Golden, buttery crust. Silky, tangy lemon curd. A cloud of fluffy meringue, torched to caramelised perfection.
Every bite is a perfect harmony of sweet, tart, and toasty goodness!
This isn’t just dessert—it’s a little sunshine on a plate with a kiss of fire. Who’s craving a slice?
Ingredients for the lemon cream:
- 5o g Sugar
- 50 g Corn Starch
- 4 Whole Eggs
- 3 Egg Yolks
- Zest of 1 lemon
- 130 ml lemon juice
- 170 g Butter
Ingredients for Meringue:
- 3 Egg Whites
- 200 g Sugar
- 5 Tablespoon Water
Ingredients for the Tart Dough:
- 350 g Flour
- 140 g Butter
- 50 g Powder Sugar
- 1 Egg
- 20 ml Cold water
Procedure:
- Start by adding in a bowl flour, sugar, and small pieces of cold butter.
- Incorporate the butter in the flour. I used my hands, but a food processor can also be used for this step. The texture of the mixture must be as wet sand and if it is squeezed it must hold its shape.
- Add the egg and cold water and mix well until you form a dough, then wrap the dough in plastic foil and let it rest in the fridge for 20 minutes.
- With the help of a rolling pin, roll the dough to a thickness of 0.5 cm and lay it in a tart form pressing the dough evenly on the wall of the form.
- Cut the excess dough with a serrated knife and with a fork poke holes in the dough. The purpose of the holes is for the steam to escape during baking.
- Bake the tart shell in the preheated oven for 20 minutes at 180 Celsius or until golden in colour.
- Next step in our recipe is to make the lemon cream. In a saucepan break 4 whole eggs and 3 add egg yolks. Whisk the eggs then add sugar, corn starch, lemon juice and the lemon zest. Mix until all ingredients are well incorporated.
- Set the saucepan over low to medium heat mixing continuously to avoid forming clumps in the cream.
- When the cream starts to thicken take it off the heat and gradually add cold butter and mix until its melted in the warm cream.
- Set the cream aside for 10 minutes to cool down, then add it in the baked tart shell and bake for 10 minutes at 170 Celsius.
- After baking let it cool down and set in the fridge for about 2 hours.
- The last step in our recipe is to make the Meringue. In a saucepan add sugar and cold water then set on medium heat and bring to a boil. The simple syrup is ready when is reaching 115 Celsius.
- Let the syrup cool down and, in the meantime, whisk the egg whites until it become airy, then gradually add the cold syrup and keep whisking until the egg whites are fluffy and has a marshmallow consistency.
- Pipe the Meringue over the lemon tart and with the help of a kitchen torch caramelise the egg whites.
- Cut and serve with family and friends!
