Tarte au Citron Meringuée
A French classic: buttery shortcrust tart filled with silky lemon curd, crowned with Swiss meringue. Looks elegant but uses simple pantry staples and a single bake.
- Total time
- 75 min
- Servings
- 8
- Calories
- 380
- Protein
- 6g
Ingredients
- 1.25 cups all-purpose flour
- ½ cup butter, cold and cubed
- ¼ tsp salt
- 4 large eggs
- ¾ cup sugar
- 3 whole lemon (zested + juiced)
- ¼ cup butter
- 4 large egg whites
- ½ cup sugar
Instructions
- 1
Pulse flour, cold butter, and salt in a food processor until breadcrumb texture forms.
- 2
Add 2–3 tbsp ice water one tablespoon at a time, pulsing until dough just comes together.
- 3
Press dough into a 9-inch tart pan with removable bottom. Prick base with a fork.
- 4
Chill 15 minutes, then blind-bake at 375°F until set and pale golden, ~12 minutes.
- 5
Whisk 4 whole eggs, 0.75 cup sugar, and lemon zest in a heatproof bowl over simmering water.
- 6
Stir constantly until mixture reaches 160°F (~10 min), then remove from heat.
- 7
Stir in lemon juice and 0.25 cup butter until smooth and glossy.
- 8
Pour filling into cooled tart shell. Bake at 350°F until set but still slightly jiggly, ~12 min.
- 9
Remove from oven and cool to room temperature, then chill 30 minutes.
- 10
Whisk 4 egg whites and 0.5 cup sugar in a heatproof bowl over simmering water until 160°F.
- 11
Transfer to stand mixer and whip on high until stiff, glossy peaks form, ~5 minutes.
- 12
Spread or pipe meringue over chilled tart, making peaks and swirls.
- 13
Bake at 375°F until meringue is golden brown on peaks, ~8 minutes.
- 14
Cool to room temperature before serving. Serve within a few hours.
Tools you’ll need
- food processor
- 9-inch tart pan with removable bottom
- fork
- heatproof bowl
- whisk
- instant-read thermometer
- stand mixer with whip attachment
- offset spatula or piping bag
- oven
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