lemon tart

Lemon tart is a delightful dessert that beautifully balances the tangy flavor of fresh lemons with the sweetness of a buttery crust. This classic dish features a smooth and creamy lemon filling, often enhanced with a hint of zest for an extra burst of flavor. Perfect for any occasion, lemon tart is not only visually appealing with its vibrant yellow hue but also offers a refreshing taste that makes it a favorite among dessert lovers. Whether enjoyed at a summer gathering or as a comforting treat, this tart embodies the essence of simple yet elegant baking.

Ingredients for 6 people

For the lemon cream

• 140 g sugar
• 4 egg yolks
• 2 tbsp. water
• 25 g butter
• 20 cl of lemon juice (juice)
• 4 tbsp cornstarch

For the shortcrust pastry

For the French meringue

• 240 g sugar
• 4 egg whites
• 1 pinch of salt or fine salt

Material

• Kitchen blowtorch
• Pan
• Traditional oven
• Maryse
• Pie mold
• Baking paper
• Piping bag
• Rolling pin
• Wooden spatula or spoon

Preparation

• Preparation :1h 30min
• Cooking :33min

1. Prepare the lemon cream: In a mixing bowl, combine the egg yolks and sugar.
2. In a saucepan, combine the water, lemon juice, and cornstarch.
3. Heat the mixture over low heat, stirring continuously with a wooden spoon.
4. Once the mixture is warm, gradually pour it into the egg-sugar mixture while stirring.
5. Transfer everything back to the saucepan and cook on low heat, stirring the mixture.
6. Remove the pan from the heat and allow it to cool for a few moments.
7. Incorporate the butter, mixing thoroughly. Set aside.
8. In a separate bowl, mix the flour, sugars, and a pinch of salt along with the diced butter and egg yolk.
9. On a baking sheet, roll out this dough with a rolling pin to a thickness of about 9mm.
10. Bake for 20 minutes, then take out the baking sheet with the peas (or any other weights).
11. Allow it to cool.
12. Return it to the oven for an additional 10 minutes with another baking sheet placed on top.
13. Next, transfer it to your classic pie dish without removing the baking sheet.
14. Pour the lemon cream onto the tart base.
15. Smooth out the surface and trim any excess edges.
16. Prick the dough with a fork.
17. Place another baking sheet on top.
18. Prepare the French meringue: In a bowl, combine the egg whites with a pinch of salt.
19. Whip until very stiff peaks form.
20. Gradually add the sugar while mixing until the meringue becomes smooth.
21. Fill a piping bag with the meringue mixture.
22. Color the meringue: Use a blowtorch to lightly brown the meringue.
23. If you don’t have a blowtorch: Preheat your oven to the grill setting on low heat.
24. Place the pie back in the oven for 2-3 minutes until the edges of the meringue are colored.

And for a birthday snack, why not try the cupcake  version ?