📝 About This Recipe
This exquisite French-inspired tart is a masterclass in contrasting textures, featuring a crisp, buttery shortcrust base and a vibrantly tart lemon curd. The crowning glory is a cloud-like Italian meringue, toasted to golden perfection to provide a marshmallowy sweetness that balances the citrus punch. It is the ultimate showstopper for any celebration, offering a sophisticated balance of zing and elegance.
🥗 Ingredients
Sweet Shortcrust Pastry (Pâte Sablée)
- 250 grams All-purpose flour (sifted)
- 150 grams Unsalted butter (cold, cubed)
- 90 grams Icing sugar
- 1 large Egg yolk (room temperature)
- 1/4 teaspoon Salt (fine sea salt)
- 1-2 tablespoons Cold water (only if needed)
Zesty Lemon Curd Filling
- 150 ml Lemon juice (freshly squeezed (approx. 4 lemons))
- 2 tablespoons Lemon zest (finely grated)
- 150 grams Granulated sugar
- 3 pieces Large eggs (plus 1 extra yolk)
- 100 grams Unsalted butter (cubed, at room temperature)
- 1 teaspoon Cornstarch (dissolved in a tiny bit of water)
Italian Meringue Topping
- 3 large Egg whites (room temperature)
- 175 grams Granulated sugar
- 50 ml Water
- 1/4 teaspoon Cream of tartar
👨🍳 Instructions
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1
Prepare the pastry by pulsing flour, icing sugar, and salt in a food processor. Add cold cubed butter and pulse until the mixture resembles fine breadcrumbs.
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2
Add the egg yolk and pulse again. If the dough doesn't come together, add cold water one teaspoon at a time. Turn out onto a floured surface, shape into a disc, wrap in plastic, and chill for at least 30 minutes.
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3
Preheat your oven to 180°C (350°F). Roll out the chilled pastry to 3mm thickness and line a 9-inch tart tin. Trim the edges and prick the base with a fork.
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4
Blind bake the crust: Line with parchment paper, fill with pie weights or beans, and bake for 15 minutes. Remove weights and bake for another 10 minutes until golden and crisp. Let cool completely.
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5
For the lemon curd, whisk eggs, sugar, lemon juice, and zest in a heatproof bowl set over a pot of simmering water (bain-marie).
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6
Stir the curd constantly with a whisk for about 10-12 minutes until thickened. Stir in the cornstarch slurry and cook for 1 more minute.
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7
Remove from heat and whisk in the room-temperature butter one cube at a time until smooth and glossy. Strain through a fine-mesh sieve for a silky texture.
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8
Pour the warm curd into the baked tart shell. Smooth the top and refrigerate for at least 2 hours to set.
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9
For the Italian meringue, combine sugar and water in a small saucepan. Heat until it reaches 118°C (244°F) on a candy thermometer.
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10
While the syrup boils, beat egg whites and cream of tartar in a stand mixer until soft peaks form.
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11
With the mixer running on low, slowly pour the hot syrup in a thin stream down the side of the bowl into the whites. Increase speed to high and whisk until the bowl feels cool and the meringue is stiff and glossy.
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12
Pipe or spoon the meringue onto the chilled lemon tart, creating decorative swirls or peaks.
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13
Use a kitchen blowtorch to lightly brown the peaks of the meringue, or place under a hot broiler for 1-2 minutes, watching very closely to prevent burning.
💡 Chef's Tips
Ensure your mixing bowl for the meringue is completely grease-free; wipe it with a little lemon juice before starting. Don't overwork the pastry dough or it will become tough rather than crumbly. Straining the lemon curd is a professional secret that removes any bits of cooked egg for a perfectly smooth mouthfeel. If you don't have a blowtorch, a very hot oven broiler works, but you must stay vigilant as it browns in seconds. Always use fresh lemons; bottled juice lacks the aromatic oils essential for the bright citrus flavor.
🍽️ Serving Suggestions
Serve with a side of fresh raspberries to add a pop of color and complementary tartness. Pair with a glass of chilled Moscato d'Asti or a light Dessert Riesling. A dollop of unsweetened whipped cream on the side can help cut through the sweetness of the meringue. Serve alongside a hot cup of Earl Grey tea, which echoes the citrus notes of the lemon.