Lemon Tart with Meringue
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- 8-inch/20 cm tart ring
- Food processor
- Rolling Pin
- Small saucepan
INGREDIENTS
- 1 cup/200 grams granulated sugar
- 3 large egg whites
Tart:
- 1¾ cups/390 grams all-purpose flour
- 6.5 ounces/190 grams cold unsalted butter, cubed
- 1 cup plus 1 tablespoon/135 grams powdered sugar
- ½ cup/45 grams almond flour
- 2 large eggs
- 4 large eggs
- 6 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- ⅔ cup/140 grams granulated sugar
- 5.5 ounces/150 grams unsalted butter, cut into small cubes
INSTRUCTIONS
- In a food processor or stand mixer fitted with the paddle attachment, combine the flour, butter, powdered sugar, and almond flour. Pulse or mix until the texture resembles coarse meal. Add the eggs and mix just until the dough comes together. Do not overwork. Roll out the dough between two sheets of parchment to ⅛ inch/2 mm thick and freeze for 20 minutes.
- Line an 8-inch/20 cm tart ring, 1¾ inches/4.5 cm high, with the dough. Trim the base and press strips of dough along the sides, sealing them well at the edges. Freeze until firm, about 20 minutes.
- Heat the oven to 330°F (165°C) with convection, or 350°F (175°C) without. Place the tart shell on a parchment-lined sheet pan and bake until golden and set, about 35 minutes. Let cool completely before filling. Carefully remove the ring.
- To make the lemon cream, whisk the eggs, lemon juice, zest, sugar, and butter in a small saucepan. Cook over medium-low heat, whisking constantly, until the butter melts and the mixture thickens enough to coat a spoon, 6 to 8 minutes. Do not let it boil. Strain if desired for extra smoothness. Pour into the cooled tart shell, smoothing the top. Chill, uncovered, until set, at least 6 hours or overnight.
- To make the meringue, combine the sugar and egg whites in a heatproof bowl set over a pan of gently simmering water. Whisk constantly until the sugar has fully dissolved and the mixture is warm to the touch. Remove from heat and whip on high speed until stiff, glossy peaks form, about 5 minutes.
- Spoon the meringue over the chilled tart in generous swirls. Lightly torch the top until golden and caramelized. Serve cold.
FAQ
How far in advance can I make this lemon tart with meringue?
Up to 24 hours in advance, keeping it refrigerated until ready to serve. The tart base and lemon filling hold up well overnight, and the flavor even improves slightly with rest. However, for best presentation, it’s ideal to prepare and toast the meringue on the day you plan to serve it. This ensures the meringue stays fluffy and doesn’t weep. If necessary, you can whip and apply the meringue a few hours ahead and refrigerate uncovered, but avoid covering it tightly, which may cause condensation.
Can I use bottled lemon juice instead of fresh?
While bottled lemon juice will technically work in a lemon tart with meringue, the flavor will lack the brightness and complexity of fresh lemons. Fresh lemon juice provides a more vibrant, aromatic acidity that balances the richness of the butter and eggs in the lemon cream. Additionally, fresh zest adds fragrant citrus oils that bottled juice lacks. If you’re in a pinch, use high-quality, 100% pure bottled lemon juice, but the results will not be as nuanced as with fresh juice and zest.
How do I keep the tart crust from shrinking?
Start by chilling the dough thoroughly before baking. After lining the tart ring with dough, freeze it for at least 20 minutes. This helps the fat stay cold and minimizes movement in the oven. Prick the base with a fork to release steam, and use pie weights or parchment and beans when blind baking if your dough is especially soft. Avoid stretching the dough when lining the pan, and don’t overmix it, which can develop gluten and cause the dough to contract as it bakes.
Why did my lemon filling not set properly?
It likely wasn’t cooked long enough or at a high enough temperature. The filling must thicken on the stovetop to a custard-like consistency before being poured into the shell. It should coat the back of a spoon and reach at least 170°F (77°C). Undercooked curd will remain runny, even after chilling. Also ensure the tart chills for at least 6 hours to fully firm up. Using too much juice or not enough eggs or butter can also throw off the set.
Can I make lemon tart with meringue without a torch?
You can make lemon tart with meringue without a kitchen torch. Once the meringue is spread over the tart, place it under the broiler on high for 30 to 60 seconds, watching very closely to avoid burning. Keep the oven rack in the top third of the oven. Rotate the tart as needed for even browning. Alternatively, you can serve the tart with un-toasted meringue for a softer, pillowy finish. The texture and taste will still be pleasing, but you’ll miss the caramelized notes and dramatic look.
How should I store leftovers of lemon tart with meringue?
Cover the tart loosely with foil or an inverted bowl and refrigerate for up to 2 days. Avoid airtight plastic wrap, which can cause the meringue to weep from condensation. It’s best to store the tart in a shallow container or on the serving platter. The crust may soften slightly over time, and the meringue can lose its volume, so it’s ideal to enjoy within 24 hours. Do not freeze a tart with meringue, as the texture will not hold up after thawing.
