Lemon Meringue Tart**

Name: Lemon Meringue Tart** (Tarte Citron Meringuée)
Prep time: 1 h
Cook time: 45 min
Total time: 14 h 45 min
Yield: Serves 8
Cuisine: French
Ingredients: 1 tbsp (15 ml) lime juice; 1 cup minus 2 tbsp (6 oz./165 g) sugar; Finely grated zest of 4 lemons, preferably organic; 2 sheets gelatin; 1 egg yolk (1½ tbsp/20 g), lightly beaten; 10½ oz. (300 g) sweet shortcrust pastry dough; Lemon sugar; 2 tsp (10 ml) yuzu or lime juice; Juice of 4 lemons (scant ½ cup/100 ml); 3 small egg whites (⅓ cup/75 g); 1 stick (4 oz./120 g) butter, diced; 1 egg yolk (1½ tbsp/20 g); 3 eggs (⅔ cup/150 g); 1 tsp (4 g) sugar; 2 tbsp (30 ml) water; ⅔ cup (4½ oz./125 g) sugar; 2 tbsp (30 ml) lemon juice; 2½ tsp (10 g) sugar; ½ sheet gelatin; Fine strips of lemon zest; 1–2 lemons, segmented, or very thinly sliced candied lemon slices

Tarte Citron Meringuée

Preparation info

Serves
8

Difficulty
Easy
Ready in
15 hr

Appears in

French Pastries and Desserts by Lenôtre

By Chefs at Lenôtre

Published 2021

About

Ingredients

Lemon sugar

Make 1 Day Ahead

1 cup minus 2 tbsp (6 oz./165 g

Europe
France
Pie
Mediterranean

Method

A day ahead, prepare the lemon sugar. Stir the sugar and lemon zest together. Chill overnight in a covered container to allow the flavors to develop. Reserve a scant ½ cup (100 ml) of the juice from the lemons to make the crémeux.
The following day, prepare the tart shell. Set the baking ring on the cookie sheet. Roll out the pastry dough on a lig