Recipe by: Tania Nicaise

Source: Tania’s recipe

Serves: 8

Ingredients (“Frolla” Pastry Crust)

Note: you can also use a ready-to-use Brisee pastry

european lemon meringue tart

  • 250 g all-purpose flour
  • 125 g cold unsalted butter, cubed
  • 1 Tbsp caster sugar
  • 1 egg, at room temp
  • ½ tsp salt
  • 40 ml cold water

Ingredients (Lemon Cream)

  • 300 g unsalted butter, cut in cubes
  • 100 g caster sugar
  • Juice of 3 lemons
  • Zest of 3 lemons
  • 4 medium eggs, at room temp (60 g each)

Ingredients (Meringue)

  • 120 g egg white
  • 120 g caster sugar

Instructions (“Frolla” Pastry Crust)

  • If you make the dough by hand, mix the flour and the salt in a bowl and toss through the butter. Use your fingertips to rub the butter into the flour to partly combine.
  • Put this crumbly dough on a cleaned surface, make a hole and add the sugar and the beaten egg.
  • Wash your hands in cold water so your hand won’t “heat” to much the dough.
  • Combine the ingredients together but don’t overwork the dough to avoid the butter melting. If you “heat” the dough it will be ‘elastic’.
  • Wrap the ball of dough in plastic and let it rest for at least 2h (overnight is best!). You can also freeze the dough for 3 months.
  • Remove from the fridge 10 min before you roll out the pastry on a lightly floured surface, until larger than the tin. The thickness should be around 3-4 mm.
  • Lift the pastry over a rolling pin and drape into the tin. Press the base and up the sides of the tin with your fingertips.

european lemon meringue tart 3

  • Trim off the excess pastry with the rolling pin. Chill for 15 min or longer, to avoid shrinkage during baking.
  • Prick the pastry with a fork and line it with a greaseproof paper. Fill the tin with dried beans to hold the pastry in shape.
  • Bake for 10-15 min until just set, lift out the filling and cook the empty tart for 10 min more or until it’s golden.

Instructions (Lemon Cream)

  • Put all the ingredients in a bowl.
  • Place the bowl on a saucepan of simmering water (bain-marie or double boiler) and use a whisk to stir continuously for about 8 minutes, or until the mixture is thick.
  • Once cooked, remove from the heat, stir again and let it cool till warm.
  • Pour the cream on the cooked short crust pastry and let it cool in the fridge.

Instructions (Meringue)

  • Whisk the ingredients till the volume tripled and the meringue is thick and glossy. Don’t overbeat to avoid a foamy texture.
  • Spoon over the cold lemon cream to cover it completely and swirl with a spoon or a fork
  • For a nice golden effect, grill the meringue in the oven or use a torch; be careful, it burns very quickly!

Download PDF here: European Lemon Meringue Tart Tania Nicaise