Lemon Cream and Meringue Tart
The first time I made this tart was one evening when I had some leftover lemons and a few large eggs. What attracts me to it is mainly the balance between the crust, the tangy cream, and the slightly crispy meringue on top. I have tried many variations over time, including some quite complicated recipes, but this one remains my favorite because it is well-balanced and does not require hard-to-follow techniques.
Quick Info
Total time: about 2 hours (including cooling)
Preparation time: 40-50 minutes
Baking time: 25-30 minutes (in total, in stages)
Servings: 10-12 slices, depending on how you cut it
Difficulty: medium
Recipe type: homemade dessert, suitable for occasions or weekends
Ingredients
Tart crust:
175 g butter (85% fat), cold
300 g pastry flour
2 large egg yolks
150 g sugar
2 tablespoons cold water
Vanilla (extract or vanilla sugar)
A pinch of salt
Grated lemon zest (optional, for extra flavor)
Lemon cream:
5 large eggs
Juice and zest of one and a half large lemons
250 g sugar
300 g thick sour cream
Vanilla
3 tablespoons flour
Meringue:
4 egg whites
1 cup powdered vanilla sugar
Preparation method
1. Preparing the crust
Take the butter out of the fridge and grate it directly into a large bowl. Add the flour, sugar, salt, lemon zest, and vanilla. Mix quickly with your fingers, without letting the butter warm up. Add the egg yolks and the two tablespoons of cold water. Knead briefly to combine, then form a ball and wrap it in cling film. Let it chill in the fridge for 20 minutes.
2. The lemon cream
Meanwhile, prepare the cream. Crack the eggs into a bowl and lightly whisk them with a whisk. Add the sugar, sour cream, lemon juice, lemon zest, and vanilla. Mix until you have a homogeneous mixture. Set aside a cup of the liquid mixture in a separate bowl, sprinkle the 3 tablespoons of flour over it, and mix with a whisk to avoid lumps. Heat the remaining mixture in a thick-bottomed pot over low heat, stirring continuously to prevent sticking. When it is hot (it should not boil), pour the flour mixture in a thin stream while stirring. Bring to a brief boil (about 1 minute), then remove the pot from heat.
3. Baking the crust
Remove the dough from the fridge. Dust the work surface with a little flour. Roll out the dough with a rolling pin into a sheet large enough for the tart pan (approximately 26 cm in diameter). Use cling film if it sticks. Grease the pan with butter and line it with parchment paper. Place the dough in the pan, gently pressing the edges and pricking it with a fork in several places. Cover with another sheet of parchment paper, pour a cup of rice (or beans) in the center to prevent puffing during baking.
Bake at 200°C (preheated oven) for 7 minutes. Remove the pan, take off the paper with the rice, and bake for another 7-8 minutes until it starts to take on a little color.
4. Assembling and baking the cream
Remove the crust from the oven. Lightly brush it with a bit of egg white (from the ones you have left for the meringue). Pour the warm cream over the crust and level it. Put the pan back in the oven at the same temperature while you prepare the meringue (about 10 minutes, no more).
5. The meringue
Whip the 4 egg whites with a cup of powdered vanilla sugar until you get a firm and glossy meringue. When the cream in the tart has set a bit in the oven, remove the pan and spread the meringue on top. Use a spoon to create waves or peaks on the surface.
Bake for another 5-6 minutes at 200°C until the meringue starts to brown slightly at the tips.
6. Cooling and serving
Let the tart cool in the pan. Carefully transfer it to a serving plate, being cautious with the edges (the crust is quite delicate).
Why I make this recipe often
Because it’s one of the few desserts I never get tired of the taste. It has a balanced consistency and flavor, not too sweet, nor too sour. It’s perfect for guests or for the weekend, and it slices beautifully after it’s been chilled.
Tips and variations
Tips
- Use butter with as much fat as possible for the tart crust. The flour should be pastry flour, not too “strong” flour.
- For the cream, mix the flour well with the reserved liquid, otherwise, lumps can form that are hard to correct later.
- Don’t leave the crust unbaked before pouring in the cream, otherwise, it will get soggy too quickly and won’t have a crispy texture.
- Thick sour cream ensures a dense texture; I don’t recommend cooking cream (liquid).
- For meringue, beat the egg whites at room temperature for maximum volume.
Substitutions
- Instead of rice or beans for blind baking, you can use special ceramic beads if you have them.
- Thick sour cream can be replaced with fermented sour cream, but the taste will be more tangy and the texture slightly denser.
- Powdered vanilla sugar in meringue can be replaced with granulated sugar, but it will have a different texture on the surface.
Variations
- For a different flavor, you can add a little grated orange zest to the cream, but it’s not necessary.
- If you like, you can put a very thin layer of tangy jam under the cream, but the classic recipe does not include it.
- The crust can be prepared a day in advance and kept in the fridge, but the cream and meringue should be made fresh.
Serving ideas
- Serve the tart plain, chilled, cut into the cleanest slices possible.
- If you want, you can sprinkle a little powdered sugar on top at the end.
- It’s good both at room temperature and cold from the fridge, but it slices more easily if it’s completely cooled.
Frequently asked questions
1. How do I know if the crust is baked enough before adding the cream?
The crust should start to turn a light golden color at the edges and feel dry to the touch. If it remains pale and soft, leave it for another 1-2 minutes.
2. Can I use only lemon juice, without zest?
You can, but the flavor will be more muted. The zest gives aroma and intensity to the cream, it’s worth adding.
3. Should the meringue be added while the cream is warm, or can I let the cream cool first?
It’s ideal to spread the meringue on the slightly warm cream so it adheres well. If it has completely cooled, it’s not a problem, but it may adhere less.
4. Can the tart be frozen?
I do not recommend it. The meringue does not freeze and thaw well, changing its texture and may release water.
5. If I don’t have thick sour cream, can I use yogurt?
No, yogurt does not have the same consistency and will affect the taste and final texture of the cream.
Nutritional values
Approximately, one slice of tart (out of 12) has about 330-350 kcal. Most of the calories come from butter, sugar, and sour cream. Protein: 4-5g per slice, fat: 16-18g, carbohydrates: 42-46g. Values are indicative and vary depending on the ingredients.
Storage and reheating
The lemon cream and meringue tart can be stored in the fridge, covered, for up to 3 days. The meringue changes texture after a day, becoming softer, but the taste remains good. I do not recommend reheating in the oven or microwave, as it deteriorates the cream and meringue. It is best served cold or at room temperature.
The first time I made this tart was one evening when I had some leftover lemons and a few large eggs. What attracts me to it is mainly the balance between the crust, the tangy cream, and the slightly crispy meringue on top. I have tried many variations over time, including some quite complicated recipes, but this one remains my favorite because it is well-balanced and does not require hard-to-follow techniques.
Quick Info
Total time: about 2 hours (including cooling)
Preparation time: 40-50 minutes
Baking time: 25-30 minutes (in total, in stages)
Servings: 10-12 slices, depending on how you cut it
Difficulty: medium
Recipe type: homemade dessert, suitable for occasions or weekends
Ingredients
Tart crust:
175 g butter (85% fat), cold
300 g pastry flour
2 large egg yolks
150 g sugar
2 tablespoons cold water
Vanilla (extract or vanilla sugar)
A pinch of salt
Grated lemon zest (optional, for extra flavor)
Lemon cream:
5 large eggs
Juice and zest of one and a half large lemons
250 g sugar
300 g thick sour cream
Vanilla
3 tablespoons flour
Meringue:
4 egg whites
1 cup powdered vanilla sugar
Preparation method
1. Preparing the crust
Take the butter out of the fridge and grate it directly into a large bowl. Add the flour, sugar, salt, lemon zest, and vanilla. Mix quickly with your fingers, without letting the butter warm up. Add the egg yolks and the two tablespoons of cold water. Knead briefly to combine, then form a ball and wrap it in cling film. Let it chill in the fridge for 20 minutes.
2. The lemon cream
Meanwhile, prepare the cream. Crack the eggs into a bowl and lightly whisk them with a whisk. Add the sugar, sour cream, lemon juice, lemon zest, and vanilla. Mix until you have a homogeneous mixture. Set aside a cup of the liquid mixture in a separate bowl, sprinkle the 3 tablespoons of flour over it, and mix with a whisk to avoid lumps. Heat the remaining mixture in a thick-bottomed pot over low heat, stirring continuously to prevent sticking. When it is hot (it should not boil), pour the flour mixture in a thin stream while stirring. Bring to a brief boil (about 1 minute), then remove the pot from heat.
3. Baking the crust
Remove the dough from the fridge. Dust the work surface with a little flour. Roll out the dough with a rolling pin into a sheet large enough for the tart pan (approximately 26 cm in diameter). Use cling film if it sticks. Grease the pan with butter and line it with parchment paper. Place the dough in the pan, gently pressing the edges and pricking it with a fork in several places. Cover with another sheet of parchment paper, pour a cup of rice (or beans) in the center to prevent puffing during baking.
Bake at 200°C (preheated oven) for 7 minutes. Remove the pan, take off the paper with the rice, and bake for another 7-8 minutes until it starts to take on a little color.
4. Assembling and baking the cream
Remove the crust from the oven. Lightly brush it with a bit of egg white (from the ones you have left for the meringue). Pour the warm cream over the crust and level it. Put the pan back in the oven at the same temperature while you prepare the meringue (about 10 minutes, no more).
5. The meringue
Whip the 4 egg whites with a cup of powdered vanilla sugar until you get a firm and glossy meringue. When the cream in the tart has set a bit in the oven, remove the pan and spread the meringue on top. Use a spoon to create waves or peaks on the surface.
Bake for another 5-6 minutes at 200°C until the meringue starts to brown slightly at the tips.
6. Cooling and serving
Let the tart cool in the pan. Carefully transfer it to a serving plate, being cautious with the edges (the crust is quite delicate).
Why I make this recipe often
Because it’s one of the few desserts I never get tired of the taste. It has a balanced consistency and flavor, not too sweet, nor too sour. It’s perfect for guests or for the weekend, and it slices beautifully after it’s been chilled.
Tips and variations
Tips
- Use butter with as much fat as possible for the tart crust. The flour should be pastry flour, not too “strong” flour.
- For the cream, mix the flour well with the reserved liquid, otherwise, lumps can form that are hard to correct later.
- Don’t leave the crust unbaked before pouring in the cream, otherwise, it will get soggy too quickly and won’t have a crispy texture.
- Thick sour cream ensures a dense texture; I don’t recommend cooking cream (liquid).
- For meringue, beat the egg whites at room temperature for maximum volume.
Substitutions
- Instead of rice or beans for blind baking, you can use special ceramic beads if you have them.
- Thick sour cream can be replaced with fermented sour cream, but the taste will be more tangy and the texture slightly denser.
- Powdered vanilla sugar in meringue can be replaced with granulated sugar, but it will have a different texture on the surface.
Variations
- For a different flavor, you can add a little grated orange zest to the cream, but it’s not necessary.
- If you like, you can put a very thin layer of tangy jam under the cream, but the classic recipe does not include it.
- The crust can be prepared a day in advance and kept in the fridge, but the cream and meringue should be made fresh.
Serving ideas
- Serve the tart plain, chilled, cut into the cleanest slices possible.
- If you want, you can sprinkle a little powdered sugar on top at the end.
- It’s good both at room temperature and cold from the fridge, but it slices more easily if it’s completely cooled.
Frequently asked questions
1. How do I know if the crust is baked enough before adding the cream?
The crust should start to turn a light golden color at the edges and feel dry to the touch. If it remains pale and soft, leave it for another 1-2 minutes.
2. Can I use only lemon juice, without zest?
You can, but the flavor will be more muted. The zest gives aroma and intensity to the cream, it’s worth adding.
3. Should the meringue be added while the cream is warm, or can I let the cream cool first?
It’s ideal to spread the meringue on the slightly warm cream so it adheres well. If it has completely cooled, it’s not a problem, but it may adhere less.
4. Can the tart be frozen?
I do not recommend it. The meringue does not freeze and thaw well, changing its texture and may release water.
5. If I don’t have thick sour cream, can I use yogurt?
No, yogurt does not have the same consistency and will affect the taste and final texture of the cream.
Nutritional values
Approximately, one slice of tart (out of 12) has about 330-350 kcal. Most of the calories come from butter, sugar, and sour cream. Protein: 4-5g per slice, fat: 16-18g, carbohydrates: 42-46g. Values are indicative and vary depending on the ingredients.
Storage and reheating
The lemon cream and meringue tart can be stored in the fridge, covered, for up to 3 days. The meringue changes texture after a day, becoming softer, but the taste remains good. I do not recommend reheating in the oven or microwave, as it deteriorates the cream and meringue. It is best served cold or at room temperature.