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.
This one uses sweetcrust pastry (pâte sablée) and lemon curd as the filling. Just top with meringue for that other classic: lemon meringue pie.
50 K 4.8/5 (25 reviews)
3 hours 25 min.
Easy
2 s
3 IngredientsLast modified on: March 23th 2016
For 2 s, you will need:
- 1
600 g sweetcrust pastry (pâte sablée) - 2
1 kg lime (or lemon) curd - 3
800 g italian meringue (optional) - Total weight: 1,600 grams
Change measures:
Times for this recipe
Preparation: 55 min.
Resting: 2 hours
Cooking: 30 min.
All in all: 3 hours 25 min.
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 | 740 RDI=290 % | 5,780 RDI=550 % | 3,240 RDI=490 % | 38,950 RDI=1,950 % | 163,080 RDI: 1,950 % |
| Per 100 g | 50 RDI=20 % | 360 RDI=30 % | 200 RDI=30 % | 2,430 RDI=120 % | 10,190 RDI: 120 % |
| Per | 370 RDI=140 % | 2,890 RDI=270 % | 1,620 RDI=250 % | 19,480 RDI=970 % | 81,540 RDI: 970 % |
How much will it cost?
- For 2 s : 6.05 €
- Per : 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: How to roll out pastry for a tart, Chocolate tart, Apricot and almond cream tart, Late summer tart with plums and apricots, Pistachio custard tart, ... See them all 43
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