4.8 Trusted Shops 22.167 reviews

🍂 Autumn Deals 🍁 Up to 90% off – Shop now!

Free Shipping from 99,-

1,000,000+ satisfied customers preceded you

Celebrating our 10th anniversary this year

Free Shipping from 99,-

4.8 Trusted Shops 22.167 reviews

Customer service

Free Shipping from 99,-

Home Citroentaart met italiaanse meringue

Dessert Lemon Festive Impressive French Tart Meringue

A lemon tart makes an entrance and everyone looks up. The combination of bright acidity and sweet, airy meringue is simply unbeatable. With good bakeware and a beautiful cake stand you can turn this dessert into a real moment to savour. This recipe is concrete, no‑nonsense and gives you a result to be proud of every time.

x_ckl_recipe_markerLemon tart with Italian meringue A classic lemon tart with a creamy lemon curd filling and a cloud‑soft Italian meringue. Perfect for presenting and enjoying together. How to make a lemon tart with Italian meringue? Dessert French 8 servings 40 min 23 min 1 hour 30 min 2 hours 33 min

Make the shortcrust pastry: mix 200 g flour, 100 g cold butter in cubes, 50 g powdered sugar and a pinch of salt until crumbly. Add 1 egg yolk and 2 tbsp ice‑cold water and quickly knead into a cohesive ball. Wrap in cling film and rest for 30 minutes in the refrigerator.
Preheat the oven to 180°C (conventional heat). Roll the dough out on a floured surface and line a 26 cm tart pan. Prick the base with a fork, cover with baking paper and fill with blind‑baking weights or dried beans. Bake blind for 15 minutes, remove the paper and weights and bake a further 8 minutes until golden brown. Let cool completely.
Make the lemon curd: whisk 3 eggs, 3 egg yolks, 150 g sugar, the juice of 4 lemons and the zest of 2 lemons in a pan over low heat. Add 100 g butter in cubes and keep stirring until the curd thickens and coats the back of the spoon. Strain through a fine sieve and let cool slightly.
Pour the lemon curd into the cooled tart shell and smooth the surface. Chill in the refrigerator for 1 hour to set.
Make the Italian meringue: dissolve 200 g sugar in 60 ml water and cook to 121°C (use a sugar thermometer). Meanwhile whisk 3 egg whites with a pinch of salt until stiff in a grease‑free bowl. Pour the hot sugar syrup in a thin stream into the egg whites while whisking at high speed. Continue to whisk until the meringue is glossy, firm and cooled to the touch.
Remove the tart from the fridge. Spoon the meringue onto the lemon curd and smooth or pipe it into decorative peaks or swirls as desired.
Torch the meringue with a kitchen blowtorch until golden brown. If you don’t have a blowtorch, place the tart under the hot grill (broiler) in the oven for 3 to 4 minutes. Watch carefully: this goes fast.
Place the tart on a large cake stand and serve immediately. Slice into neat wedges with a sharp, wet knife and enjoy together.

Dessert Lemon Festive Impressive French Tart Meringue 200 g flour 100 g cold butter, in cubes 50 g powdered sugar 1 pinch salt 1 egg yolk (for the pastry) 2 tbsp ice‑cold water 3 eggs (for the curd) 3 egg yolks (for the curd) 150 g sugar (for the curd) Juice of 4 lemons Zest of 2 lemons 100 g butter (for the curd) 3 egg whites (for the meringue) 200 g sugar (for the meringue) 60 ml water (for the meringue) 1 pinch salt (for the meringue) 26 cm tart pan Cake stand Mixing bowl Saucepan Fine sieve Hand mixer or stand mixer Sugar thermometer Kitchen blowtorch Piping bag with nozzle (optional) Sharp knife Cling film Baking paper Baking utensils baking-utensils Sauce pan saucepan Mixing Bowl mixing-bowl Baking bakken ASA Selection Cake plate Grande ø 35.5 cm Asa Selection ["Taartplateau"] ASA Selection Grande Cake Plate ø 35 cm Asa Selection ["Taartplateau"] Birkmann Proofing basket Laib & Seele ø 20 x 8.5 cm Birkmann Rijsmand Hendi Whipped Cream Sprayer White 950 ml Hendi ["Slagroomspuit"] Citroen-ricottacake met frambozen foodies-citroen-ricottacake-met-frambozen Lemon-lavender cake under the cloche foodies-citroen-lavendelcake-onder-de-stolp Lemon-ricotta panna cotta with raspberries foodies-citroen-ricotta-pannacotta-met-frambozen Terracotta crème brûlée with orange and cardamom foodies-terracotta-creme-brulee-met-sinaasappel-en-kardemom

Recipe

Lemon tart with Italian meringue

A classic lemon tart with a creamy lemon curd filling and a cloud‑soft Italian meringue. Perfect for presenting and enjoying together.

Course	Dessert
Kitchen	French
Servings	8 servings

Preparation time

Preparation time	40 min
Time in oven	23 min
Cooling time	1 hour 30 min
Total	2 hours 33 min

Equipment

26 cm tart pan
Cake stand
Mixing bowl
Saucepan
Fine sieve
Hand mixer or stand mixer
Sugar thermometer
Kitchen blowtorch
Piping bag with nozzle (optional)
Sharp knife
Cling film
Baking paper

Ingredients

200 g flour
100 g cold butter, in cubes
50 g powdered sugar
1 pinch salt
1 egg yolk (for the pastry)
2 tbsp ice‑cold water
3 eggs (for the curd)
3 egg yolks (for the curd)
150 g sugar (for the curd)
Juice of 4 lemons
Zest of 2 lemons
100 g butter (for the curd)
3 egg whites (for the meringue)
200 g sugar (for the meringue)
60 ml water (for the meringue)
1 pinch salt (for the meringue)

How to make a lemon tart with Italian meringue?

Make the shortcrust pastry: mix 200 g flour, 100 g cold butter in cubes, 50 g powdered sugar and a pinch of salt until crumbly. Add 1 egg yolk and 2 tbsp ice‑cold water and quickly knead into a cohesive ball. Wrap in cling film and rest for 30 minutes in the refrigerator.
Preheat the oven to 180°C (conventional heat). Roll the dough out on a floured surface and line a 26 cm tart pan. Prick the base with a fork, cover with baking paper and fill with blind‑baking weights or dried beans. Bake blind for 15 minutes, remove the paper and weights and bake a further 8 minutes until golden brown. Let cool completely.
Make the lemon curd: whisk 3 eggs, 3 egg yolks, 150 g sugar, the juice of 4 lemons and the zest of 2 lemons in a pan over low heat. Add 100 g butter in cubes and keep stirring until the curd thickens and coats the back of the spoon. Strain through a fine sieve and let cool slightly.
Pour the lemon curd into the cooled tart shell and smooth the surface. Chill in the refrigerator for 1 hour to set.
Make the Italian meringue: dissolve 200 g sugar in 60 ml water and cook to 121°C (use a sugar thermometer). Meanwhile whisk 3 egg whites with a pinch of salt until stiff in a grease‑free bowl. Pour the hot sugar syrup in a thin stream into the egg whites while whisking at high speed. Continue to whisk until the meringue is glossy, firm and cooled to the touch.
Remove the tart from the fridge. Spoon the meringue onto the lemon curd and smooth or pipe it into decorative peaks or swirls as desired.
Torch the meringue with a kitchen blowtorch until golden brown. If you don’t have a blowtorch, place the tart under the hot grill (broiler) in the oven for 3 to 4 minutes. Watch carefully: this goes fast.
Place the tart on a large cake stand and serve immediately. Slice into neat wedges with a sharp, wet knife and enjoy together.

Cooking mode Prevents your screen from going to sleep

A lemon tart on a beautiful large cake stand says more than words. Presentation is half the pleasure. Choose a stand with plenty of room so you can place the whole tart and add something alongside: a handful of raspberries, some lemon zest or a sprig of mint. That way you turn an ordinary dessert table into a true culinary moment.

Tip: make the tart shell and lemon curd a day in advance. Store the tart covered in the refrigerator and add the meringue on the day you serve. That way you have almost no work left at the last minute and can simply enjoy your guests. Quality is in the details, and good preparation is one of them.

Related recipes

Citroen-ricottacake met frambozen

Een romige ricottacake met frisse citroen en sappige frambozen, gebakken in een springvorm. Simpel te maken, mooi om te serveren en heerlijk om samen van te genieten.

View post

Lemon-lavender cake under the cloche

This soft lemon-lavender cake is exactly the kind of bake you feel too fancy to just set on the table. Make it, let it cool and present it under a glass cloche for a moment everyone will remember.

View post

Lemon-ricotta panna cotta with raspberries

A creamy panna cotta with the bright flavour of lemon and ricotta, topped with a quick raspberry sauce. Easy to make, but guaranteed to impress at the table.

View post

Terracotta crème brûlée with orange and cardamom

This crème brûlée gets a Mediterranean vibe from orange zest and a hint of cardamom. Serve it in terracotta pottery for a table presentation that really lingers.

View post