Lemon Curd Tart with Meringue: A Delectable Dessert Recipe
Indulge in the delightful combination of tangy lemon curd, buttery shortcrust pastry, and a sweet, crispy meringue topping. This Lemon Curd Tart with Meringue is a perfect treat for any occasion, whether it’s a holiday feast, a family gathering, or a special celebration. The contrast of textures—from the smooth curd filling to the crunchy meringue—makes every bite irresistible. With this detailed recipe, you will learn how to create this scrumptious dessert from scratch, bringing a touch of elegance to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Coconut sugar (or muscovado sugar) | 60g |
| All-purpose flour | 250g |
| Cold butter | 120g |
| Egg | 1 |
| Pinch of fine salt | 1 pinch |
| Lemons | 3 |
| Granulated sugar | 220g |
| Butter | 100g |
| Cornstarch (cornflour) | 30g |
| Eggs | 3 |
| Egg yolks | 2 |
| Egg whites | 100g |
| Water | 30g |
| Granulated sugar (for meringue) | 200g |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Fat | 25g |
| Carbohydrates | 55g |
| Fiber | 2g |
| Sugar | 35g |
| Protein | 4g |
| Sodium | 180mg |
Instructions
Step 1: Making the Shortcrust Pastry
- Begin by preparing the shortcrust pastry. In a stand mixer (or food processor), add the cold butter cut into small cubes and the all-purpose flour. Using a paddle attachment, mix at a low speed until the mixture resembles coarse breadcrumbs (this is called ‘sablé’ texture).
- Add the coconut sugar (or muscovado sugar) and a pinch of salt to the mixture. Continue mixing until all the ingredients are well combined.
- With the mixer still running, add the whole egg and allow it to mix through until the dough starts to come together.
- Turn the dough out onto a lightly floured surface. Gently knead it into a ball, then wrap it in plastic wrap and refrigerate for at least 1 hour to firm up.
Step 2: Preparing the Lemon Curd
- While the dough chills, prepare the lemon curd filling. Start by thoroughly washing the lemons. Grate the zest of all three lemons, making sure to avoid the bitter white pith. Set aside the zest for later.
- In a small saucepan, melt the butter over medium heat, then add the granulated sugar. Stir until the sugar is fully dissolved.
- Squeeze the juice from the lemons and add it to the saucepan with the butter and sugar mixture.
- In a separate bowl, whisk together the eggs, egg yolks, and cornstarch until smooth. Gradually pour this egg mixture into the saucepan, stirring constantly to prevent curdling.
- Cook the mixture over low heat, stirring constantly, until it thickens to a custard-like consistency. Remove from heat and stir in the lemon zest.
- Allow the lemon curd to cool slightly before using. It should be smooth and glossy.
Step 3: Baking the Pastry
- Preheat your oven to 180°C (350°F) with the rack placed in the middle. Prepare a 20×20 cm square tart pan by greasing it with butter and lining it with parchment paper.
- Roll out the chilled shortcrust pastry on a lightly floured surface to about 1/2 cm thickness. Carefully transfer the pastry into the prepared tart pan, pressing it gently into the corners.
- Use a knife to trim any excess pastry from the edges. Prick the base of the pastry with a fork to prevent bubbling during baking.
- Line the pastry with parchment paper and add pie weights or dried beans to keep the crust from puffing up while baking.
- Bake the crust “blind” for 25 minutes, then remove the parchment paper and weights. Continue baking for another 10 minutes, or until the crust is golden brown. Remove from the oven and let it cool completely.
Step 4: Filling the Tart
- Once the tart crust has cooled, spoon the prepared lemon curd into the base of the tart. Use a spatula to spread it evenly, making sure to fill the tart all the way to the edges.
- Place the tart in the refrigerator for at least 1 hour to allow the curd to set.
Step 5: Making the Italian Meringue
- For the meringue, place water and the 200g of granulated sugar into a small saucepan. Heat the mixture over low heat until the sugar dissolves completely. Attach a kitchen thermometer to the pan and continue heating until the syrup reaches 115°C (239°F).
- While the syrup is heating, start whisking the egg whites in a stand mixer fitted with the whisk attachment. Begin at medium speed until the egg whites start to form soft peaks.
- Once the syrup reaches 121°C (250°F), increase the mixer speed to medium-high and slowly pour the hot syrup into the egg whites in a thin stream, avoiding direct contact with the whisk.
- Continue to whisk the meringue at high speed until it cools down and forms stiff, glossy peaks. The meringue should be smooth and firm, with the classic “point” formed when the whisk is lifted.
Step 6: Decorating the Tart
- Transfer the meringue to a piping bag fitted with a smooth round tip. Remove the tart from the refrigerator and pipe small meringue peaks over the entire surface of the lemon curd.
- Once the meringue is piped, use a kitchen torch to gently brown the peaks, or alternatively, you can place the tart under a broiler for a few minutes to achieve a golden-brown finish. Be careful not to over-brown the meringue.
- After the meringue is nicely toasted, refrigerate the tart for another 30 minutes to allow it to firm up before serving.
Step 7: Serving the Tart
- Once fully chilled and set, your Lemon Curd Tart with Meringue is ready to be enjoyed. Slice the tart into wedges and serve chilled for a refreshing, sweet-tart treat that is perfect for any special occasion.
- The tangy lemon curd combined with the crunchy, sweet meringue creates an unforgettable dessert experience.
This Lemon Curd Tart with Meringue is sure to impress your guests and become a favorite dessert in your repertoire. Whether you’re looking for a show-stopping dessert for a dinner party or a sweet treat for a family gathering, this tart delivers on both flavor and visual appeal. Enjoy the perfect balance of sweetness and tartness, with a delightful texture contrast that everyone will love.
