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.
Ingredients
Scale
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
Instructions
- 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.
- Maintain constant motion while the mixture gradually thickens, ensuring a silky texture develops without direct heat contact.
- Incorporate cold butter cubes incrementally, blending until completely emulsified and the curd reaches a rich, custard-like consistency.
- Transfer the lemon curd carefully into pre-baked tart shells, allowing natural cooling to enhance its dense, velvety structure.
- Prepare a precise sugar syrup by combining water and sugar in a saucepan, heating to exactly 250˚ F while monitoring with a candy thermometer.
- Simultaneously whip egg whites using an immaculate, grease-free electric mixer, generating a light, frothy foundation.
- Introduce the scorching sugar syrup into the egg whites with meticulous precision, streaming slowly to prevent curdling and maintain a smooth meringue texture.
- Continuously beat the mixture until it transforms into a glossy, stable meringue with pronounced, sturdy peaks that hold their shape effortlessly.
- Generously drape the meringue across the cooled lemon curd, creating elegant swirls and peaks that completely envelop the tart’s surface.
- 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