Classic French Lemon Tart with Meringue Kisses

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There are few desserts as elegant and satisfying as a classic French Lemon Tart, or Tarte au Citron. This recipe is the epitome of pastry perfection, featuring a crisp, buttery sweet pastry crust (pâte sucrée) filled with a luscious, intensely tangy lemon curd. To balance the bright citrus, we’ll top it with delicate, sweet meringue kisses. It’s a stunning dessert that looks like it came from a Parisian pâtisserie but is surprisingly achievable in your own kitchen. It’s the perfect showstopper for a special occasion or a sophisticated end to any meal.

A beautiful French Lemon Tart with a golden crust and topped with toasted meringue kisses

Table of Contents






Why You’ll Love This Recipe




    

  • Perfect Balance of Flavors: The intense tartness of the lemon curd is perfectly balanced by the sweet pastry and delicate meringue.
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  • Stunningly Beautiful: A true showstopper dessert that is guaranteed to impress your guests.
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  • Rich & Silky Texture: The lemon curd filling is incredibly smooth, creamy, and luxurious.
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  • Authentic French Pâtisserie Experience: Learn the classic techniques for making a perfect sweet pastry crust from scratch.
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Ingredients You’ll Need


 
 For the Sweet Pastry Crust (Pâte Sucrée):


    

  • 1 ½ cups (190g) all-purpose flour
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  • 1/2 cup (60g) powdered sugar
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  • 1/4 tsp salt
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  • 1/2 cup (113g) cold unsalted butter, cubed
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  • 1 large egg yolk
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 For the Tangy Lemon Curd Filling:


    

  • 4 large eggs
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  • 1 cup (200g) granulated sugar
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  • 2/3 cup (160ml) fresh lemon juice (from 3-4 lemons)
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  • Zest of 2 lemons
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  • 1/2 cup (113g) unsalted butter, cubed
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 For the Meringue Kisses (Optional):


    

  • 2 large egg whites
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  • 1/2 cup (100g) granulated sugar
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Step-by-Step Instructions




    

  1. Make the Pastry Crust: In a food processor, pulse the flour, powdered sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse breadcrumbs. Add the egg yolk and pulse until the dough just starts to come together. Do not overmix. Form the dough into a flat disk, wrap in plastic, and chill for at least 30 minutes.
    2. 

  2. Blind Bake the Crust: Preheat oven to 375°F (190°C). Roll the chilled dough out on a lightly floured surface to about 1/8-inch thickness. Gently fit it into a 9-inch tart pan with a removable bottom. Prick the bottom with a fork. Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment, and bake for another 10-15 minutes until pale golden. Let it cool.
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  3. Make the Lemon Curd: In a medium saucepan, whisk together the eggs and granulated sugar until combined. Whisk in the lemon juice and lemon zest. Place the saucepan over medium-low heat and cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes). Do not let it boil.
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  4. Finish the Curd: Remove the saucepan from the heat. Add the cubed butter, one piece at a time, whisking until each piece is fully melted and incorporated before adding the next. Pour the warm lemon curd into the cooled pastry shell.
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  5. Bake the Tart: Bake the tart at 350°F (175°C) for 10-15 minutes, or until the filling is just set and no longer jiggles in the center. Let it cool completely, then chill in the refrigerator for at least 4 hours.
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  6. Make the Meringue Kisses: In a clean bowl, beat the egg whites until foamy. Gradually add the sugar while beating on high speed until stiff, glossy peaks form. Pipe or spoon small « kisses » of meringue onto the chilled tart. If desired, you can lightly toast them with a kitchen torch.
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Pro Tips for Pastry Perfection




    

  • Keep it Cold: For a flaky pastry, make sure your butter and egg yolk are very cold. Don’t handle the dough too much with your warm hands.
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  • Don’t Skip Chilling: Chilling the dough relaxes the gluten and prevents the crust from shrinking during baking.
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  • Whisk Constantly: When making the lemon curd, constant whisking prevents the eggs from scrambling and ensures a silky-smooth texture.
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Frequently Asked Questions (FAQ)


 
 Q: Can I make this tart ahead of time?
 A: Yes, this is a great make-ahead dessert! The tart can be fully assembled and stored in the refrigerator for up to 2 days. It's best to add the meringue topping just before serving. 

 Q: My lemon curd tastes metallic. Why?
 A: This can happen if you use a metal bowl or whisk (especially aluminum) that reacts with the acid in the lemon juice. Use a non-reactive saucepan (like stainless steel) and a silicone-coated whisk.

		


				
			




			

				


		

		
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