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Tarte au Citron Meringuée (Lemon Meringue Tart)

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  • Author: Bake to the roots
  • Prep Time: 60
  • Cook Time: 35
  • Total Time: 600


Delicious and famous French classic: Tarte au Citron Meringuée. A lemon tart with a silky sweet meringue topping. So good!



For the dough

  • 5 oz. (140g) butter
  • 3/4 cup (90g) confectioners’ sugar
  • zest of 1 organic lemon
  • 1/2 tsp. vanilla extract
  • 1/2 cup (40g) ground almonds (blanched)
  • 1 3/4 (230g) all-purpose flour
  • 1/4 tsp. rosemary, chopped
  • pinch of salt
  • 1 medium egg
  • 1 medium egg yolk

For the lemon cream

  • 4 large organic lemons (about 5 fl. oz.)
  • 4 medium eggs
  • 1 1/4 cups (150g) confectioners’ sugar
  • 1/4 cup (60g) butter

For the meringue

  • 3 medium egg whites
  • 3.5 oz. (100g) confectioners’ sugar


  1. Add the butter and confectioners’ sugar to a large bowl and mix until light and fluffy. Add the lemon zest, vanilla extract, and ground almonds and mix in. Mix the flour with rosemary, and salt and add together with the egg and egg yolk to the bowl. Mix until the dough starts coming together. Shape into a ball, flatten, wrap in plastic wrap and place in the fridge overnight.
  2. Roll out the dough on a floured surface and transfer to an 9 inches (23cm) tart tin with loose bottom. Press into the tin and cut off overlapping dough. The dough should stick out slightly over the edge cause it will sink down a bit while baking. Prick with a fork several times and place in the fridge for another hour.
  3. Preheat the oven to 390°F (180°C). Place a piece of baking parchment on the dough and fill with baking beans. Blind bake the tart base for 18-20 minutes. Take out of the oven and let cool down. In case the edges are a bit uneven, trim immediately with a sharp knife.
  4. Wash the lemons, dry and zest. Get the juices out of the lemons (you need about 5 fl.oz. and add together with the lemon zest, eggs, and confectioners’ sugar to a saucepan. Stir constantly and bring to a boil over medium-high heat. As soon as the mixture thickens and bubbles up, remove from the heat and stir another 1-2 minutes, then add the butter and stir until melted completely. Pour the filling into the pre-baked and cooled crust and let sit for about 15 minutes so the filling can develop a little skin.
  5. Preheat the oven to 270°F (130°C). Bake the taste for 15 Minutes. It should not brown or anything. Take out and let cool down completely.
  6. For the meringue add the egg whites to a large bowl and whisk until foamy, then gradually add the confectioners’ sugar and mix on high speed until the meringue is thick and glossy. Fill into a piping bag with a star tip and decorate the cooled tart with it. Use a blow torch and brown the meringue a bit (you can also use the grill in your oven). Serve immediately.


  • Enjoy baking!


  • Serving Size: 10