French Lemon Meringue Tart – Elegant & Zesty!

This French Lemon Meringue Tart combines a buttery shortcrust pastry with tangy lemon curd and fluffy toasted meringue for a showstopping dessert. With its perfect balance of sweet and citrusy flavors, it’s a classic French patisserie favorite that’s surprisingly easy to make at home!

Ingredients (Serves 8):

For the Sweet Shortcrust Pastry:

• 1½ cups (180g) all-purpose flour
• ½ cup (60g) powdered sugar
• ¼ tsp salt
• ½ cup (115g) cold unsalted butter, cubed
• 1 egg yolk
• 1–2 tbsp ice water

For the Lemon Curd Filling:

• 4 large egg yolks
• ¾ cup (150g) granulated sugar
• ½ cup (120ml) fresh lemon juice (about 3 lemons)
• Zest of 2 lemons
• ½ cup (115g) unsalted butter, cubed

For the Swiss Meringue:

• 4 large egg whites
• 1 cup (200g) granulated sugar
• ¼ tsp cream of tartar (optional)
• 1 tsp vanilla extract

Instructions:

1️⃣ Make the Pastry:

1. Mix dry ingredients: Pulse flour, powdered sugar, and salt in a food processor.
2. Add butter: Process until mixture resembles breadcrumbs.
3. Bind dough: Add egg yolk and 1 tbsp water; pulse until dough forms. Wrap and chill for 1 hour.
4. Bake blind: Roll out, line a 9-inch tart pan, prick with a fork, and bake at 350°F (180°C) for 15 minutes with weights. Remove weights and bake 5 more minutes until golden.

2️⃣ Prepare Lemon Curd:

1. Whisk yolks and sugar in a saucepan. Add lemon juice and zest.
2. Cook over medium heat, stirring constantly, until thickened (about 8–10 minutes).
3. Strain and add butter, stirring until smooth. Pour into pre-baked tart shell and chill for 2 hours.

3️⃣ Make Swiss Meringue:

1. Heat egg whites and sugar over a double boiler until sugar dissolves (160°F/71°C).
2. Whip to stiff peaks with cream of tartar and vanilla.

4️⃣ Assemble & Torch:

1. Pipe or spread meringue over chilled lemon curd.
2. Toast with a kitchen torch or broil for 1–2 minutes until golden.

Chef’s Tip: For clean slices, dip your knife in hot water before cutting!