Lemon Tart

Lemon tart is a very tasty dessert with crumbly shortcrust pastry, fragrant lemon cream, and delicate meringue on top, and lemon tart suits a festive table, a birthday, New Year, or any moment when a bright citrus dessert is wanted. This version differs from many lemon tart variations because the cream is not baked, but cooked with milk, so the filling turns out less sour and more delicate in texture.

The shortcrust base works because flour, softened butter, sugar, and a pinch of salt come together into a tender, crumbly pastry, while the zest from one lemon adds aroma already at the dough stage. The lemon cream works because egg yolks give richness, lemon juice gives the characteristic sharp citrus taste, milk softens the acidity, and corn starch helps the cream thicken. The meringue works because whipped egg whites with sugar become dense and glossy, making a soft sweet topping that balances the lemon filling.

The main thing to watch during baking is the tart shell, because the shortcrust base needs to bake at 180°C for 20-25 minutes until done and should be left to cool at room temperature before the filling is added. The main thing to watch during the cream stage is the texture, because the yolks, sugar, lemon juice, and milk mixture must be whisked over a water bath only until thickened. The meringue is right when the egg whites hold stiff peaks, and after topping the tart, the whites should be lightly browned with a torch.

The most sensible swap for lemon is lime in a one-to-one ratio, and lime makes the tart more bitter and brighter. Orange is another possible swap for lemon, and orange gives a softer acidity, using the juice and zest of 2 oranges instead of 2-3 lemons. Grapefruit is also possible, and grapefruit brings a light bitterness. The remaining egg whites are not needed for the tart, because only 2 egg whites go into the meringue and the rest can be saved for other dishes.

Lemon tart is best served chilled, after the lemon curd has set in the refrigerator for a couple of hours and after the meringue has been added on top either in a homemade spooned shape or piped through a cornet or pastry syringe. The contrast in the finished tart is part of the point, because the cool cream, crumbly shell, and lightly browned meringue make the dessert especially appealing when sliced and served in portions.

Lemon tart should be stored in the refrigerator, covered with film or a lid, for up to 2 days. Meringue changes quickly in storage, because after longer storage the meringue begins to weep and soften the crust. The baked shortcrust shell can be frozen for up to 1 month, but a finished tart with meringue should not be frozen because the meringue will sink and lose its texture after thawing. The lemon cream without meringue can be stored separately for up to 3 days.

Questions about this recipe

How long does lemon tart take to make?

The total time for lemon tart is 1 hour 45 minutes. The active cooking time is 45 minutes, and the rest of the time is for chilling and baking the base.

Can I replace lemon in lemon tart?

Lemon can be replaced with lime in a one-to-one ratio, and lime makes the flavor brighter and slightly more bitter. Orange gives a softer acidity, using the juice and zest of 2 oranges instead of 2-3 lemons, while grapefruit adds a light bitterness.

Can I freeze lemon tart?

A finished lemon tart with meringue should not be frozen, because the meringue will sink and lose its texture after thawing. Only the baked shortcrust base can be frozen, for up to 1 month, and the cream is best cooked before serving.

How should I store lemon tart and for how long?

Lemon tart should be stored in the refrigerator, covered with film or a lid, for up to 2 days. The lemon cream without meringue can be stored separately for up to 3 days, but the meringue starts to weep and soften the crust if kept longer.