📝 About This Recipe
This exquisite tart is a masterclass in culinary balance, featuring a crisp, buttery pâte sablée crust that shatters perfectly upon the first bite. At its heart lies a velvety, vibrantly tart lemon curd made with fresh zest and juice, providing a bright citrus punch that cuts through the sweetness. The crowning glory is a cloud-like Swiss meringue, whipped to glossy perfection and toasted to a golden amber, creating a sophisticated dessert that is as beautiful as it is delicious.
🥗 Ingredients
Buttery Pâte Sablée (Shortcrust)
- 1 1/2 cups All-purpose flour (sifted)
- 1/2 cup Unsalted butter (cold, cubed into 1/2 inch pieces)
- 1/3 cup Confectioners' sugar
- 1 large Egg yolk (at room temperature)
- 1/4 teaspoon Salt (fine sea salt)
- 1 tablespoon Heavy cream (cold)
Velvety Lemon Curd Filling
- 3/4 cup Fresh lemon juice (about 4-5 large lemons)
- 1 tablespoon Lemon zest (finely grated)
- 1 cup Granulated sugar
- 3 large Whole eggs
- 3 large Egg yolks (save whites for meringue)
- 6 tablespoons Unsalted butter (room temperature, cubed)
Glossy Swiss Meringue
- 4 large Egg whites (completely free of any yolk)
- 1 cup Granulated sugar
- 1/4 teaspoon Cream of tartar
- 1/2 teaspoon Vanilla extract (pure extract)
👨🍳 Instructions
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1
In a food processor, pulse the flour, confectioners' sugar, and salt. Add cold butter and pulse until the mixture resembles coarse breadcrumbs. Add the egg yolk and cream, pulsing until the dough just begins to clump together.
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2
Turn the dough onto a lightly floured surface, form into a disk, wrap in plastic, and chill for at least 30 minutes.
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3
Preheat your oven to 375°F (190°C). Roll the chilled dough to 1/8 inch thickness and line a 9-inch tart pan. Trim the edges, prick the bottom with a fork, and freeze for 15 minutes to prevent shrinking.
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4
Line the tart shell with parchment paper and pie weights. Blind bake for 15 minutes, then remove weights and bake for another 10 minutes until golden brown. Set aside to cool completely.
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5
For the curd, whisk the lemon juice, zest, sugar, whole eggs, and 3 yolks in a medium saucepan. Cook over medium-low heat, whisking constantly for 8-10 minutes until thickened enough to coat the back of a spoon.
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6
Remove curd from heat and whisk in the room-temperature butter one cube at a time until smooth. Strain through a fine-mesh sieve into a bowl for a perfectly silky texture.
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7
Pour the warm curd into the cooled tart shell. Smooth the top and press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate for at least 3 hours.
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8
To make the meringue, create a double boiler by placing a heatproof bowl over a pot of simmering water. Whisk the 4 egg whites and sugar together until the sugar has completely dissolved and the mixture reaches 160°F (71°C).
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9
Transfer the warm white mixture to a stand mixer. Add cream of tartar and whisk on high speed for 7-10 minutes until stiff, glossy peaks form and the bowl feels cool to the touch. Fold in the vanilla.
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10
Pile the meringue onto the chilled lemon filling. Use a spatula to create decorative swirls and peaks, ensuring the meringue touches the edges of the crust to 'anchor' it.
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11
Use a kitchen torch to gently toast the meringue peaks until golden brown. Alternatively, place under a broiler for 1-2 minutes, watching very closely to avoid burning.
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12
Slice with a wet knife for clean edges and serve immediately or keep refrigerated for up to 24 hours.
💡 Chef's Tips
Always use fresh lemons; bottled juice lacks the essential oils and brightness needed for a world-class curd. To prevent a 'weeping' meringue, ensure your sugar is fully dissolved in the egg whites before you start whipping. If your tart crust shrinks, it’s likely because the gluten wasn't rested enough or the dough was too warm when entering the oven. For the cleanest slices, dip your knife in hot water and wipe it clean between every single cut. Strain your lemon curd! Even if it looks smooth, straining removes tiny bits of cooked egg for a professional mouthfeel.
🍽️ Serving Suggestions
Pair with a crisp, cold glass of Moscato d'Asti or a late-harvest Riesling. Serve with a side of macerated raspberries or blueberries for a pop of color and extra antioxidants. A dollop of unsweetened Chantilly cream on the side helps balance the intense tartness of the lemon. Enjoy alongside a hot cup of Earl Grey tea; the bergamot notes complement the lemon beautifully. Garnish with a few sprigs of fresh mint or edible pansies for an elegant garden-party presentation.