Pâte Sucrée, Lemon Cream & Meringue

This lemon tart combines a crisp sweet dough shell with a smooth, rich lemon cream. The filling has plenty of fresh lemon juice and zest for acidity, balanced with sugar and butter.

I made this lemon tart many times while working in catering at Carleton University. One day, the university president was hosting a party at her residence. She normally didn't eat much dessert, but she tried this lemon tart and loved it.

I've always remembered that compliment. This tart has the balance I like: a crisp sweet dough shell, a bright lemon filling that is rich but still tart, and a light meringue finish.

Baking the Sweet Dough

Use ½ recipe of sweet dough for the tart shell:

200g flour
100g butter
100g sugar
1 egg
2g baking powder

Line the tart ring or pan with the sweet dough.

Bake at 350°F (175°C) until the shell is completely baked and lightly golden. Cool completely before adding the lemon filling.

Lemon Cream

150g whole eggs
180g sugar
150g fresh lemon juice
Zest of 3 lemons
225g unsalted butter

Place the sugar, lemon juice, and lemon zest in a saucepan.

Whisk the eggs, then add them to the saucepan. Cook while whisking continuously until the mixture comes to a boil and thickens.

Transfer the cooked lemon mixture to a food processor.

Add the butter a little at a time, processing continuously until all the butter is incorporated and the lemon cream is completely smooth and glossy.

A whisk or handheld mixer can also be used, but I prefer the food processor because it incorporates the butter very smoothly and helps prevent little clumps of butter from remaining in the cream.

Fill the cooled tart shell with the lemon cream, smooth the surface, and chill until set.

Finish with Italian meringue or French meringue, then pipe or spread it decoratively over the tart use kitchen torch lightly caramel the meringue .

Why I Use a Food Processor

The butter is added gradually to the cooked lemon mixture. Processing it continuously helps break the butter into the mixture evenly, producing a smooth, homogeneous cream without pieces of butter left behind.

Plated Lemon Tart

with Fruit Coulis & Torched Meringue

For catering service, I like to cut the finished lemon tart into small, elegant portions rather than serving large slices.

Spread or swipe a small amount of fruit coulis across the dessert plate.

Place one portion of chilled lemon tart over or alongside the coulis.

Pipe the meringue decoratively onto the individual piece of tart. Using a kitchen torch, lightly caramelize the meringue until the peaks are golden brown, leaving some areas white for contrast.

Serve immediately or hold appropriately for service.

The Balance of the Plate

The plate has several contrasting elements working together:

Sweet dough — crisp and buttery
Lemon cream — rich, silky and tart
Meringue — sweet, light and softly toasted
Fruit coulis — adds acidity, fruit flavor and color

Lemon Tart