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Blind-baking the tart shell with pie weights first is what prevents a soggy bottom once the lemon curd goes in - skip this and the pastry never fully crisps under the weight of the filling. A torched, swirled meringue on top brings the classic sweet-tart contrast that makes this tart a French bistro staple.
Per serving
340kcal
Calories
5g
Prep Time
40 min
Cook Time
35 min
Servings
8 people
Difficulty
hard
Protein
44g
Carbs
17g
Fat
1g
Fiber
30g
Sugar
Follow step-by-step with voice guidance.
Preheat the oven to 190°C (375°F). Roll out the tart dough and press it into a 9-inch tart pan, trimming any excess. Prick the bottom with a fork.
Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 8-10 minutes, until golden. Let cool.
For the lemon curd, whisk together the sugar, cornstarch, lemon zest, and lemon juice in a saucepan.
Whisk in the eggs and egg yolks, then cook over medium heat, whisking constantly, for 6-8 minutes, until thickened.
Remove from the heat and whisk in the butter until fully melted and smooth.
Pour the lemon curd into the cooled tart shell, smoothing the top, and refrigerate for at least 2 hours, until set.
For the meringue, whip the egg whites on medium speed until foamy, then gradually add the sugar, continuing to whip until stiff, glossy peaks form.
Spread or pipe the meringue over the chilled lemon curd, creating peaks and swirls.
Using a kitchen torch, caramelize the meringue peaks until golden brown, or place under a broiler for 1-2 minutes, watching closely.
Serve immediately or refrigerate until ready to serve.
Blind-Bake the Shell Fully: A properly baked, golden tart shell is essential for a crisp base - an underbaked shell will turn soggy once the lemon curd is added. Cook the Curd Until Properly Thickened: The curd should coat the back of a spoon and hold a line when you run your finger through it - undercooking leaves a runny filling that won't set properly. Torch the Meringue Just Before Serving: The caramelized peaks look and taste best fresh, so save this final step until you're ready to serve the tart.
This usually happens when the meringue isn't whipped to fully stiff, glossy peaks, or is spread over a curd that's too cold - make sure the meringue holds firm peaks before spreading, and consider bringing the curd to room temperature briefly first.
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