I love EVERYTHING about these tarts. I bet that you will, too. The lemon curd perfectly balances the sweet-tart ratio. The crust’s flavor has a hint of almond. This dessert’s meringue is also out of this world. Let me know if you agree!
Lemon Tart Recipe Tips
- You can make the tart shells a day or two in advance, just store in an air tight container until ready to use.
- A few tablespoons of corn starch can be added to the curd at the beginning to ensure that it sets.
- If you’re anxious about uncooked eggs then follow the steps below to pasteurize them or serve the tart with a dollop of whipped cream.
How to Pasteurize Eggs
- You’ll need a digital thermometer, a pot and some water. Place the eggs in a small pot filled with enough water to cover the eggs by at least an inch.
- Bring water to 140F (60C) and maintain that temperature for 3 minutes.
- Don’t let the water exceed 142F. Remove eggs and rinse with cold water to bring temp down.
- You can use the eggs right away or save for later in the fridge.
Steps to Make a lemon tart
If you’ve tried this lemon tart then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Lemon Tart Recipe
Fresh, zingy lemon curd, lots of toasted meringue and a crispy pastry crust.
For the Crust
- 3 large egg yolks
- 1/4 cup heavy cream
- 2 cup all-purpose flour
- 3/4 cup almond flour
- 1 cup 2 sticks chilled unsalted butter cut into 1/2-inch cubes
- 1/4 cup plus 3 tablespoons sugar
- 1/4 tsp kosher salt
For the Curd
- 4 lemons at room temperature
- 1 1/2 cups sugar
- 1/4 lbs 1 stick unsalted butter at room temperature
- 4 extra-large eggs at room temperature
- 1/4 cup corn starch
- 1/8 tsp salt
For the Meringue:
- 4 egg whites
- 1/4 tsp cream of tartar
- 3/4 cup 3 tablespoons extra fine sugar
Mix the yolk and cream.
- Whisk the dry ingredients together.
- Pulse the cold butter and the dry ingredients in a food processor until you get small crumbs.
- Add the yolk mixture and stir until just combined.
- The finished mixture should look like this. Divide into two portions, form into disks and wrap in plastic. Chill for at least and hour.
- This will change depending on the form you use but roll out the chopped dough on a well floured surface (or roll it between two layers of cling wrap). Then press the dough into your form and trim the edges if desired. I used pastry weights for the first 10 minutes, removed them and docked the bottom with a fork, then continued baking. Bake for about 15-20 minutes at 350f. Allow to cool.
- Zest the lemons.
- Juice and strain the lemons.
Add the sugar, corn starch and lemon zest into your food processor to blender and plus until the zest is very finely chopped.
- Add the eggs one at a time while mixing at medium speed.
Add about 1/2 cup of lemon juice and salt and mix until combined. Transfer to a pot over medium heat.
After about 15 minutes of constant stirring over medium low heat the curd finally came together and thickened. It was a miracle.
Spoon the warm lemon curd into the tarts. Chill for an hour before adding the meringue.
- Mix the egg whites at high speed, add the cream of tartar and then slowly add the sugar and mix until you get soft peaks.
I tried piping but that's not enough meringue per tart.
My favorite part of this was torching the meringue. As you can see I chose to pile on the meringue.
- Here is the finished result, you can chill or serve immediately.
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