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Lemon Tart - Classic French dessert featuring buttery shortcrust pastry filled with intensely lemony, smooth curd and torched meringue topping. The contrast between the crisp, sandy-textured crust and the bright, creamy lemon filling creates perfect balance of textures and flavors. Fresh lemon juice and zest provide vibrant citrus notes that cut through the richness, while the sweet meringue adds lightness and visual drama. This tart showcases technical skills in pastry making - blind baking the shell to prevent sogginess, tempering eggs for smooth curd, and achieving stiff peaks in the meringue. The result is an elegant, professional-looking dessert that impresses with both appearance and taste.
Lemon Tart - Classic French dessert featuring buttery shortcrust pastry filled with intensely lemony, smooth curd and torched meringue topping. The contrast between the crisp, sandy-textured crust and the bright, creamy lemon filling creates perfect balance of textures and flavors. Fresh lemon juice and zest provide vibrant citrus notes that cut through the richness, while the sweet meringue adds lightness and visual drama. This tart showcases technical skills in pastry making - blind baking the shell to prevent sogginess, tempering eggs for smooth curd, and achieving stiff peaks in the meringue. The result is an elegant, professional-looking dessert that impresses with both appearance and taste.
Dietary Notes
✓ Vegetarian Option
✓ Citrus Bright
✓ Elegant Presentation
♥
Why You'll Love This
Perfect Pastry: Buttery, crisp crust every time
Lemon Intensity: Bright, tangy balanced sweetness
Meringue Art: Beautiful torched peaks
Make-Ahead Components: Prepare crust and filling separately
Serve chilled lemon tart slices on individual dessert plates with the meringue peaks artistically arranged. Dust with powdered sugar or garnish with lemon zest curls and mint sprigs. Accompany with fresh berries or berry coulis for color contrast and flavor balance. Use a warm, sharp knife wiped clean between cuts for perfect slices. For special occasions, add edible flowers or gold leaf accents. Coffee or dessert wine like Moscato d'Asti complements the citrus notes. Present on a cake stand with doily for traditional elegance. Refrigerate until serving to maintain structure.
How to Store?
Lemon tart stores well in the refrigerator for up to 4 days when covered loosely with plastic wrap or in a cake dome. The meringue may weep slightly over time but remains edible. Do not freeze as the meringue becomes rubbery and the curd may separate. The crust and curd can be made ahead and stored separately for up to 2 days before assembling and adding meringue. For food safety, consume within 4 days due to the egg content in the curd. If the crust becomes soft, refresh in a 350°F oven for 5 minutes before filling. Leftover slices can be stored in individual containers for easy portion control.
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