Lemon Meringue Tart with Fresh Fruits

Ingredients

Sukre Dough

  • 150 grams unsalted butter (5.5 ounces)
  • 90 grams powdered sugar (3 ounces)
  • 30 grams almond flour (1 ounce)
  • 1 egg
  • 250 grams all-purpose flour (9 ounces)

Lemon Curd

  • 4 egg yolks
  • 125 grams lemon juice (4.5 ounces)
  • 60 grams unsalted butter (2 ounces)
  • 10 grams cornstarch (0.5 ounce)
  • 90 grams sugar (3 ounces)
  • Zest of one lemon

Meringue

  • 100 grams egg whites (3.5 ounces)
  • 100 grams sugar (3.5 ounces)

Filling

  • Strawberries
  • Mango

Equipment

  • Mixing Bowl

    Useful for creaming butter and mixing ingredients. For a smoother texture, use a hand mixer.

  • Whisk

    Handy for combining lemon curd ingredients. Opt for a balloon whisk for better aeration.

  • Tart Pan

    Ensures your tart holds its shape. Use a removable bottom tart pan for easier removal.

  • Plastic Wrap

    Essential for chilling the dough. Be sure it covers the dough completely to prevent drying.

  • Kitchen Torch or Broiler

    Perfect for browning the meringue. A kitchen torch offers more control for an even golden finish.

Instructions

Step 1

Preparing the Dough

In a large bowl, cream together the butter and powdered sugar until smooth.
Add the almond flour and mix well.
Beat in the egg until fully combined.
Gradually add the all-purpose flour and mix until a dough forms.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.

Step 2

Making the Lemon Curd

In a saucepan, whisk together egg yolks, lemon juice, sugar, and cornstarch.
Cook over medium heat, stirring constantly, until the mixture thickens.
Remove from heat and stir in the lemon zest and butter until smooth.
Allow the curd to cool at room temperature, then refrigerate.

Step 3

Baking the Tart Shell

Preheat your oven to 350°F (175°C).
Roll out the chilled dough on a floured surface and fit it into a tart pan.
Prick the bottom with a fork and bake for 15-20 minutes until golden brown.
Let it cool completely.

Step 4

Preparing the Meringue

In a clean bowl, beat the egg whites until soft peaks form.
Gradually add the sugar and continue beating until the meringue is glossy and holds stiff peaks.

Step 5

Assembling the Tart

Spread the lemon curd evenly over the cooled tart shell.
Top with fresh strawberries and mango pieces.
Spoon or pipe the meringue over the fruit and lemon curd.
Using a kitchen torch, lightly brown the meringue or place under a broiler for a few minutes until golden.

Servings

Elevate your Lemon Meringue Tart experience with these delightful serving ideas! **Bring in the Crowd** 🔥: Serve your tart at a summer picnic or a festive gathering. The bright lemon flavor and colorful fruits make it a hit with friends and family. Complement it with a chilled glass of sparkling wine or lemonade 🍹. **Tea Time Treat** 🫖: Indulge in a slice with your afternoon tea. Pair it with a light, fragrant tea like Earl Grey or a fruity herbal blend. The tanginess of the lemon curd beautifully balances the sweetness of the meringue ☕️. **Decadent Dessert** 🍰: Turn your tart into a grand dessert by adding a dollop of whipped cream or a scoop of vanilla ice cream. Garnish with mint leaves for a pop of freshness. It's an elegant finish to a luxurious dinner. Whatever the occasion, this tart promises a burst of flavor in every bite! Enjoy this sunny delight with those you love, and make every moment a celebration 🌟.

Variations

Bringing you gluten-free and vegan versions of this delicious tart so everyone can enjoy! **Gluten-Free Option** 🌾: - **For the Dough:** Replace all-purpose flour with a gluten-free flour blend. Ensure your blend contains xanthan gum or another binder to maintain the dough's texture. - **Tips:** Chill the dough well and handle it gently to prevent crumbling. **Vegan Option** 🌱: - **For the Dough:** Replace butter with vegan butter and the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water). - **For the Lemon Curd:** Use 4 tbsp cornstarch mixed with 4 tbsp water instead of egg yolks. Swap out butter for vegan butter. - **For the Meringue:** Use aquafaba (liquid from a can of chickpeas) instead of egg whites, whipped with 1/4 tsp cream of tartar for stability. Enjoy these variations without compromising on taste or texture. Happy baking!

Faq

  • How do I prevent my dough from cracking when rolling?

    Ensure your dough is chilled but not too cold. You can also roll it between two sheets of parchment paper for easier handling.

  • Why does my meringue weep after baking?

    Weeping can happen if there's too much moisture. Make sure to whip your meringue to stiff peaks and bake it until firm.

  • Can I make the lemon curd in advance?

    Yes, lemon curd can be made ahead and stored in the refrigerator for up to a week to save time.

  • How do I achieve the perfect meringue texture?

    Ensure your mixing bowl is clean and free of any grease. Gradually add the sugar and beat until glossy stiff peaks form.

  • What’s the best way to store leftovers?

    Store leftover tart in an airtight container in the refrigerator. It's best enjoyed within 1-2 days for optimal taste and texture.

  • Can I use other fruits for the filling?

    Absolutely! Feel free to experiment with other fruits like raspberries, blueberries, or kiwi. Mix and match to find your favorite combination.

Nutrition facts

Lemon Meringue Tart with Fresh Fruits
Recipe Yield:8 servings
Calories:Per serving
Calories (Min - Max):300 - 350
Total Fat:18g
Saturated Fat:11g
Protein:5g
Total Carbohydrate:35g
Total Sugars:25g