Chocolate and Lemon Meringue Tart

Preparation info
  • Serves


    • Difficulty


Appears in
Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

Chocolate and lemon is a deservedly famous combination. Here, crisp dark chocolate pastry holds a sharp lemon curd filling topped with meringue, which is dotted with melted chocolate. A real treat for a special meal. Serve with cream if liked.


  • 6 medium or large eggs
  • finely grated rind of 1 lemon
  • 325 g/


To make the pastry, sift the flour, cocoa powder, icing sugar and salt into a bowl. Gently melt the butter with the water and stir into the flour mixture with a wooden spoon to make a smooth dough. Press the warm dough evenly over the base and up the sides of a 26-27.5 cm/