1,459 easy and fully explained recipes, with +66K photos and 78 videos

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.

47 K 4.8/5 (25 reviews)

3 hours 25 min. difficulté

Easy

3.05 €

3 Ingredients

Last modified on: March 23^th 2016

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: 800 grams

Change these quantities to make:

1 2 s 3 s

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 55 min.

Resting: 2 hours

Cooking: 30 min.

All in all: 3 hours 25 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 30 min.

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

Stage 2 - 2 min.

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

Stage 3 - 30 min.

Prepare 500 g of lemon curd.

Stage 4 - 2 min.

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

Stage 5 - 2 min.

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

Stage 6 - 2 hours

Your lemon tart is ready.

Stage 7 - 10 min.

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.

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.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	370 RDI=140 %	2,890 RDI=270 %	1,620 RDI=250 %	19,480 RDI=970 %	81,540 RDI: 970 %
Per 100 g	50 RDI=20 %	360 RDI=30 %	200 RDI=30 %	2,430 RDI=120 %	10,190 RDI: 120 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, Milk, Egg, Nuts

How much will it cost?

For 1 : 3.05 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Lime (or lemon) curd

You can get more informations, or check-out other recipes which use it, for example: Little lime tarts, Two-coloured chocolate-orange tart, ... See them all 2

Sweetcrust pastry (pâte sablée)

You can get more informations, or check-out other recipes which use it, for example: Blackberry and almond fondant tart, Parisian-style chocolate custard tart, How to make tart cases, Rhubarb tart, Strawberry Verveine Tart , ... See them all 42

Other recipes you may also like

Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
May 8^th 2020330 K5 1 hour 15 min.

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
July 4^th 2018328 K4 2 hours 30 min.

Note: We'll never share your e-mail address with anyone else.