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Patisserie Lemon Tarte Recipe with Toasted Meringue That Impresses Every Time

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A classic French-style lemon tarte featuring a buttery, flaky pâte sucrée crust, silky lemon curd filling, and a light toasted meringue topping that impresses every time.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 7 tablespoons (100g) unsalted butter, cold and cubed
  • 1/4 cup (30g) powdered sugar
  • 1 large egg yolk
  • Pinch of salt
  • 1/2 teaspoon vanilla extract (optional)
  • 1/2 cup (120ml) fresh lemon juice
  • 2 teaspoons lemon zest
  • 3 large whole eggs
  • 2 large egg yolks
  • 3/4 cup (150g) granulated sugar (for lemon curd)
  • 6 tablespoons (85g) unsalted butter
  • 4 large egg whites, room temperature
  • 3/4 cup (150g) granulated sugar (for meringue)
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Instructions

  1. Make the Pâte Sucrée Dough (10 minutes + chilling): In a food processor, pulse flour, powdered sugar, and salt until combined. Add cold butter cubes and pulse until mixture resembles coarse crumbs with pea-sized butter chunks. Add the egg yolk and vanilla, then pulse a few times to bring the dough together. Don’t overprocess. Turn out onto plastic wrap, shape into a disc, wrap tightly, and chill in the fridge for at least 1 hour (overnight is best).
  2. Preheat Oven and Prepare Tart Shell (15 minutes): Preheat oven to 350°F (175°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick. Gently transfer to tart pan, pressing into edges without stretching. Trim excess dough, prick bottom with fork. Chill tart shell in freezer for 15 minutes.
  3. Blind Bake the Tart Shell (20-25 minutes): Line shell with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake 5-10 more minutes until golden and set. Let cool completely.
  4. Make the Lemon Curd Filling (15 minutes): In heatproof bowl, whisk eggs, egg yolks, sugar, lemon juice, and zest until smooth. Place over simmering water (double boiler), stirring constantly until thickened and coats back of spoon (8-10 minutes). Remove from heat, whisk in butter until smooth. Strain through fine sieve. Pour into cooled tart shell and refrigerate 1 hour to set.
  5. Prepare Toasted Meringue (10 minutes): Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, a tablespoon at a time, beating on high until stiff, glossy peaks form (5-7 minutes). Beat in vanilla extract last.
  6. Top and Toast the Meringue (5-10 minutes): Spread meringue evenly over chilled lemon curd with spatula, making peaks and swirls. Use kitchen torch to toast until golden brown or place under preheated broiler 1-2 minutes, watching closely.
  7. Chill and Serve (At least 15 minutes): Chill finished tarte for 15 minutes to set meringue before slicing and serving.

Notes

Chill dough overnight for easier rolling and flakier crust. Use fresh lemon juice and zest for best flavor. If no kitchen torch, use oven broiler carefully to toast meringue. Strain lemon curd for silky texture. Use room temperature egg whites for better meringue volume. Leftover meringue can be baked into cookies at low heat.

Nutrition

Keywords: lemon tarte, toasted meringue, lemon curd, pâte sucrée, French dessert, tart recipe, citrus dessert, baking

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