Zesty Tarte Au Citron: A Sunshine-Filled Meringue Recipe

Tarte au citron tantalizes taste buds with its vibrant, zesty essence that dances between sweet and tart sensations.

This classic French dessert represents a culinary masterpiece of delicate balance and refined elegance.

Buttery pastry cradles a silky smooth filling that radiates bright, citrusy notes with incredible depth.

Creamy lemon curd creates a luxurious foundation that melts seamlessly across the palate, promising an unforgettable gustatory experience.

Delicate meringue crowns the tart, offering a cloud-like texture that contrasts beautifully with the intense citrus underneath.

Sophisticated yet approachable, this dessert refines simple ingredients into a stunning culinary work of art.

Passionate bakers and dessert enthusiasts will find pure joy in crafting this elegant French creation.

Elegant Pairings for Lemon Meringue Tart Slices

• Savor Citrusy White Wine Companions: Pair this tart with crisp, light white wines like Sauvignon Blanc or Pinot Grigio, which complement the bright lemon flavors and cut through the sweet meringue.
• Elevate with Herbal Tea Highlights: Serve alongside a delicate chamomile or lavender tea, creating a refreshing balance that enhances the tart's zesty notes and provides a soothing counterpoint.
• Match with Creamy Vanilla Accompaniments: Enjoy with a scoop of vanilla bean ice cream or a dollop of whipped cream, allowing the cool, smooth texture to contrast beautifully with the tangy lemon curd and fluffy meringue.
• Boost with Almond Crunch Sidekicks: Include toasted almond slivers or a small handful of amaretti cookies to add a nutty crunch that provides textural interest and complements the tart's creamy consistency.

Creative Additions for Your Tarte Au Citron

• Tropical Citrus Fusion: Replace traditional lemon with a blend of lime, orange, and passion fruit for a vibrant, exotic flavor profile that transports taste buds to a tropical paradise.
• Lavender Lemon Dream: Infuse the lemon curd with delicate lavender flowers, creating a subtle floral undertone that complements the tangy citrus base and adds elegant sophistication.
• Salted Caramel Lemon Tart: Drizzle a light layer of salted caramel sauce between the tart shell and lemon curd, introducing a rich, decadent contrast to the bright citrus notes.
• Coconut Meringue Crunch: Incorporate toasted coconut flakes into the meringue topping and sprinkle additional flakes on top for a textural element that enhances the tart's tropical appeal.

Tarte Au Citron (Lemon Meringue Tart) with Glossy Peaks and Tart Layers

• Craft Culinary Elegance: This tarte au citron transforms simple ingredients into a sophisticated French dessert that feels like a gourmet restaurant experience at home.
• Master Precise Technique: The recipe demands careful temperature control and whisking, teaching bakers professional-level skills through a delicate process of making lemon curd and meringue.
• Sensational Flavor Contrast: Bright, tangy lemon curd paired with sweet, cloudlike meringue creates an incredible taste sensation that dances between sharp and smooth textures in every luxurious bite.
• Visually Stunning Presentation: The golden-toasted meringue peaks and glossy lemon filling make this dessert a stunning centerpiece that will impress guests and spark conversation at any gathering.

Ingredients That Bring Tarte Au Citron to Life

• All-Purpose Flour: Provides structure and base for the tart shell, best when unbleached and fresh.
• Unsalted Butter: Adds rich flavor and creates flaky texture, cold butter is crucial for perfect pastry.
• Granulated Sugar: Enhances sweetness and helps with browning of the crust.
• Salt: Balances flavors and strengthens gluten development.

• Large Eggs: Creates thick, creamy base for the lemon filling, room temperature is ideal.
• Granulated Sugar: Sweetens and helps thicken the curd.
• Fresh Lemon Juice: Provides bright, tangy citrus flavor, freshly squeezed recommended.
• Lemon Zest: Intensifies lemon flavor with natural oils.
• Unsalted Butter: Adds richness and smooth texture to the curd.

• Large Egg Whites: Creates light, airy meringue topping, room temperature ensures better volume.
• Granulated Sugar: Stabilizes and sweetens the meringue.
• Water: Helps dissolve sugar for smooth syrup.

Steps to Make a Crisp Crust, Creamy Lemon Filling, and Fluffy Meringue

Step 1: Prepare Zesty Lemon Filling

• Egg yolks
• Sugar
• Fresh lemon juice
• Lemon zest

Place the bowl over a gentle water bath, keeping the bowl from touching the water. Whisk constantly for 10-12 minutes until the mixture transforms into a smooth, slightly thickened consistency.

Add cold butter cubes gradually, stirring until completely incorporated. Continue cooking until the mixture reaches a thick, pudding-like texture (around 175°F on a candy thermometer).

Carefully transfer the golden lemon filling into pre-baked tart shells. Allow to cool and set naturally.

Step 2: Craft Fluffy Cloud-Like Meringue

• Granulated sugar
• Water

Heat the sugar mixture until it reaches a bubbling 250°F, watching carefully with a candy thermometer.

Meanwhile, begin whisking egg whites on low speed, creating a soft, foamy texture.

Slowly drizzle the scorching sugar syrup into the egg whites, continuing to whisk at high speed.

Beat the mixture for 6-8 minutes until it transforms into a glossy, stiff peaks that hold their shape beautifully.

Step 3: Assemble and Finish Your Tart

Gently spread the billowy meringue over the cooled lemon filling, creating dramatic swirls and peaks.

For an extra touch of magic, use a kitchen torch to caramelize the meringue into a golden-brown masterpiece.

Chill for 30 minutes before serving to allow flavors to meld perfectly.

Tips to Nail the Tart Texture and Toasted Meringue

• Master Temperature Control: Use a candy thermometer to precisely track heat levels for perfect lemon curd and meringue consistency.
• Prevent Egg Scrambling: Whisk continuously when cooking lemon curd over simmering water to create smooth, silky texture without curdling.
• Ensure Clean Equipment: Thoroughly clean mixer bowl and beaters before making meringue to guarantee proper egg white volume and stability.
• Create Glossy Meringue: Add hot sugar syrup gradually while whisking to develop stable, shiny peaks that hold their shape beautifully.
• Toast with Precision: Use a kitchen torch carefully to achieve a golden-brown meringue surface without burning, creating a professional bakery-style finish.

Storage Advice to Keep Tarte Au Citron Fresh

• Refrigerate: Store your lemon meringue tart in an airtight container in the refrigerator for up to 2-3 days. Cover loosely with plastic wrap to prevent the meringue from sticking.
• Avoid Freezing: Skip freezing this delicate dessert, as the meringue and lemon curd will lose their smooth texture and beautiful appearance when thawed.
• Serving Tip: For best taste and texture, enjoy the tart chilled directly from the refrigerator. Remove from the fridge about 10 minutes before serving to take the chill off and enhance the flavors.

Tarte Au Citron (Lemon Meringue Tart) Recipe

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4.9 from 8 reviews

• Total Time: 40 minutes
• Yield: 8 1x

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Description

French bakeries sparkle with this classic tarte au citron, where silky lemon curd nestles in a buttery pastry shell crowned with pillowy meringue. Delicate and tangy, this dessert whisks you through Parisian patisserie charm with its perfect balance of zesty citrus and sweet, cloudlike topping.

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Ingredients

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Main Ingredients:

Tart Filling:

• 2 eggs, room temperature
• 4 egg yolks, room temperature
• ½ cup (120 milliliters) fresh lemon juice
• 8 tablespoons (113 grams) unsalted butter, cold and cubed

Sweeteners:

• ⅔ cup (133 grams) granulated sugar
• 1 ⅓ cups (267 grams) granulated sugar

Seasonings and Stabilizers:

• ¼ teaspoon (1.5 grams) salt
• ⅓ cup (80 milliliters) water

Meringue:

• 4 egg whites, room temperature

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Instructions

1. Create a smooth lemon curd by combining ingredients in a heat-safe bowl positioned over a gently simmering water bath, carefully whisking to prevent egg scrambling.
2. Maintain constant motion while the mixture gradually thickens, ensuring a silky texture develops without direct heat contact.
3. Incorporate cold butter cubes incrementally, blending until completely emulsified and the curd reaches a rich, custard-like consistency.
4. Transfer the lemon curd carefully into pre-baked tart shells, allowing natural cooling to enhance its dense, velvety structure.
5. Prepare a precise sugar syrup by combining water and sugar in a saucepan, heating to exactly 250˚ F while monitoring with a candy thermometer.
6. Simultaneously whip egg whites using an immaculate, grease-free electric mixer, generating a light, frothy foundation.
7. Introduce the scorching sugar syrup into the egg whites with meticulous precision, streaming slowly to prevent curdling and maintain a smooth meringue texture.
8. Continuously beat the mixture until it transforms into a glossy, stable meringue with pronounced, sturdy peaks that hold their shape effortlessly.
9. Generously drape the meringue across the cooled lemon curd, creating elegant swirls and peaks that completely envelop the tart’s surface.
10. Optional: Apply gentle torching to create a golden, caramelized exterior that adds visual drama and depth of flavor.

Notes

• Master precise temperature control to prevent egg scrambling during lemon curd preparation.
• Maintain clean, grease-free equipment when whipping meringue for optimal volume and stability.
• Create a silky lemon curd by whisking continuously and gradually incorporating cold butter.
• Use a candy thermometer for foolproof sugar syrup and meringue perfection.
• Toast meringue carefully with a kitchen torch for a professional, golden-brown aesthetic.
• Allow lemon curd to cool and set naturally for the best texture and flavor development.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Simmering
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 360
• Sugar: 64 g
• Sodium: 50 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 0 g
• Protein: 5 g
• Cholesterol: 180 mg