🇫🇷 France · Dessert
Tarte au Citron Meringuée
By eatmundo · July 6, 2026
A quintessential French dessert, Tarte au Citron Meringuée presents a delightful contrast of textures and flavors. A crisp, buttery shortcrust pastry holds a tangy, smooth lemon curd, all crowned with a cloud of sweet, fluffy toasted meringue. It's a symphony for the senses.
Ingredients
check them off as you prepareHow to Make It
- 1
Preheat your oven to 180°C (350°F). Roll out 250g of ready-made shortcrust pastry and line a 24cm (9.5-inch) tart pan with it. Prick the bottom generously with a fork, then chill in the refrigerator for at least 30 minutes. This prevents the pastry from shrinking.
- 2
Blind bake the chilled pastry shell for 15-20 minutes, or until it's lightly golden. You can use baking beans or foil to weigh it down for the first 10 minutes to maintain its shape. Once baked, remove any weights and let the crust cool completely on a wire rack.
- 3
To make the lemon curd: In a medium saucepan, whisk together 4 large egg yolks, 2 whole large eggs, 200g granulated sugar, 120ml fresh lemon juice, and 2 tablespoons of cornstarch until smooth. Cook over medium-low heat, stirring constantly with a whisk, until the mixture thickens significantly and coats the back of a spoon, about 8-10 minutes. Do not let it boil.
- 4
Remove the curd from the heat and stir in 100g cold unsalted butter, cut into small cubes, and 1 tablespoon of lemon zest. Continue stirring until the butter is fully melted and incorporated, creating a silky-smooth curd. Pour the hot lemon curd into the cooled baked tart shell, smooth the top with a spatula, and refrigerate for at least 2 hours, or until completely set.
- 5
For the Italian meringue: In the bowl of a stand mixer, begin whisking 4 large egg whites on medium speed until soft peaks form. In a small heavy-bottomed saucepan, combine 150g granulated sugar and 60ml water. Bring this syrup to a boil over medium-high heat, stirring only until the sugar dissolves.
- 6
Continue to cook the sugar syrup without stirring until it reaches 118°C (245°F) on a candy thermometer. As soon as it reaches temperature, slowly and carefully pour the hot syrup in a thin stream down the side of the mixer bowl into the whisking egg whites, increasing speed to high. Be very cautious with the hot syrup!
- 7
Continue whisking the meringue on high speed until it becomes very thick, glossy, and forms stiff peaks. The bowl should feel cool to the touch, indicating the meringue has stabilized, which typically takes about 8-10 minutes.
- 8
Transfer the meringue to a piping bag fitted with a star tip (or use a spoon to create decorative swirls). Pipe the meringue decoratively onto the chilled lemon tart, ensuring it covers the entire lemon curd layer. Gently toast the meringue using a kitchen torch until beautifully golden brown, or place under a preheated broiler for 1-2 minutes, watching constantly to prevent burning.
- 9
Slice the Tarte au Citron Meringuée with a warm, sharp knife for clean cuts. This elegant dessert is best enjoyed chilled and on the day it is made, when the meringue is at its freshest and fluffiest.
Frequently Asked Questions
Should I blind bake the shortcrust pastry for Tarte au Citron Meringuée?+
Yes, it is crucial to blind bake the shortcrust pastry shell until it's golden brown and fully cooked. This prevents the tart base from becoming soggy once the lemon curd is added.
How can I prevent my lemon curd filling from being too runny or lumpy?+
To achieve a smooth, set curd, cook it over medium-low heat, stirring constantly, until it visibly thickens and coats the back of a spoon. Avoid high heat to prevent scrambling the eggs, and strain if any lumps form.
What's the best way to ensure the meringue doesn't weep or collapse after baking?+
For a stable meringue, ensure your bowl and whisk are grease-free, whip egg whites to firm peaks before gradually adding sugar, and apply it to a hot or warm filling. A quick browning at a high temperature helps set the exterior.
How do I know the Tarte au Citron Meringuée is done, and how should it be stored?+
The tart is ready when the lemon curd is set but still slightly wobbly in the very center, and the meringue is beautifully golden. Store it in the refrigerator for up to 2-3 days, but for best texture, consume within 24 hours.
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