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Lemon Meringue Tarts (with French, Swiss, and Italian Meringue)

A comprehensive guide to making lemon meringue tarts, demonstrating three classic meringue techniques (French, Swiss, and Italian) and how to prevent the common problem of meringue 'weeping'. Includes step-by-step instructions for each meringue, tips for success, and a final torching for the perfect finish.

IntermediateFrench-AmericanServes 12

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Source Video
1h 32m
Prep
22m
Cook
14m
Cleanup
2h 8m
Total

Cost Breakdown

$14.55
Total cost
$1.21
Per serving

Critical Success Points

  • Ensure tart shells are fully cooled before filling.
  • Gradually add sugar to egg whites for stable meringue.
  • Dissolve all sugar in Swiss meringue before whipping.
  • Pour Italian meringue syrup slowly to avoid scrambling eggs.
  • Seal meringue to tart edge to prevent shrinking and weeping.
  • Use a kitchen torch or broiler carefully to avoid burning.

Safety Warnings

  • Hot sugar syrup can cause severe burns—handle with care and keep children away.
  • Use kitchen torch with caution; keep away from flammable materials.
  • Ensure all equipment is dry and grease-free before whipping egg whites to prevent failure.

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