French cuisine · Desserts & Sweets

Lemon Meringue Tart

A shortcrust tart base with tangy lemon cream under a golden torched meringue topping.

Ingredients · for 8 servings

• 250g flour
• 225g butter
• 80g powdered sugar
• 1 egg yolk
• 3 eggs
• 3 egg whites
• 300g sugar
• 4 lemons
• a pinch of salt

Instructions

1. Quickly knead the flour, 125g cold butter cut into small pieces, powdered sugar, salt and the egg yolk into a shortcrust dough, and chill for 30 min.
2. Roll out the dough 3mm thin, line a 26cm tart tin with it, prick the base several times and blind-bake, weighted down with baking paper and baking beans, at 180°C (350°F) for 20 min., until the edge is light golden brown.
3. Zest two of the lemons and juice all four – you should end up with about 150ml of juice.
4. Cook the lemon juice, zest, the 3 eggs and 150g of the sugar in a bain-marie, stirring constantly, for 8–10 min. until the cream noticeably thickens; stir in the remaining butter.
5. Pour the cream onto the cooled base, smooth it out and chill for at least 2 hours, until firm enough to slice.
6. Beat the egg whites until stiff, gradually adding the remaining sugar, pipe the glossy meringue in peaks over the tart and brown with a kitchen torch or 3 min. under the oven grill.