Lemon Tart with Torched Meringue

Lemon Tart has always been one of my favorite desserts. Not too sweet, not too tart. Easy, homemade lemon curd fills this from scratch pastry shell. A few peaks of torched meringue finish it off for a perfectly lovely dessert.

Lemon Tart with Torched Meringue

This recipe is not as difficult as you might think. Making this crust is a snap, especially because we are going to press it into a ring mold. We’re not going to line a pan, we’re simply going to form a circle and press it in. These shells will keep for a few days in an airtight container, so you can make them ahead of time.

Lemon desserts have always been a favorite of mine. They are the perfect amount of sweet and tart. Easy, homemade lemon curd will fill these lemon tarts. It makes the perfect dessert for any occasion. 

More summer desserts we’re enjoying: No bake strawberry cheesecake bars / No bake blueberry lemon cheesecake parfaits / Cherry Hand Pies

Lemon Tart

First we will start with the dough. 

• 1/2 lb unsalted butter
• 1/4 lb sugar
• 2 large eggs
• 1/2 lb all-purpose flour
• 1/4 lb cake flour

1. In an electric mixer: cream butter and sugar together until very light.
2. Add eggs one at a time and beat on medium speed until fully incorporated
3. Sift the flours together and using paddle attachment, stir in flour until completely incorporated.
4. Remove dough from bowl and shape into a disk.  Wrap in plastic and chill for several hours.
5. Roll dough to about 1/8 inch thickness.
6. Line a ring mold with dough, pressing against the sides.  Dock the bottom with a fork, cover with a piece of parchment paper and fill with dried beans.
7. Bake at 350 degrees for approximately 20 – 25 minutes.
8. Cool and set aside.

using an offset spatula to smooth the top of the tart

For the curd:

• 3/4 cup fresh lemon juice
• 3 lemons, finely zested
• 1 1/2 cups sugar
• 3 whole eggs + 2 egg yolks
• 1/4 lb unsalted butter, room temperature
• pinch kosher salt

1. Cream the butter and add in the sugar and lemon zest.
2. Add the eggs and yolks, 1 at a time, then add lemon juice and salt.  Mix until thoroughly combined.
3. Pour into a medium saucepan and cook over medium-low heat until thickened (about 12 minutes), stirring constantly.
4. Do not let curd come to a boil (the eggs will scramble), lower heat if necessary to keep it at or just below a simmer. 
5. When mixture has thickened, remove from heat and let it cool.
6. Fill tart shells when completely cooled.
7. Garnish with whipped cream or meringue
8. If desired, torch meringue for the final finish.