Servings: 8 slices
Calories: 320kcal
Ingredients
- Sweet Tart Crust Pâte Sucrée
- 1¼ cups 160 g all‑purpose flour
- ¼ cup 50 g white granulated sugar (or powdered sugar for more tender crust)
- ¼ tsp salt
- ½ cup 115 g unsalted butter, very cold, cut into small cubes
- 1 large egg cold
- ½ –1 tbsp ice water only if needed to bring dough together
- Silky Lemon Curd Filling
- 4 large egg yolks
- ½ cup 100 g white sugar
- Pinch of salt
- ½ cup 120 ml fresh lemon juice (about 3–4 lemons)
- 1 tbsp finely grated lemon zest
- 4 tbsp 60 g unsalted cold butter, cut into small cubes
- 2 tbsp heavy cream optional, for extra richness
- Swiss Meringue Topping
- 3 large egg whites room temperature
- ¾ cup 150 g granulated sugar
- ¼ tsp cream of tartar
- ½ tsp vanilla extract optional
- To Finish
- Powdered sugar for dusting (optional)
- Fresh berries lemon zest, or whipped cream (optional garnish)
Instructions
- Part 1: Make the Tart Crust
- Make the Dough
- In a food processor, pulse flour, sugar, and salt together.
- Add cold butter cubes; pulse until mixture resembles coarse crumbs with pea‑sized pieces.
- Add egg; pulse until dough just starts to clump together. Add ice water a few drops at a time only if needed.
- Do not overmix.
- Chill the Dough
- Turn dough onto a lightly floured surface; press into a disc.
- Wrap in plastic wrap; refrigerate at least 1 hour (up to overnight).
- Line the Tart Pan
- Roll chilled dough into a circle about ⅛‑inch thick on a lightly floured surface.
- Gently drape over a 9‑inch (23 cm) tart pan with removable bottom; press into sides without stretching.
- Trim excess dough flush with the rim.
- Freeze lined tart pan 30 minutes before blind baking.
- Blind Bake the Crust
- Preheat oven to 375°F (190°C).
- Line frozen tart shell with parchment paper; fill with pie weights, dried beans, or uncooked rice.
- First bake: Bake 20 minutes until edges are set and firm.
- Remove parchment and weights carefully.
- Second bake: Bake 10 more minutes until bottom is dry, golden brown, and fully baked.
- Cool completely on a wire rack before filling.
- Part 2: Make the Lemon Curd Filling
- Cook the Lemon Curd
- In a heatproof bowl, whisk egg yolks, sugar, salt, fresh lemon juice, and lemon zest until combined.
- Set bowl over a saucepan of gently simmering water (double boiler); make sure bowl does not touch the water.
- Cook over low heat, whisking constantly, 8–12 minutes until mixture is thick enough to coat the back of a spoon.
- Add Butter
- Remove from heat; whisk in cold butter cubes one at a time until fully melted and incorporated.
- Add heavy cream if using; whisk until smooth.
- For an ultra‑smooth curd, strain through a fine‑mesh sieve into a clean bowl.
- Cool the Curd
- Press a sheet of plastic wrap directly onto the surface of the curd to prevent a skin forming.
- Let cool to room temperature, then refrigerate 2–3 hours until fully set and thickened.
- Fill the Tart Shell
- Pour chilled, set lemon curd into the cooled tart shell.
- Smooth the top evenly with a small offset spatula.
- Refrigerate the assembled tart at least 4 hours (overnight is even better) before adding the meringue.
- Part 3: Make the Swiss Meringue and Finish
- Make the Swiss Meringue
- In a stand mixer bowl (or heatproof bowl), combine egg whites, sugar, and cream of tartar.
- Set bowl over a saucepan of simmering water; stir frequently with a whisk until sugar is fully dissolved and mixture reaches 160–175°F (71–80°C), about 6–8 minutes.
- Transfer to stand mixer; whip on high speed with whisk attachment until glossy, stiff peaks form and bowl has cooled to warm (about 5–7 minutes).
- Add vanilla extract if using; whip 30 more seconds.
- Top the Tart with Meringue
- Remove set tart from the fridge.
- Pile meringue generously over the lemon curd filling.
- Use the back of a spoon or offset spatula to create swirls and peaks for texture.
- Toast the Meringue
- Kitchen torch (recommended): Hold torch 2–3 inches from the surface; move in circular motions until tips are golden brown and lightly charred in spots for that classic burnished finish.
- Oven broil (alternative): Place under broiler on the top rack 2–3 minutes, watching closely — it browns very fast.
- The meringue should be beautifully golden with some charred tips throughout.
- Chill and Serve
- Refrigerate at least 30 minutes after topping with meringue before serving.
- Remove tart from pan by setting it on a jar and letting the ring fall away.
- Slice with a sharp hot knife (dip in hot water, wipe clean between cuts) for clean slices.
- Garnish with powdered sugar, lemon zest, or fresh berries if desired.
Notes
Fresh lemon juice is essential: Bottled juice is muted and dull; always use freshly squeezed.
Meyer lemons: For a slightly sweeter, less sharp lemon flavor, substitute some or all of the juice with Meyer lemon juice.
Don't rush the curd: Low heat and constant whisking are the keys to smooth, non‑scrambled lemon curd.
Skin prevention: Always press plastic wrap directly onto the curd surface while it cools.
Meringue timing: Make meringue the same day you plan to serve the tart; Swiss meringue is stable but best fresh.
Nutrition
Serving: 1slice | Calories: 320kcal | Carbohydrates: 42g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 130mg | Sodium: 120mg | Fiber: 1g | Sugar: 28g
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