Tarte au Citron Meringuée

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This classic French lemon tart features a buttery pâte sablée shell filled with bright, tangy lemon curd and topped with a cloud-like Italian meringue. The contrast of crisp pastry, silky filling, and torched meringue makes this an elegant end to any meal.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 24 gFat
• 14 gSaturated Fat
• 62 gCarbs
• 1 gFiber
• 48 gSugar
• 7 gProtein
• 95 mgSodium
• 95 mgPotassium
• 35 mgCalcium
• 2 mgIron
• 14 mgVitamin C
• 160 mcgVitamin A

Ingredients

For the Pâte Sablée

• 200 g (1½ cups) all-purpose flour
• 100 g (7 tbsp) cold unsalted butter, cubed
• 80 g (⅔ cup) powdered sugar
• 30 g (3 tbsp) almond flour
• 1 large egg yolk
• 2 tbsp cold water
• Pinch of salt

For the Lemon Curd Filling

• 4 large eggs
• 200 g (1 cup) granulated sugar
• 120 ml (½ cup) fresh lemon juice (about 3 lemons)
• 2 tbsp lemon zest
• 150 g (10 tbsp) unsalted butter, cubed

For the Italian Meringue

• 3 large egg whites
• 150 g (¾ cup) granulated sugar
• 45 ml (3 tbsp) water

Directions

1. Pulse flour, powdered sugar, almond flour, and salt in a food processor. Add cold butter cubes and pulse until mixture resembles coarse crumbs.
2. Add egg yolk and cold water, pulsing just until dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
3. On a floured surface, roll dough to 3mm thickness and line a 23cm (9-inch) tart pan with removable bottom. Trim edges and prick the bottom with a fork. Freeze for 20 minutes.
4. Preheat oven to 180°C (350°F). Line the chilled shell with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and bake 8-10 more minutes until golden. Cool completely.
5. For the lemon curd, whisk eggs, sugar, lemon juice, and zest in a heavy saucepan. Cook over medium heat, stirring constantly, until thickened (about 8 minutes).
6. Remove curd from heat and strain through a fine-mesh sieve. Whisk in cubed butter until smooth and glossy. Pour into cooled tart shell and refrigerate until set (about 2 hours).
7. For Italian meringue, combine sugar and water in a small saucepan. Heat until syrup reaches 121°C (250°F).
8. While syrup heats, beat egg whites to soft peaks using a stand mixer. Slowly pour hot syrup into whites while beating, until stiff, glossy peaks form and bowl is cool to touch.
9. Spread or pipe meringue over chilled lemon filling, making decorative peaks. Use a kitchen torch to toast meringue until golden brown spots appear.
10. Let tart sit at room temperature for 15 minutes before slicing and serving.

Cook’s Notes

• The butter for the pastry must be very cold to achieve a flaky texture; some chefs even freeze the cubes for 10 minutes before using.
• For the cleanest cuts, dip your knife or server in hot water and wipe dry between slices.
• The curd is done when it coats the back of a spoon and reaches 82°C (180°F); don't let it boil or it may scramble.
• If you don't have a kitchen torch, place the tart under a preheated broiler for 1-2 minutes, watching carefully to avoid burning.
• Store the finished tart refrigerated for up to 3 days, though the pastry softens slightly over time.