Customize Consent Preferences

We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.

The cookies that are categorized as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ... 

Always Active

Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.

No cookies to display.

Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.

No cookies to display.

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.

No cookies to display.

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

No cookies to display.

Advertisement cookies are used to provide visitors with customized advertisements based on the pages you visited previously and to analyze the effectiveness of the ad campaigns.

No cookies to display.

Impressive and classic, lemon meringue tarts can be made any time of year. Please note: the tart dough recipe yields more than needed for 4 tarts. Wrap the remainder in plastic and freeze for future use. If you don’t have gelatin sheets, you can substitute 1 1/2 teaspoons of powdered gelatin and bloom it in a 1/4 cup of the lemon juice before adding it to the final mixture.

Thank you for reading this post, don't forget to subscribe!

Makes 4 four-inch tarts

Ingredients


Pâte Sucrée

  • Scant 4 ½ cups (510 grams) pastry flour
  • 1 ½ cups (170 grams) confectioners’ sugar, sifted
  • 24 tablespoons (340 grams) cold unsalted butter
  • 4 large (78 grams) egg yolks

Lemon Curd

  • 1 3/4 cups plus 1 tablespoon (366 grams) granulated sugar
  • 9 large (170 grams) egg yolks
  • ¾ cup (181 grams) lemon juice
  • 12 tablespoons (170 grams) unsalted butter, melted
  • 1.5 gelatin sheets, gold strength (or 1 1/4 teaspoons powdered gelatin softened in 1/4 cup of the lemon juice)

Swiss Meringue

  • 8 large (227 grams) egg whites
  • Scant 2 1/3 cups (454 grams) granulated sugar
  • 1 teaspoon cream of tartar

Instructions


Make the Tart Dough:

  1. Following a straight dough method by hand or in a food processor, work the cold butter into the flour and sugar until the mixture looks like coarse crumbs. Add the yolks and work just until the mixture comes together and chill before rolling out.
  1. Roll the dough and layer into tart shells. Blind bake at 350˚F until golden.

Make the Lemon Curd:

  1. Whisk the sugar, yolks and lemon juice over bain-marie until warm, then whisk in the butter. Continue cooking over bain-marie, stirring occasionally, until the curd reaches 170˚F.
  1. Soften the gelatin sheets in cold water, allowing them to bloom completely; add to the lemon curd and whisk until dissolved. Allow to cool.

Make the Meringue:

  1. Combine the egg whites and sugar in a bowl over a bain-marie. Whisk gently until temperature reaches 160˚F.
  1. Pass the mixture through a sieve into mixing bowl. Transfer to stand mixer fitted with whisk attachment and whip to firm peaks. Use immediately.

Assemble the Tarts:

  1. Fill the baked tart shells with lemon curd and allow to set. Then pipe meringue on top, crisp with a blowtorch and decorate as desired.

DID YOU MAKE THIS RECIPE?

Tag @pastryathomeblog on Instagram and use hashtag #pastryathomeblog for us to see!

Susan Rowell-Bundy
Susan Rowell-Bundy
Professionally trained pastry chef specializing in boutique desserts and mousse entremets. Passionate about pastry arts, food photography, gardening and family. Resides in Virginia with my husband. Momma of 6 (blended family) with twin daughters and grandma of 4.

Latest Recipes

More Like This