Tarte au Citron Meringuée (Lemon Meringue Tart)

Tarte au Citron Meringuée (Lemon Meringue Tart) ingredients

• 200 g all-purpose flour
• 100 g unsalted butter, cold and cubed
• 60 g powdered sugar
• 1 large egg yolk
• 1-2 tbsp cold water
• 1 pinch pinch of salt
• 180 ml lemon juice
• 150 g granulated sugar
• 3 whole large eggs
• 2 large egg yolks
• 100 g unsalted butter, cubed
• 1 tbsp lemon zest
• 3 large egg whites
• 150 g granulated sugar
• 50 ml water

How to make Tarte au Citron Meringuée (Lemon Meringue Tart)

1. Prepare the Pâte Sucrée: In a food processor, combine 200g all-purpose flour, 60g powdered sugar, and a pinch of salt. Add 100g cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs. Add 1 large egg yolk and 1-2 tbsp cold water, then pulse until the dough just comes together.
2. Turn the dough out onto a lightly floured surface, form into a disc, wrap in plastic, and chill for at least 30 minutes. Preheat oven to 375°F (190°C).
3. Roll out the chilled dough to about 1/8 inch thickness and carefully transfer it to a 9-inch tart pan with a removable bottom. Press the dough gently into the sides, trim the edges, then prick the bottom all over with a fork. Line with parchment paper and fill with pie weights or dried beans.
4. Blind bake the crust for 15 minutes. Remove the weights and parchment, then bake for another 10-12 minutes, or until golden brown. Let cool completely on a wire rack while you prepare the filling.
5. Prepare the Lemon Curd Filling: In a medium saucepan, whisk together 180ml lemon juice, 150g granulated sugar, 3 whole large eggs, and 2 large egg yolks. Cook over medium-low heat, stirring constantly with a whisk, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil.
6. Remove from heat and stir in 100g cubed unsalted butter and 1 tbsp lemon zest until the butter is fully melted and incorporated. Strain the curd through a fine-mesh sieve into a clean bowl to remove any cooked egg bits or zest, ensuring a perfectly smooth texture.
7. Pour the warm lemon curd into the cooled blind-baked tart shell. Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate for at least 2 hours, or until thoroughly chilled and set.
8. Prepare the Italian Meringue: In the bowl of a stand mixer fitted with the whisk attachment, begin whisking 3 large egg whites on medium speed until soft peaks form. Meanwhile, in a small saucepan, combine 150g granulated sugar and 50ml water. Bring to a boil and cook without stirring until the syrup reaches 240°F (115°C) on a candy thermometer.
9. With the mixer still running on medium speed, carefully and slowly pour the hot sugar syrup in a thin stream down the side of the bowl into the egg whites. Increase the speed to high and continue beating until the meringue is very thick, glossy, and holds stiff peaks, and the bowl is cool to the touch (about 7-10 minutes).
10. Assembly and Finishing: Once the lemon curd is completely set, remove the tart from the refrigerator. Spoon or pipe the Italian meringue over the lemon curd, creating decorative peaks. Use a kitchen torch to toast the meringue until beautifully golden brown, being careful not to burn it.
11. Serve the Tarte au Citron Meringuée chilled. It is best enjoyed the day it is made, but leftovers can be stored covered in the refrigerator for up to 2 days.

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