French Lemon Meringue Tart
Embark on a culinary journey infused with cherished memories as we delve into the art of crafting the French Lemon Meringue Tart (Tarte au Citron Meringuée).
This recipe holds a special place in my heart, inspired by the teachings of a French mentor in the bustling kitchen of days past.
Recreating the magic for my family, this tart has become a beloved tradition—each slice echoing the zesty, refreshing notes that make it truly heavenly.
Join me in translating these moments into a delectable creation, a tribute to the joy of baking and the shared delight around the family table.
Let's weave together the threads of nostalgia and flavor to recreate not just a dessert but a tapestry of love and culinary artistry. Get ready to savor the essence of tradition and the sweetness of shared moments in every bite.
Ingredients
| Tart shell | |
| Unsalted butter | 100g |
| Flour | 200g |
| Salt | 4g |
| Caster sugar | 20g |
| Milk | 5ml |
| Whole eggs | 1 pc |
| Lemon curd | |
| Lemon juice | 100ml |
| Caster sugar | 150g |
| Whole eggs | 3 pcs |
| Gelatin powder | 4g |
| Water | 16ml |
| Italian meringue | |
| Egg whites | 45g |
| Sugar | 75g |
| Water | 25ml |
Step 1
Making of the tart dough
Mix the sugar, salt, flour and butter together until it becomes sandy in texture.
Step 2
Add in the liquid
Add in the milk and whole eggs and slowly work until a dough is formed. Do not over knead to prevent the dough to become way too stretchy.
Chill the dough in the fridge for 15 minutes to rest and firm up.
Step 3
Roll out the dough
Roll the dough into 3mm in thickness and line it into your preferred tart mould or ring. Prick the tart with holes by using your fork.
Store the tart in the fridge for 15 minutes until it is cold and firm.
Meanwhile, preheat the oven at 180 degree Celsius.
Step 4
Baking of the tart
Bake the tart in the preheated oven for 10 minutes or until it's golden brown.
Once it's baked, place on a rack to cool.
Step 5
Preparing the lemon curd
Bloom your gelatin powder with water and place in the fridge.
Place sugar, lemon juice and whole eggs in a saucepan and cook on a medium heat until its thicken and boiling. Take note to not curdle the mixture.
Once the curd has been cooked, turn off the heat and mix in the gelatin mass and stir until melt.
Add in the cold butter as well and mix until well incorporated.
Step 6
Pour the curd into the tart
Pour the finished lemon curd into the tart and place in the fridge to chill.
While waiting for the curd to set, let's prepare the meringue.
Cook the sugar and water and bring it to 118 degree Celcius (you will need a candy thermometer for this).
While the sugar is cooking, start whisking the egg white until it's foamy. When the sugar syrup reaches 118 degree Celcius, gradually pour into the egg white while whisking and continue to mix until cool. You should obtain a glossy and fluffy meringue.
Step 7
Pipe the meringue on the tart
Fill up the meringue into a pastry bag with your preferred pastry tip (I used French star pastry tip here), and pipe the meringue on top of the tart.
Step 8
Garnish and voilà !
With a blowtorch, gently burn the meringue to give it a nice toasty flavor and grate some lime zest over the top for decoration.
And that's it! You have made your authentic French lemon meringue tart, I hope you have great fun making this recipe, and let me know in the comments if you have any feedbacks or questions when recreating this recipe. Happy baking and cheers!
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