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Lemon Meringue Tarte Recipe (with Video)

American, Shellfish-free, Soy-free
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Discover our Lemon Meringue Tarte Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 1h20min | Cook 30min


Pate Sucree (sweet dough)
- 78 gr Unsalted butter
- 153 gr pastry flour
- 78 gr icing sugar
- 20 gr Almond flour
- 1.5 gr Salt
- 33 gr Eggs, beaten
Lemon cream
- 3 medium lemons
- 212 gr Eggs, beaten
- 170 gr Cane sugar
- 3 gr gelatin
- 106 gr Unsalted butter
Italian meringue
- 178 gr Egg whites
- 108 gr water
- 356 gr Cane sugar
- 4 gr Vanilla extract
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For the Tart Dough
1. Cut cold butter into small cubes and place all dry ingredients in the bowl of a stand mixer.
2. Add butter to mixer and beat using a paddle attachment over low speed until the dough achieves a sandy texture.
3. Begin to slowly pour in the egg and continue beating until homogenous.
4. Remove from mixer and continue kneading by hand until smooth.
5. Wrap in plastic and cool in refrigerator for 30 minutes.
Rolling and Baking the Tart Dough
1. Place dough between two sheets of parchment and roll into a 1/4-inch thick disc.
2. Cut into an 11-inch circle and cool down for 30 minutes.
3. Line a perforated tray with a perforated silicone sheet (silpat) and place the tart mold on top.
4. Place the dough disc right in the center and push down carefully to cover the mold and its edges.
5. Cut excess dough with a knife.
6. Freeze dough before cooking.
7. Preheat oven to 350 F and bake for 15-20 minutes until a light golden color.
8. Cool down before removing from mold.
For the Lemon Cream
1. Zest and juice lemons.
2. Add juice, lemon zest, and half the sugar into a medium saucepan.
3. Cook over medium-high heat until it bubbles up.
4. In a large bowl, beat eggs with the remaining sugar until combined.
5. Once the juice boils, pour over egg mixture while simultaneously beating.
6. Pour back into saucepan and cook again while continuously stirring with a spatula until it boils.
7. Remove from heat and stir in gelatin.
8. Cut butter into cubes.
9. Once the cream cools down to around 100F, add butter, and stir.
10. If any pieces of butter remain, use an immersion blender.
11. Pour cream into the tart, lightly flatten using a spatula, and refrigerate overnight.
For the Gelatin
1. Bloom gelatin by combining 6gr of powder gelatin with 36gr of water.
2. It will harden and become a jelly texture.
For the Meringue
1. Place egg whites inside a bowl and beat at medium-low speed until they double in size.
2. In a small saucepan, add water and sugar and heat over medium-high heat until it reaches 245F.
3. Do not stir.
4. Beat the egg whites over medium-low speed and slowly pour the sugar syrup.
5. Once the syrup is incorporated, mix at high speed for 4-5 minutes until glossy and stiff.
6. If the bowl still feels warm, continue mixing at medium speed until cooled.
7. Pipe over lemon tart and lightly torch.
8. Enjoy! Keep the tart refrigerated.
1. If you don’t have pastry flour, use 1/3 cake flour + 2/3 all-purpose.
2. Use a thermometer to check the temperature inside your oven.
3. Do not handle the dough when it’s warm; it will break.
4. Wrap it in plastic wrap and chill whenever necessary.
5. Make sure to use a perforated tray when baking and that the edges of the tart are fully pressed down.
6. You can use a dry brush to help you get a perfect 90 angle without breaking the dough.
7. Fully chill the tarts before adding the filling otherwise it may melt!

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