The crust is buttery and crisp thanks to the extra egg yolks, the lemon filling is silky and perfectly tangy without being too sharp, and the classic French meringue adds just the right softness to balance everything.
Elegant, fresh, and absolutely worth repeating.
Serves: 8 Prep time: 30 minutes Chill time: 1 hour Bake time: 30–35 minutes Level: Intermediate Category: Dessert
Ingredients
For the Sweet Tart Crust
- 250 g all-purpose flour
- 120 g cold butter, cubed
- 80 g powdered sugar
- 2 egg yolks (keep the whites for the meringue)
- 1–2 tbsp cold water (if needed)
For the Lemon Filling
- 120 ml freshly squeezed lemon juice (3–4 lemons)
- Zest of 2 lemons
- 150 g sugar
- 3 whole eggs
- 1 tbsp cornstarch
- 80 g butter, cubed
For the Classic Meringue
- 2 egg whites (room temperature)
- Pinch of salt
- 100 g sugar
- ½ tsp lemon juice
Instructions
1. Prepare the Crust
- Mix flour, and powdered sugar.
- Rub in the cold butter until crumbly.
- Add the egg yolks and mix just until combined.
- Add cold water only if needed to bring the dough together.
- Form into a disk and chill for 30 minutes.
- Roll out and fit into a 24 cm tart pan. Prick the base with a fork.
- Blind Bake: Line with parchment paper and either fill with dried beans, rice, or lentils (Note: once used, they cannot be cooked — keep them labeled for blind baking only.) OR place a slightly smaller tart pan on top (this is the method I used — simple and very effective).
- Bake at 180°C (350°F): 15 minutes weighted, remove weight or top pan and ake 10–15 more minutes until lightly golden.
- Cool completely.
2. Make the Lemon Filling
- Whisk together eggs, sugar, lemon juice, zest, and cornstarch in a saucepan.
- Cook over medium heat, whisking constantly, until thickened (5–7 minutes).
- Remove from heat and stir in butter until smooth and glossy.
- Pour into the cooled crust and smooth the surface.
3. Prepare the Classic Meringue
- Whip egg whites with salt until foamy.
- Add lemon juice.
- Gradually add sugar while beating.
- Whip until stiff, glossy peaks form.
- Spread or pipe over the slightly warm filling, sealing the edges.
- Brown with a torch or bake at 200°C (400°F) for 3–5 minutes until golden.
Serving & Tips
- Chill at least 1 hour before slicing.
- Always seal the meringue to the crust edges to prevent shrinking.
- Store the tart in the refrigerator, loosely covered, for up to 2 days.
- For best texture, enjoy within 24 hours — the meringue is at its finest the same day.
- Avoid airtight containers touching the meringue, as condensation can cause weeping.
- Do not freeze once assembled (the meringue texture will change).
- If needed, the baked crust can be prepared 1 day in advance and kept at room temperature in an airtight container.
This version feels beautifully balanced — rich crust, vibrant lemon, soft cloud-like topping.
And definitely staying in my permanent collection.
It looks impressive, but once broken into steps, it’s completely manageable.
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