🍋 Lemon Meringue Tart (Tarte au Citron Meringuée)

✨ A French Pastry Classic: A crisp sweet pastry shell filled with a tangy, velvety lemon cream and topped with a cloud of light Italian meringue.

This tart is a staple of French patisserie for a reason. It strikes the perfect balance between the sharp acidity of fresh lemons and the sweet, marshmallow-like texture of Italian meringue. In this version, the chef uses a fluted tart ring for an elegant finish. The structure is built on three key elements: a “Pâte Sucrée” (Sweet Shortcrust) that melts in the mouth, a rich lemon curd cooked to precision, and a stable Italian meringue that holds its shape beautifully when torched.

This recipe uses a professional method for the lemon cream (emulsifying butter at the end) which ensures an incredibly smooth and creamy texture without being greasy. It’s a showstopper dessert perfect for birthdays or elegant dinner parties.

🥣 INGREDIENTS

Here is the table of ingredients (For a 20 cm / 8-inch tart, 2.5 cm high):

👩‍🍳 PREPARATION STEPS (Step-by-Step)

The steps are presented in the exact sequential order as the original source to ensure the text matches your images.

Step 1: The Sweet Pastry (La Pâte Sucrée)

Note: You will have leftover dough. Wrap it well and freeze it for a future tart (like an Almond Tart).

1. Prepare the dough: Mix the dry ingredients (flour, icing sugar, almond flour, salt) with the cold butter until sandy. Add the egg and mix just until combined. Chill.

2. Lining & Resting: Butter your tart ring. Roll out the dough and line (fonçage) the ring. Place the lined tart shell in the refrigerator, ideally overnight, to rest.

3. Blind Baking: Preheat your oven to 170°C (340°F). Bake the shell “blind” (without filling) for about 30 minutes (depending on your oven).

4. Egg Wash Seal: 5 minutes before the end of baking, take the shell out and let it cool for a few minutes. Remove the ring. Brush the egg wash (yolk + cream) all over the outside and inside of the shell.

   • Why? This waterproofs the crust, preventing it from getting soggy when you add the cream.

5. Final Bake: Return to the oven to finish baking until golden. Let cool completely.

Step 2: The Lemon Cream (Crème au Citron)

1. Zest one untreated lemon.

2. In a saucepan, bring the lemon juice and zest to a boil.

3. In a bowl, whisk the eggs with the sugar until the mixture becomes slightly foamy. Add the cornstarch and mix well.

4. Pour the hot lemon juice slowly over the egg mixture while whisking constantly (tempering).

5. Pour everything back into the saucepan.

6. Cook over medium heat, whisking constantly, until the cream thickens.

7. Remove from heat. Wait about 10 minutes for the temperature to drop slightly.

8. Add the butter and emulsify using an immersion blender (hand blender). You should get a very smooth, glossy cream.

9. Pour the warm cream into the baked tart shell, smoothing the top with an offset spatula.

10. Place in the refrigerator to set.

Step 3: The Italian Meringue (Meringue Italienne)

1. Place the egg whites in the bowl of your stand mixer fitted with the whisk attachment.

2. In a saucepan, combine the water and sugar.

3. Bring the syrup to a boil. When the temperature reaches 110°C (230°F), start whipping the egg whites on medium speed.

4. When the syrup reaches 118°C (244°F), pour it slowly in a thin stream down the side of the mixer bowl into the whipping whites.

5. Increase the speed to high. Continue whipping until the meringue and the bowl have cooled completely. It should be thick, glossy, and stiff.

Step 4: Decoration & Assembly

1. Transfer the meringue into a piping bag fitted with a Saint-Honoré nozzle (or one of your choice).

2. Pipe the meringue creatively over the set lemon cream.

3. Chef’s Touch: You can grate some lime zest over the top for a “pop” of color and freshness, or add dried organic rose petals.

Enjoy your tasting!

Chef’s Guide & Conclusion

You have just created a masterpiece of texture and flavor. The Tarte au Citron Meringuée is a technical challenge that rewards precision. Here are the professional secrets to ensuring your tart is perfect:

The “Waterproofing” Technique:

In Step 1, brushing the blind-baked shell with egg yolk and cream is a game-changer. This creates a thin, invisible barrier. Because lemon cream is wet, it would normally turn a crisp crust into a soggy mess within hours. With this technique, your tart stays crunchy for up to 2 days!

The Emulsion Secret:

Many home recipes just melt the butter in the hot pot. However, waiting for the cream to cool slightly (approx. 40-50°C) and then blending it with an immersion blender creates an emulsion. This changes the texture from “pudding-like” to “silky and creamy,” and it makes the flavor of the butter shine without feeling greasy on the palate.

Italian Meringue vs. French Meringue:

We use Italian Meringue (cooked with syrup) here because it is stable. It doesn’t “weep” (release water) like a simple French meringue would after a few hours in the fridge. It also has a denser, creamier texture that pairs perfectly with the sharp lemon curd.

Storage:

This tart is best kept in the refrigerator. The Italian meringue holds up well to the cold. Take it out 10-15 minutes before serving to allow the flavors to open up.

(Would you like me to create a shopping list specifically organized by grocery aisle for this recipe?)