Lemon meringue tarts Recipe

A zingy citrus filling for tarts or pies topped with meringue.

  • Preparation
  • Cooking time
  • Rest time
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(2 votes) 5/5

Les ingrédients

Pour people
  • Mini cooked sweet pastry tart cases : 36 whole
  • For the cream
  • Lemon(s) : 8 whole
  • Caster sugar : 400 g
  • Unsalted butter : 200 g
  • Whole egg(s) : 6 whole
  • Egg yolk(s) : 2 whole
  • For the garnish(es)
  • Egg white(s) : 150 g
  • Caster sugar : 75 g


  • ETAPE 1

    Zest and juice the lemons into a saucepan. Dice the butter and add to the pan, along with the sugar. Place the pan over a medium heat and allow the butter to melt. Reduce the heat and then one at a time, whisk in the eggs and the yolks. Continue whisking until you have a thick mixture that resembles custard and coats the back of a spoon. Remove from the heat and allow to cool.

    While the lemon curd is cooling, prepare the meringue.


    Place the egg whites and sugar in a large bowl over a pan of simmering water. Whisk together until frothy and slightly warm. Remove from the heat and continue whisking until firm. Transfer the mixture to a piping bag fitted with a star-shaped nozzle and pipe little peaks.

Chef's tip

«Blow torch the end product for a professional finish and look for your dessert. »

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