Lemon Tart

Lemon Tart is a dessert that merges the strong acid flavor of lemon with the sweetness of butter and sugar. It is recommended to every lemon lover!

5 from 1 vote

Prep Time 30

Cook Time 25

Refrigeration Time 3

Total Time 3 55

Course Dessert

Cuisine French, Italian

Servings 12

Calories 200 kcal

Using a kitchen aid with the kneading head (or any equivalent mixer), mix your flour and butter together for a couple of minutes
Add the salt, zest and egg yolk and water while mixing and let it knead for 4-5 minutes, until a dough starts forming
Once done, remove it from the mixer and place your dough on a cling film, and flatten it a bit to get a circular shape
Cover your dough completely with cling film and refrigerate for an hour
With some butter at room temperature, use a brush to butter your tart mold
Once the dough is cold, flour your work surface and start spreading it using a pastry roll
When the size is big enough to cover the tart mold, roll your dough around your pastry roll and unroll it over your tart mold
Using your hands, gently press the dough inside the mold to give it its shape and cut all the outside excess (you can use them later on or refrigerate/freeze them)
With a fork, pick the surface at several places to avoid the dough from rising in volume
Preheat your oven at 180 degrees Celsius (356 degrees Fahrenheit) with convection on
Place a parchment paper on your dough and beans (to put pressure on the surface)
Place in the oven for 20 minutes
Remove from the oven, remove the parchment paper and beans, beat one egg and brush it over your tart crust
Place back in the oven for 5-10 mins or until golden brown
Let your tart crust cool on a cooling grid

In a mixing bowl, whisk your egg yolks with the sugar
In a pot, add the lemon zest, lemon juice, water, salt and corn flour
Mix everything well using a whisk and turn heat under the pot (medium heat)
Keep stirring well until the corn flour starts being cooked and the texture of your mixture thickens
Once it thickens, remove from heat, pour half of it inside the mixing bowl when your eggs and sugar mixture is
Whisk very well and pour back this mixture in the pot and place it back on medium heat
Keep whisking well while it cooks for about 3-5 minutes
Then remove from heat, toss in the butter and mix very well until dissolved
Pour the mixture in a new bowl, cover it with plastic wrap and let it cool for about 15 minutes
Now pour the lemon curd inside your tart and place it in the fridge for about 2 to 3 hours

Once your tart is cold enough, sprinkle it generously with shredded coconut
Add strawberries cut in half around it (you can do part of it just like the picture)
Place your meringues only when you're ready to serve, never place the meringues in the fridge and never let them remain too long on the tart. Otherwise they will absorb humidity and soften

You can use Soft Italian Meringue as a topping
Feel free to sprinkle with powdered sugar for additional sweetness, or instead of coconut
Strawberries can be replaced with blackberries
A blackberry syrup will go along greatly with your tart

Keyword lemon, meringue, pie, recipe, tart