Tarte Au Citron (Lemon Meringue Tart)
The Tarte Au Citron, or Lemon Meringue Tart, is a timeless French dessert that balances the tangy brightness of lemon curd with the sweetness of fluffy, golden meringue. This classic tart is perfect for anyone who loves citrusy desserts with a refined and elegant presentation. Whether you’re hosting a dinner party or simply craving something indulgent, this recipe is a wonderful way to bring a bit of French flair to your table.
Ingredients:
For the Lemon Curd:
- ½ cup fresh lemon juice (from 3-4 lemons)
- ⅔ cup granulated sugar
- ¼ tsp. salt
- 2 eggs, room temperature
- 4 egg yolks, room temperature
- 8 Tbsp. unsalted butter, cold and cubed
For the Meringue:
- 1 ⅓ cups granulated sugar
- ⅓ cup water
- 4 egg whites, room temperature
Directions:
1. Prepare the Lemon Curd:
- In a heat-safe bowl, whisk together all of the lemon curd ingredients except for the butter. Set the bowl over a pot of simmering water, ensuring the bowl does not touch the water.
- Continuously whisk the mixture for about 10 minutes to prevent the eggs from cooking separately. The mixture will gradually thicken.
- Gradually whisk in the cold butter cubes, allowing them to melt fully. Attach a candy thermometer to the bowl, and continue whisking for an additional 5 minutes until the curd reaches 175˚ F (or thickens to a yogurt-like consistency if you’re not using a thermometer).
- Once the lemon curd is ready, immediately pour it into your pre-baked tart shells. Allow the curd to cool and set as it thickens further.
2. Make the Meringue:
- Attach a candy thermometer to a small saucepan, ensuring the tip doesn’t touch the bottom. Add the granulated sugar and water to the pan, and bring it to a boil over high heat.
- While the syrup is heating, whisk the egg whites on low speed using an electric mixer. Ensure the mixing bowl and beaters are clean and free of grease for the best results.
- When the sugar syrup reaches 250˚ F, the egg whites should have a foamy consistency. Gradually add the hot syrup to the egg whites, one tablespoon at a time, while whisking on high speed.
- Continue beating the mixture on high for 6-8 minutes, until the meringue cools and forms stiff, glossy peaks. The meringue should resemble shaving cream in texture.
3. Assemble the Tart:
- Spread the meringue evenly over the cooled lemon curd, making sure to cover the tart completely.
- For a beautiful finish, use a kitchen torch to lightly toast the meringue until it turns golden brown. This step is optional but adds a lovely visual and flavor contrast to the tart.
Recipe Notes:
- Candy Thermometer: If you don’t have a candy thermometer, you can still make this recipe by keeping a close eye on the consistency. For the lemon curd, aim for a yogurt-like texture, and for the meringue, it should form stiff peaks.
- Torching the Meringue: If you don’t have a kitchen torch, you can place the tart under the broiler for a minute or two to achieve a similar effect. Just be sure to watch it closely to prevent burning!
Quick Stats:
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Calories: 350 kcal per slice
- Servings: 8 slices
This Tarte Au Citron combines the perfect balance of tart, creamy lemon curd with fluffy, sweet meringue. It’s a crowd-pleaser that’s sure to impress with both its flavor and presentation. Whether you torch the meringue or keep it pure white, this elegant dessert will be the highlight of any meal.
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Tarte Au Citron (Lemon Meringue Tart)
- Total Time: 40 minutes
- Yield: 8 1x
Description
The Tarte Au Citron, or Lemon Meringue Tart, is a timeless French classic. The rich, buttery tart crust serves as the perfect vessel for the smooth, tangy lemon curd filling, which is carefully balanced with the sweetness of the meringue topping. The meringue, whipped to perfection and toasted to a golden brown, adds a beautiful contrast in texture, making each bite a delightful experience.
Ingredients
Lemon Curd Ingredients:
½ cup fresh lemon juice (from 3–4 lemons)
⅔ cup granulated sugar
¼ tsp. salt
2 eggs, room temperature
4 egg yolks, room temperature
8 Tbsp. unsalted butter, cold and cubed
Meringue Ingredients:
1 ⅓ cups granulated sugar
⅓ cup water
4 egg whites, room temperature
Instructions
Lemon Curd
In a heat-safe bowl, whisk together all lemon curd ingredients except the butter. Place the bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water.
Continuously whisk for about 10 minutes to prevent the eggs from cooking separately. The mixture should thicken slightly.
Gradually whisk in the cold butter cubes until fully melted. Attach a candy thermometer to the bowl and continue whisking for an additional 5 minutes, or until the mixture reaches 175˚ F (or a yogurt-like consistency if not using a thermometer).
Once ready, immediately pour the lemon curd into your pre-baked tart shells. Let the curd cool and set as it thickens further.
Meringue
Attach a candy thermometer to a small saucepan, ensuring the tip is not touching the bottom. Add sugar and water, then bring to a boil over high heat.
While the syrup is heating, begin whisking egg whites on low speed using an electric mixer. Ensure the bowl and beaters are clean and grease-free.
When the sugar and water reach 250˚ F, the egg whites should have a foamy consistency. Gradually add the hot syrup to the egg whites, one tablespoon at a time, while continuing to whisk on high speed.
Beat the mixture on high for 6-8 minutes until the meringue cools and forms stiff, glossy peaks resembling shaving cream.
Spread the meringue over the cooled lemon curd, ensuring it covers the tart completely. Optionally, use a kitchen torch to lightly toast the meringue for a beautiful golden finish.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350