Lemon Cream Tart with Meringue and Biscuit Base (with Blueberries)
I have tested this lemon tart inspired by the Royal Cookbook of Princess Margareta, based on the version from Sister's Kitchen, a few times. This time, I added blueberries, but I didn't mix them into the cream to keep the yellow color intact. I used sweetened condensed milk to balance the large amount of lemon juice. I didn't cover the entire surface with meringue; I preferred to leave some of the cream visible with the blueberries. If you prefer it differently, it can be completely covered.
Quick Info
Total Time: About 2 hours (includes cooling)
Preparation Time: 30-40 minutes
Baking Time: 5 minutes for the base (optional) + 35 minutes total at the end
Servings: 8-10 (for a 24-26 cm pan)
Difficulty: Medium
Recipe Type: Cream Tart, Dessert for Events or Weekends
Ingredients
Base
250 g plain biscuits (like digestive)
125-130 g butter (room temperature)
Cream
4 egg yolks
400 ml sweetened condensed milk
200 ml lemon juice (3-4 lemons)
2 tablespoons sugar (only if the condensed milk is not sweet enough)
Meringue
4 egg whites
200 g sugar
Optional
200 g blueberries (fresh or thawed, well drained)
Instructions
1. Prepare the Base
1.1. Crush the biscuits finely. A food processor speeds up the process, but you can also use a rolling pin in a bag.
1.2. Mix the biscuits with the softened butter, either in a food processor or by hand, until well combined.
1.3. Press the mixture into the bottom of a removable-bottom tart pan (24-26 cm). No need to grease the pan, as there is enough butter. Press down firmly with your fingers or the bottom of a glass to achieve a firm crust.
1.4. The base can be left raw or baked for 5-10 minutes at 180°C. I baked it for just 5 minutes. It’s not mandatory.
1.5. Allow the base to cool while you prepare the cream.
2. Lemon Cream
2.1. Squeeze the lemons. You need 200 ml of juice.
2.2. Beat the egg yolks (with a mixer or whisk) until well combined. If the condensed milk is not sweet, add 2 tablespoons of sugar.
2.3. Pour the sweetened condensed milk and lemon juice over the egg yolks. Mix well.
2.4. Pour the cream over the biscuit base and level it out.
2.5. Scatter the blueberries (well drained) into the cream, pressing them down gently without fully mixing them in (otherwise, they will color the cream).
3. Meringue
3.1. Beat the egg whites until foamy, without sugar, for 2-3 minutes.
3.2. Gradually add the sugar while mixing on low speed as you sprinkle it in, then increase the speed. Continue until it holds stiff peaks and doesn’t fall off the whisk.
3.3. Pipe the meringue over the tart using a piping bag or a thick bag with the tip cut off (about 1 cm in diameter). Cover completely or partially, as you prefer.
4. Baking
4.1. Place the tart in a preheated oven at 150°C (top and bottom heat, without fan) for 35 minutes, until the meringue turns golden.
4.2. If the meringue browns too quickly on top, move the pan lower or place protective trays on the bottom of the oven. Every oven bakes differently, so keep an eye on it after the first 7-10 minutes.
4.3. Remove the tart when the meringue is done. Allow it to cool completely, preferably at room temperature or on a balcony, before removing it from the pan.
5. Serving and Slicing
5.1. If the pan doesn’t have a removable bottom, slice the tart into quarters directly in the pan to avoid breaking the base (it’s quite fragile).
5.2. Cut into appropriate-sized pieces and carefully lift them out with a spatula.
5.3. It should be consumed once it has cooled completely.
Why I Make This Recipe Often
It’s easy to adapt for larger portions. The cream remains firm, and the base holds up well when sliced. The balanced tartness combined with the sweetness of the condensed milk works well. It’s perfect when I need a quick dessert with readily available ingredients.
Tips and Variations
Tips
Use a removable-bottom pan for easier removal of the tart.
If you have frozen blueberries, drain them a few hours in advance. If they aren’t well drained, they will release water into the cream.
The base is more fragile than a classic baked one; do not attempt to move the whole tart if it hasn’t cooled completely.
Do not leave the meringue in the oven too long; you risk drying out the base too much.
If you have leftover meringue, make small meringues on parchment paper and bake them separately at 120°C for 10-20 minutes.
Substitutions
You can also use digestive biscuits or other plain biscuits instead of regular ones.
If you use unsweetened condensed milk, add sugar to the cream to taste and cover the entire tart with meringue.
Blueberries can be omitted or replaced with other small tart fruits (raspberries, currants).
Variations
You can cover the entire tart with meringue or just one side, according to your preference.
Fruits can be incorporated directly into the cream, but the cream will lose its intense yellow color.
The base can be made solely from biscuits and butter, or completely omitted if you want a crustless version (it will resemble lemon cream in a glass).
Serving Ideas
Serve cold, after it has been in the fridge or on the balcony.
It pairs well as a dessert after a festive meal or with afternoon coffee.
Frequently Asked Questions
1. Can I use smaller or larger lemons for the juice?
Yes, you need to obtain 200 ml of juice. If the lemons are smaller, you will likely need 4-5 of them.
2. What if I don’t have a food processor? How do I crush the biscuits?
You can place them in a sturdy bag and crush them with a rolling pin or a bottle.
3. What should I do if I don’t have a removable-bottom pan?
Slice the tart directly in the pan into quarters, and carefully remove the pieces with a spatula, being mindful of the base.
4. Can I replace the condensed milk with something else?
I do not recommend it. Condensed milk gives the texture and balance between tartness and sweetness specific to this cream.
5. Can I freeze the tart?
No. The lemon cream and meringue do not freeze well.
Nutritional Values
Estimated for one serving (based on 10 servings): approximately 340 kcal
Carbohydrates: 45 g
Proteins: 6 g
Fats: 14 g
Values are approximate and depend on the biscuits and the sugar content of the condensed milk.
Storage and Reheating
Store in the fridge, covered, for up to 2 days. The base becomes moister after the first day but does not completely fall apart. I do not recommend reheating; it should be served cold. The meringue may change texture if left too long or at a high temperature, so it’s best consumed on the first or second day.
I have tested this lemon tart inspired by the Royal Cookbook of Princess Margareta, based on the version from Sister's Kitchen, a few times. This time, I added blueberries, but I didn't mix them into the cream to keep the yellow color intact. I used sweetened condensed milk to balance the large amount of lemon juice. I didn't cover the entire surface with meringue; I preferred to leave some of the cream visible with the blueberries. If you prefer it differently, it can be completely covered.
Quick Info
Total Time: About 2 hours (includes cooling)
Preparation Time: 30-40 minutes
Baking Time: 5 minutes for the base (optional) + 35 minutes total at the end
Servings: 8-10 (for a 24-26 cm pan)
Difficulty: Medium
Recipe Type: Cream Tart, Dessert for Events or Weekends
Ingredients
Base
250 g plain biscuits (like digestive)
125-130 g butter (room temperature)
Cream
4 egg yolks
400 ml sweetened condensed milk
200 ml lemon juice (3-4 lemons)
2 tablespoons sugar (only if the condensed milk is not sweet enough)
Meringue
4 egg whites
200 g sugar
Optional
200 g blueberries (fresh or thawed, well drained)
Instructions
1. Prepare the Base
1.1. Crush the biscuits finely. A food processor speeds up the process, but you can also use a rolling pin in a bag.
1.2. Mix the biscuits with the softened butter, either in a food processor or by hand, until well combined.
1.3. Press the mixture into the bottom of a removable-bottom tart pan (24-26 cm). No need to grease the pan, as there is enough butter. Press down firmly with your fingers or the bottom of a glass to achieve a firm crust.
1.4. The base can be left raw or baked for 5-10 minutes at 180°C. I baked it for just 5 minutes. It’s not mandatory.
1.5. Allow the base to cool while you prepare the cream.
2. Lemon Cream
2.1. Squeeze the lemons. You need 200 ml of juice.
2.2. Beat the egg yolks (with a mixer or whisk) until well combined. If the condensed milk is not sweet, add 2 tablespoons of sugar.
2.3. Pour the sweetened condensed milk and lemon juice over the egg yolks. Mix well.
2.4. Pour the cream over the biscuit base and level it out.
2.5. Scatter the blueberries (well drained) into the cream, pressing them down gently without fully mixing them in (otherwise, they will color the cream).
3. Meringue
3.1. Beat the egg whites until foamy, without sugar, for 2-3 minutes.
3.2. Gradually add the sugar while mixing on low speed as you sprinkle it in, then increase the speed. Continue until it holds stiff peaks and doesn’t fall off the whisk.
3.3. Pipe the meringue over the tart using a piping bag or a thick bag with the tip cut off (about 1 cm in diameter). Cover completely or partially, as you prefer.
4. Baking
4.1. Place the tart in a preheated oven at 150°C (top and bottom heat, without fan) for 35 minutes, until the meringue turns golden.
4.2. If the meringue browns too quickly on top, move the pan lower or place protective trays on the bottom of the oven. Every oven bakes differently, so keep an eye on it after the first 7-10 minutes.
4.3. Remove the tart when the meringue is done. Allow it to cool completely, preferably at room temperature or on a balcony, before removing it from the pan.
5. Serving and Slicing
5.1. If the pan doesn’t have a removable bottom, slice the tart into quarters directly in the pan to avoid breaking the base (it’s quite fragile).
5.2. Cut into appropriate-sized pieces and carefully lift them out with a spatula.
5.3. It should be consumed once it has cooled completely.
Why I Make This Recipe Often
It’s easy to adapt for larger portions. The cream remains firm, and the base holds up well when sliced. The balanced tartness combined with the sweetness of the condensed milk works well. It’s perfect when I need a quick dessert with readily available ingredients.
Tips and Variations
Tips
Use a removable-bottom pan for easier removal of the tart.
If you have frozen blueberries, drain them a few hours in advance. If they aren’t well drained, they will release water into the cream.
The base is more fragile than a classic baked one; do not attempt to move the whole tart if it hasn’t cooled completely.
Do not leave the meringue in the oven too long; you risk drying out the base too much.
If you have leftover meringue, make small meringues on parchment paper and bake them separately at 120°C for 10-20 minutes.
Substitutions
You can also use digestive biscuits or other plain biscuits instead of regular ones.
If you use unsweetened condensed milk, add sugar to the cream to taste and cover the entire tart with meringue.
Blueberries can be omitted or replaced with other small tart fruits (raspberries, currants).
Variations
You can cover the entire tart with meringue or just one side, according to your preference.
Fruits can be incorporated directly into the cream, but the cream will lose its intense yellow color.
The base can be made solely from biscuits and butter, or completely omitted if you want a crustless version (it will resemble lemon cream in a glass).
Serving Ideas
Serve cold, after it has been in the fridge or on the balcony.
It pairs well as a dessert after a festive meal or with afternoon coffee.
Frequently Asked Questions
1. Can I use smaller or larger lemons for the juice?
Yes, you need to obtain 200 ml of juice. If the lemons are smaller, you will likely need 4-5 of them.
2. What if I don’t have a food processor? How do I crush the biscuits?
You can place them in a sturdy bag and crush them with a rolling pin or a bottle.
3. What should I do if I don’t have a removable-bottom pan?
Slice the tart directly in the pan into quarters, and carefully remove the pieces with a spatula, being mindful of the base.
4. Can I replace the condensed milk with something else?
I do not recommend it. Condensed milk gives the texture and balance between tartness and sweetness specific to this cream.
5. Can I freeze the tart?
No. The lemon cream and meringue do not freeze well.
Nutritional Values
Estimated for one serving (based on 10 servings): approximately 340 kcal
Carbohydrates: 45 g
Proteins: 6 g
Fats: 14 g
Values are approximate and depend on the biscuits and the sugar content of the condensed milk.
Storage and Reheating
Store in the fridge, covered, for up to 2 days. The base becomes moister after the first day but does not completely fall apart. I do not recommend reheating; it should be served cold. The meringue may change texture if left too long or at a high temperature, so it’s best consumed on the first or second day.