A French classic dessert; the lemon meringue tart. The dessert is composed of a shortcrust, almond cream, lemon curd and italian meringue.

I used the recipes of the chef Pierre Hermé for the shortcrust and the italian meringue. I also added a thin layer of lemon flavored almond cream. I prepared the unbaked almond cream, the lemon curd and the shortcrust the day before. Please note that the quantities mentioned here are for about 6 round tartlets of 7 cm.

Lemon Meringue Tart


Almond cream
  • Cream the butter with the icing sugar.
  • Whisk in the egg.
  • Add almond powder and lemon zest.
  • Cover the cream with a plastic film and keep at least 1 hour in the fridge.

Pâte sucrée amande (Shortcrust pastry) (recipe of Pierre Hermé)
  •  160°C
  •  30min
  • Bring all the ingredients to room temperature 30 minutes before starting
  • Cream the butter with the icing sugar and a pinch of salt.
  • Whisk in the egg.
  • Add almond powder and mix until well combined.
  • Add the flour
  • Try not to knead the dough or over mix it once the flour is added.
  • Lightly spread the dough and cover with a cling film.
  • Keep the dough in the fridge for at least 3 hours.
  • Spread the dough with a rolling pin between 2 baking sheets and put it in the tartlets molds.
  • Freeze the unbaked tartlets for at least 1 hour.
  • Bake the frozen tartlets in a preheated oven at 160°C for 10 minutes.
  • Remove the tartlet molds and brush with the egg yolk mixed with water
  • Bake for 5 more minutes
  • Put a thin layer of almond cream (described above).
  • Bake for 10 more minutes
  • Leave to cool on a wired rack.

Lemon Meringue Tart

Lemon Curd
  • Put the lemon zest, the lemon juice and sugar in a small pan and bring to a boil.
  • Beat the eggs then add them to the mixture. Keep stirring over medium heat for 2 minutes.
  • Remove the pan from heat and add butter.
  • Mix the cream until the butter is totally melted.
  • Put the curd in a glass bowl and cover with a cling film.
  • Make sure the cling film is in contact with the curd to avoid having a solid cream layer on top when it cools.
  • Keep the curd in the fridge for at least 1 hour.

Italian Meringue (recipe of Pierre Hermé)
  • Put the sugar and water in a sauce pan and bring to a boil over medium heat.
  • When the syrup temperature reaches 115°C, start whipping the egg whites.
  • When the syrup reaches 121°C, remove immediately from heat.
  • Slowly drizzle the syrup over the egg whites while still mixing.
  • Whip the meringue until soft peaks form.

The Assembling
  • When the tartlets are completely cold, fill with lemon curd.
  • Decorate with italian meringue, using a piping bag.
  • Carefully caramelise the Meringue using a blowtorch.

Lemon Meringue Tart