Lemon meringue tart
Nutrition per serving
Lemon meringue tart: a tangy lemon filling on a sweet shortcrust base, topped with a light, golden meringue. The perfect balance between the zing of the lemon and the sweetness of the meringue.
Preparation: 40 min | Cooking: 30 min | Servings: 8 | Difficulty: Medium
Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 260 kcal · 5 g protein · 36 g carbohydrate · 10 g fat
Ingredients
- 1 shortcrust sweet pastry case
- 4 lemons (juice + zest)
- 3 eggs
- 100 g sugar
- 30 g butter
- 2 egg whites (meringue)
- 60 g sugar (meringue)
Method
- Blind-bake the pastry for 15 minutes at 180 °C.
- Thicken the lemon juice, eggs, sugar and butter over a low heat, stirring: you get a lemon curd.
- Pour the curd into the pastry case.
- Whisk the egg whites with the sugar to stiff peaks, cover the tart and brown in the oven for 8 to 10 minutes.
Nutritional benefits
Lemon, rich in vitamin C, brings an acidity that lets you cut back on sugar. The meringue, made of whisked egg whites, is airy and low in calories. A lighter dessert than it looks if you watch the sugar in the filling.
Variations and substitutions
- Made with lime.
- Pastry-free (in glasses).
- Meringue baked in the oven or browned with a blowtorch.
- With a little mascarpone in the filling.
Storage and making ahead
Ideally eat on the day (the meringue weeps); otherwise 24 hours in the fridge.
💡 Good to know
For a firm meringue, add the sugar gradually once the whites are already foamy, and whisk them until very stiff.
Read more
Discover more vegetarian recipes.
Foods in this recipe: pastry · lemons · eggs · sugar · butter.
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