Zippy Tarte Au Citron Recipe: Tangy Lemon Meringue Magic

The delicate art of crafting a classic tarte au citron brings sunshine to any dessert table.

Bakers who master this French culinary gem create a perfect balance of tangy and sweet flavors.

The lemon meringue tart shines with its golden, pillowy topping and vibrant citrus filling.

Silky smooth lemon curd nestles beneath a cloud-like meringue that melts on your tongue.

Each slice promises a delightful dance of textures and bright, zesty notes.

The crisp pastry base provides a buttery foundation that complements the intense lemon flavor.

You’ll fall in love with this elegant dessert that captures the essence of French patisserie.

Dive into this recipe and unleash your inner pastry chef with a dessert that’s sure to impress.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Calories: 300 kcal

Servings: 9

Tarte Au Citron (Lemon Meringue Tart): Ingredient Guide

• All-Purpose Flour: The sturdy base that provides structure and crumbly texture for your delicate tart.
• Powdered Sugar: Adds subtle sweetness and helps create a delicate, melt-in-your-mouth crust.
• Unsalted Butter: Creates rich, flaky layers and ensures a smooth, tender pastry base.
• Salt: Enhances overall flavor and balances the sweetness of the tart.
• Egg Yolk: Binds ingredients and adds luxurious richness to the pastry.

• Egg Yolks: Provide creamy, silky texture and act as natural thickening agent.
• Granulated Sugar: Sweetens and helps stabilize the curd's consistency.
• Lemon Zest: Intensifies bright, citrusy flavor and adds aromatic depth.
• Lemon Juice: Delivers sharp, tangy taste that defines the tart's signature profile.
• Unsalted Butter: Creates smooth, glossy finish and rounds out the curd's flavor.

• Egg Whites: Creates light, airy texture and serves as the base for fluffy topping.
• Granulated Sugar: Provides sweetness and helps stabilize meringue structure.
• Water: Helps dissolve sugar and create smooth, glossy syrup for meringue.

Equipment Needed for Tarte Au Citron (Lemon Meringue Tart)

• Electric Mixer: Essential for whipping egg whites into perfect meringue.
• Candy Thermometer: Crucial for precise temperature monitoring of sugar syrup and lemon curd.
• Heat-Safe Bowl: Needed for creating lemon curd using double boiler method.
• Small Saucepan: Used for heating sugar syrup to the right temperature.
• Whisk: Necessary for mixing lemon curd and egg whites smoothly.
• Kitchen Torch (optional): Great for toasting meringue to golden perfection.
• Tart Shell Mold: Required for shaping and baking the tart base.
• Measuring Cups and Spoons: Important for accurate ingredient quantities.

How to Prepare Tarte Au Citron (Lemon Meringue Tart)

• Lemon Curd Foundation

Craft a silky custard base by combining zesty citrus ingredients in a warm water bath. Gently stir the mixture, allowing flavors to meld and thicken into a luxurious spread.

• Custard Transformation

Incorporate cold butter into the warming mixture, creating a smooth, glossy texture. Continue stirring until the curd reaches a rich, creamy consistency that coats the back of a spoon.

• Meringue Magic

Create a glossy cloud-like topping by carefully heating sugar syrup while whipping egg whites to a fluffy cloud. Slowly blend the hot syrup into the whites, transforming them into a billowy, shiny crown.

• Meringue Sculpting

Generously spread the airy meringue over the chilled lemon base, creating elegant peaks and swirls. For an extra touch of drama, use a kitchen torch to kiss the surface with a golden-brown glow.

• Tart Assembly

Allow the tart to rest and set, letting the layers meld together into a harmonious dessert that balances tangy brightness with sweet, cloudlike peaks. Chill before serving to enhance the flavor and texture.

Tips for Elevating Tarte Au Citron (Lemon Meringue Tart)

• Add a pinch of cream of tartar or cornstarch to egg whites for extra stability and smoother texture, preventing weeping or separation during baking.
• Use fresh, organic lemons and grate only the bright yellow part of the peel, avoiding the bitter white pith for maximum citrusy flavor and aromatic intensity.
• Adjust lemon juice quantity to personalize the tart's tanginess – less juice creates a sweeter profile, while more delivers a sharp, bright citrus punch.
• If lacking a kitchen torch, place the meringue-topped tart under the broiler for 2-3 minutes, watching carefully to achieve a golden-brown caramelized surface without burning.
• Prepare individual components separately up to 2 days in advance – store lemon curd and pre-baked tart shell in the refrigerator, assembling just before serving to maintain optimal texture and freshness.

Serving Suggestions for Tarte Au Citron (Lemon Meringue Tart)

• Dessert Companions: Refreshing Beverage Pairings
• Crisp white wine or champagne complements the tangy lemon tart perfectly, balancing its rich sweetness and zesty flavor profile.
• Tea Time Elegance: Afternoon Delight
• Serve alongside Earl Grey or chamomile tea, which enhances the delicate citrus notes and provides a sophisticated dessert experience.
• Garnish Glory: Decorative Touches
• Sprinkle fresh mint leaves or edible flowers around the tart plate, adding visual appeal and a subtle aromatic touch that elevates the presentation.
• Seasonal Serving Suggestion: Summer Coolness
• Present the tart slightly chilled on a beautiful white plate with a small scoop of vanilla bean ice cream, creating a delightful temperature contrast and creamy complement.

How to Store Tarte Au Citron (Lemon Meringue Tart)

• Delightful Storage Solutions: Keeping Your Tarte Au Citron Fresh
• Cooling Technique: Allow the tart to rest at room temperature for 30-45 minutes after preparation to help stabilize the delicate lemon curd and meringue layers.
• Refrigeration Strategy: Store the tart in an airtight container with a loose cover to prevent condensation from disrupting the meringue's beautiful texture. Consume within 2-3 days for optimal taste and presentation.
• Moisture Management: Place a paper towel gently over the tart before covering to absorb excess moisture and maintain the meringue's pristine surface during refrigeration.
• Single-Serving Separation: When storing multiple slices, use parchment paper between each piece to prevent sticking and protect the delicate meringue from breaking or losing its elegant shape.

Tangy Tarte Au Citron

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4.7 from 14 reviews

• Total Time: 40 minutes
• Yield: 9 1x

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Description

Classic French tarte au citron showcases zesty lemon curd nestled in a buttery pastry shell, crowned with pillowy meringue. Silky, tangy layers delight palates with balanced sweetness, inviting passionate bakers to savor this elegant dessert.

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Ingredients

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• 2 eggs, room temp
• 4 egg yolks, room temp
• 4 egg whites, room temp
• ½ cup (120 ml) fresh lemon juice
• 8 tbsps (113 g) unsalted butter, cold and cubed
• ⅔ cup (133 g) granulated sugar
• 1 ⅓ cups (267 g) granulated sugar
• ¼ tsp (1.5 g) salt
• ⅓ cup (80 ml) water

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Instructions

1. Lemon Curd Preparation: Craft a luxurious lemon curd by delicately whisking ingredients over a gentle water bath, ensuring smooth integration without egg scrambling.
2. Curd Refinement: Continuously stir the mixture as it transforms, developing a decadent custard-like consistency while maintaining a silky texture through careful heat manipulation.
3. Butter Integration: Fold cold butter cubes into the curd, creating a glossy, emulsified mixture that promises rich, velvety depth.
4. Tart Assembly: Lovingly pour the finished lemon curd into a pre-baked tart shell, allowing natural cooling to set its elegant structure.
5. Meringue Foundation: Craft a precise sugar syrup by heating to exactly 250˚ F, simultaneously whipping egg whites to a light, airy base using an immaculate mixer.
6. Meringue Transformation: Meticulously stream the molten sugar syrup into whipped egg whites, beating continuously to generate a lustrous, stable meringue with dramatic, firm peaks.
7. Final Presentation: Lavishly drape the glossy meringue over the cooled lemon curd, sculpting dramatic swirls that completely encase the tart’s surface.
8. Optional Caramelization: Apply a gentle torch to create a golden, caramelized exterior that adds stunning visual appeal and complex flavor nuances.

Notes

• Master Egg Whisking: Prevent scrambling by constant, gentle stirring over a water bath, ensuring smooth, silky lemon curd without direct heat contact.
• Temperature Precision: Use a candy thermometer when creating sugar syrup, heating to exactly 250˚F for perfect meringue stability and glossy texture.
• Clean Mixing Technique: Ensure electric mixer and bowls are immaculately grease-free to achieve maximum egg white volume and stable meringue peaks.
• Torching Tips: Optional final step adds caramelized golden color and enhances flavor complexity, creating stunning visual and taste dimension to the tart.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Simmering
• Cuisine: French

Nutrition

• Serving Size: 9
• Calories: 300
• Sugar: 21 g
• Sodium: 50 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 0 g
• Protein: 3 g
• Cholesterol: 130 mg