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Lemon Tart / Meringue Pie

Lemon tart is one of the great classics of French patisserie. The are lots of versions with different kinds of pastry and filling.

This one uses sweetcrust pastry (pâte sablée) and lemon curd as the filling. Just top with meringue for that other classic: lemon meringue pie.

33K 24 4.8

Last modified on: March 23^th 2016

Keywords for this recipe:Lemon tart Lemon curd Sweet crust pastry Pastry Meringue

For 1 , you will need:

1 300 g Sweetcrust pastry (pâte sablée)
2 500 g Lime (or lemon) curd
3 400 g Italian Meringue (optional)
Total weight: 1,200 grams

Change these quantities to make: 1 2 s 3 s

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
51 min.	2 hours	30 min.	3 hours 21 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
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Step by step recipe

Stage 1 - 30 min.

Lemon Tart / Meringue Pie : Photo of step #1

Roll out the pastry and line the tart tin or mould, then "bake blind".

Stage 2 - 2 min.

Lemon Tart / Meringue Pie : Photo of step #2

Once it has cooled, take the pastry case out of the tin or mould and transfer to a serving plate.

Stage 3 - 30 min.

Lemon Tart / Meringue Pie : Photo of step #3

Prepare 500 g of lemon curd.

Stage 4 - 2 min.

Lemon Tart / Meringue Pie : Photo of step #4

Pour the lemon curd into the tart case while it is still warm.

Stage 5 - 2 min.

Lemon Tart / Meringue Pie : Photo of step #5

Smooth the top of the filling with a palette-knife and refrigerate for at least 2 hours.

Stage 6 - 2 hours

Lemon Tart / Meringue Pie : Photo of step #6

Your lemon tart is ready.

Stage 7 - 10 min.

Lemon Tart / Meringue Pie : Photo of step #7

To turn this into a lemon meringue pie, follow the same method as for pear and lime meringue pie. Cover the filling with rosettes of meringue piped with a forcing bag.

Stage 8 - 5 min.

Lemon Tart / Meringue Pie : Photo of step #8

Finish by browning the meringue with a gas torch or under a very hot grill for a few seconds.

Remarks

If you don't feel confident about making Italian meringue, normal meringue works well, too.

Keeping

1 or 2 days in the fridge.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,916 Kcal or 8,022 Kj	44 gr	454 gr	171 gr
96 %	17 %	43 %	26 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
160 Kcal or 670 Kj	4 gr	38 gr	14 gr
8 %	1 %	4 %	2 %

Per
Energetic value	Proteins	Carbohydrates	Fats
1,916 Kcal or 8,022 Kj	44 gr	454 gr	171 gr
96 %	17 %	43 %	26 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 1 : 3.51 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

This recipe uses (among others)

	Lime (or lemon) curd: You can get more informations, or check-out other recipes which use it, for example: Two-coloured chocolate-orange tart, Little lime tarts, ... All
	Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Flaked almond tart, Blackberry and almond fondant tart, Lemon and grated apple tart, Pistachio custard tart, Tatin apple diplomat tart, ... All

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