French Lemon Meringue Tart

This French Lemon Meringue Tart has a traditional american tart running for it's money!

0 from 0 votes

Print Pin

Course: Dessert

Cuisine: French

Keyword: Lemon, Meringue, Tart

Prep Time: 20 minutes

Cook Time: 30 minutes

Resting Time: 40 minutes

Total Time: 1 hour 30 minutes

Servings:

Calories: 599kcal

Sift together the flour and powdered sugar.
Cut the butter into the flour and sugar until it resembles sand.
Add the egg and loosely mix the dough.
Dump the dough out onto the counter top and with the palm of your hand, push the dough away from you, crushing it as you go. Repeat 2-3 times or until the dough comes together to form a smooth dough.
Pull into a ball and then flatten slightly. Cover in plastic wrap and let chill in the fridge for about 20 minutes.
After the dough is chilled, place it on a lightly floured worktop. Roll out the dough, moving the dough and making sure there is enough flour so it does not stick.
Transfer to a tart circle or pan and work the dough into the corners. Roll the rolling pin over the top of the tart pan to remove any excess dough. With your thumb, smooth out the dough that may have been pushed down by the rolling pin.
Dock the bottom of the tart shell and put it in the freezer for at least 20 minutes.
After the shell has chilled, place in an oven preheated at 170°c (340°F) for 20 minutes or until the tart shell is golden brown.
Set aside on a cooling rack.

In a bowl, mix the eggs and half of the sugar in a bowl until lightened in color. Add the créme à poudre (or corn starch) and mix again.
In a sauce pan, bring the lemon juice, butter and other half of the sugar to a boil.
While whisking the egg mixture, slowly add the liquids, until completely combined.
Transfer everything back to the sauce pan and cook on medium heat for about 10 minutes, stirring constantly. The filling should be thickened and coat the back of a spoon.
Pour directly into the tart shell. Smooth out the surface and transfer to the fridge to chill.

Bring the water and sugar to boil in a sauce pan. When the temperature reaches 110°C (230°F) , start whisking the egg whites in a stand mixer on medium high speed.
Once the sugar mixture has reaches 118°-120°c (244°-248°F), lower the speed on the mixer and slowly pour the hot syrup into the mixer bowl. Aim for the inside side of the bowl, if you pour onto the whisk, it'll get kicked around and create a big mess.
Continue to whisk until the meringue has cooled down, about 10 minutes or so.
Transfer the meringue to a piping bag equipped with any piping tip of your choice and decorate the top of the tart as desired. Toast the meringue with a small blowtorch if desired.