp on the outside.

    Time: PT2M

Nutrition Facts

Calories

320

Protein

4 g

Carbohydrates

35 g

Fat

18 g

Fiber

1 g

Ingredient Substitutions

• Instead of All‑purpose flour: cake flour, gluten‑free flour blend
• Instead of Unsalted butter, cold: margarine, vegan butter
• Instead of Powdered (icing) sugar: granulated sugar (processed in blender)
• Instead of Large egg: egg substitute (1 tbsp flaxseed + 3 tbsp water)
• Instead of Fresh lemons: bottled lemon juice (use less, add zest)
• Instead of Granulated sugar (for curd): coconut sugar, caster sugar
• Instead of Large eggs (for curd): egg substitute (see above)
• Instead of Unsalted butter (for curd): margarine
• Instead of Egg whites: aquafaba (3 Tbsp)
• Instead of Granulated sugar (for meringue): cane sugar

Equipment Needed

• Rolling pin
• Floured work surface
• 23 cm (9‑inch) tart pan with removable bottom
• Parchment paper
• Baking weights (dry beans, rice, or ceramic beads)
• Mixing bowls
• Whisk
• Saucepan (medium)
• Thermometer (candy or instant‑read)
• Hand mixer or stand mixer
• Immersion blender (optional)
• Piping bag with star tip
• Kitchen torch
• Oven

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Add a teaspoon of vanilla extract to the lemon curd for a subtle depth.
• Grate a little lemon zest into the meringue for extra aroma.
• If you prefer a glossy finish, brush the meringue lightly with a thin layer of melted butter before torching.

Troubleshooting

Storage

Refrigerator: Store the assembled tart, uncovered, for up to 2 days. The meringue may soften; re‑torch before serving if desired.

Freezer: Not recommended – the meringue loses its texture.

Room temperature: Can sit at room temperature for up to 1 hour after torching.

Make-Ahead Tips

• Blind‑bake the crust a day ahead and store in an airtight container.
• Prepare the lemon curd up to 24 hours in advance; keep chilled.
• Make the Italian meringue just before serving for best texture.