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Classic French Lemon Meringue Tart (Crisp Shortcrust with Silky Lemon Curd and Fluffy Toasted Meringue)
A French bistro icon: buttery sweet shortcrust pastry filled with tangy, velvet-smooth fresh lemon curd and crowned with peaks of lightly torched, pillowy meringue.
Prep
35 min
Cook
25 min
Total
60 min
Oven
180°C (160°C vent.)
Ingredients
servings
8
- Pastry flour200 g
- Cold butter, cubed100 g
- Freshly squeezed lemon juice120 ml
- Finely grated lemon zest1 tbsp
- Granulated sugar180 g
- Whole eggs for curd3 pc
- Egg whites for meringue2 pc
Preparation Steps
1
Preheat oven to 180°C. Rub flour with cold butter, 30 g sugar, and 1 yolk into a shortcrust; line tart pan and blind bake for 18 minutes until golden.
18 min timer
2
For the lemon curd: whisk 3 eggs with lemon juice, zest, and 90 g sugar over a double boiler for 6-7 minutes until thickened. Whisk in 40 g butter and pour into cooled crust.
8 min timer
3
Whip 2 egg whites with remaining 60 g sugar into stiff glossy meringue. Pipe or spoon over curd and bake at 200°C for 4-5 minutes until peaks are beautifully toasted.
5 min timer
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Nutrition Facts
per servingCalories
340
Protein
5.8g
Carbohydrates
46g
Fat
15g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / Historic Public Domain Archives (United States Department of Agriculture (USDA) & Mediterranean Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
