Description
This Meyer Lemon Tart (Tart Au Citron) is a classic French dessert featuring a crisp, buttery crust filled with a luscious, tangy Meyer lemon custard. The tart combines a sweet and tart balance, perfect for lemon lovers seeking a creamy texture with vibrant citrus notes.
Ingredients
Scale
For the Tart Dough:
- 12 tablespoons (169 grams) unsalted butter, room temperature
- 1/2 teaspoon kosher salt
- 1 cup (120 grams) powdered sugar, sifted
- 1/4 cup (28 grams) almond flour, sifted to remove lumps
- 1-1/2 teaspoons pure vanilla extract
- 1 large (50 grams) egg
- 1 large (20 grams) egg yolk
- 2-1/2 cups (314 grams) unbleached all-purpose flour, sifted
For the Lemon Filling:
- 3/4 cup (150 grams) granulated sugar
- 3 teaspoons lemon zest (about 2-3 Meyer lemons)
- 3/4 cup (180 ml) fresh squeezed Meyer lemon juice (4-6 lemons depending on size)
- 4 large (80 grams) egg yolks
- 2 large (100 grams) eggs
- 8 tablespoons (113 grams) unsalted butter, room temperature
For the Meringue Topping:
- 3 large (90 grams) egg whites
- 1/2 cup (100 grams) granulated sugar
Instructions
- Prepare the Tart Dough: In a mixing bowl, cream the unsalted butter with kosher salt and powdered sugar until light and fluffy. Add almond flour and vanilla extract, mixing until combined. Beat in the whole egg and egg yolk. Gradually add sifted all-purpose flour and mix until dough forms. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Blind Bake the Tart Shell: Preheat the oven to 350°F (175°C). Roll out the chilled dough and fit it into a tart pan. Prick the bottom with a fork, line with parchment paper, and fill with pie weights. Bake for 15 minutes, remove the weights and parchment, then bake for another 10 minutes or until golden. Let it cool completely.
- Make the Lemon Filling: In a heatproof bowl, whisk together granulated sugar, lemon zest, Meyer lemon juice, egg yolks, and whole eggs. Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the mixture thickens to a custard-like consistency, about 10 minutes. Remove from heat and whisk in butter until smooth. Strain the lemon curd to remove zest bits and let it cool slightly.
- Fill the Tart Shell: Pour the warm lemon curd into the cooled tart shell, smoothing out the surface. Chill in the refrigerator while preparing the meringue topping.
- Prepare the Meringue: In a clean bowl, beat the egg whites until foamy. Gradually add granulated sugar and continue beating until stiff peaks form and the meringue is glossy.
- Top and Brown the Meringue: Spread the meringue over the chilled lemon filling, creating peaks with the back of a spoon or piping if desired. Using a kitchen torch, gently brown the meringue until golden. Alternatively, place under a broiler for 1-2 minutes while watching carefully to prevent burning.
- Serve the Tart: Allow the tart to rest at room temperature for 10-15 minutes before serving. Slice and enjoy the perfect balance of buttery crust, tart lemon filling, and sweet meringue topping.
Notes
- A delicious lemon tart with a creamy and tart filling that is sure to impress.
- The lemon curd filling is one of the easiest citrus curds to prepare, using a double boiler to prevent curdling.
- Using Meyer lemons provides a sweeter, less acidic flavor than regular lemons, enhancing the tart’s taste.
- Ensure all ingredients for the meringue are at room temperature to achieve maximum volume.
- Blind baking the crust prevents sogginess from the lemon filling.
Nutrition
- Serving Size: 1 slice (1/10th of tart)
- Calories: 433 kcal
- Sugar: 28 g
- Sodium: 127 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 156 mg
