An iconic French pastry classic: a crispy, golden crust filled with a silky, tangy lemon cream, crowned with a light and perfectly puffed meringue. This dessert with its luminous and balanced flavors will delight lemon lovers and enchant all your guests.
⏱️95 min
📊Medium
👥8 servings
🍽️Dessert
vegetarianfestivefamily
Ingredients
250 gflour
125 gcold butter cut into cubes
2 piècesegg yolks
50 ggranulated sugar
1 pincéefine salt
2 cuillères à soupecold water
4 piècesuntreated yellow lemons
1 boîte de 397gsweetened condensed milk
3 pièceswhole eggs
200 gpowdered sugar
4 piècesegg whites
1 cuillère à soupecornstarch
Instructions
1PREPARE THE SHORTCRUST PASTRY: In a bowl, mix the flour and fine salt. Add the cold butter cut into small cubes and work it with your fingertips until the texture resembles coarse sand or breadcrumbs. Pour in the egg yolks and cold water, then gently mix with a fork until a homogeneous dough forms without overworking the pastry. Wrap in plastic film and let rest in the refrigerator for at least 30 minutes.
2LINE THE TART PAN: Preheat your oven to 200°C (thermostat 6-7). On a lightly floured work surface, roll out the shortcrust pastry to 3 millimeters thick. Gently place it in a 28-centimeter diameter tart pan that has been buttered. Prick the bottom with a fork to prevent bubbling, then line with parchment paper and fill with baking beans. Bake for 15 minutes, then remove the beans and paper, and cook for an additional 5 minutes until the crust is lightly golden.
3PREPARE THE LEMON CREAM: While the crust is baking, squeeze the lemons to obtain approximately 200 milliliters of fresh juice. In a bowl, whisk the 3 whole eggs with 100 grams of granulated sugar until the mixture whitens, approximately 3 minutes with an electric whisk. Gradually pour in the sweetened condensed milk while continuing to whisk, then incorporate the fresh lemon juice and sifted cornstarch. The mixture should be homogeneous and slightly foamy.
4FILL THE TART: Pour the lemon cream into the pre-baked and still-warm tart shell. Smooth the surface with a spatula. Bake at 180°C (thermostat 6) for 15 to 18 minutes, until the cream is set at the edges but retains a slight jiggle in the center, a sign that it will continue to cook as it cools. This texture will result in a melting and velvety cream.
5PREPARE THE MERINGUE: Remove the tart from the oven and let it cool for 10 minutes at room temperature. Meanwhile, beat the 4 egg whites until stiff peaks form using an electric mixer, starting at low speed then gradually increasing until firm and glossy peaks form, approximately 5 minutes. Gently incorporate the powdered sugar in three additions while continuing to whisk gently with each addition, until you have smooth, glossy, and firm meringue without overworking it to prevent it from becoming liquid.
6GARNISH AND BAKE: Generously spread the meringue over the still-warm tart, distributing it evenly and creating regular peaks with the back of a spoon or a spatula. Bake at 200°C (thermostat 6-7) for 10 to 12 minutes, until the meringue is golden and lightly colored on the peaks, but remains cream-white at the base. Remove the tart from the oven and let it cool completely at room temperature before serving.