The popular French sweet treat 'Tarte au Citron', otherwise known as 'Lemon Meringue Tart', is a délectable fusion of smooth lemon cream filling, mouthwatering golden swirls of meringue, and a buttery outer crust.
If you love lemon and sugar, take a break from whatever it is that you're doing right now, and give this unearthly recipe a go!
Top tips from our chef
If you're in a hurry, you can replace the meringue with sweetened whipped cream to balance out the zesty lemon filling in the tart.
While we recommend eating the tarts the day they're made, leftovers will keep in the refrigerator for 2 days, although the meringue might get slightly sticky over time.
Once heated, pour the lemon puree into the bowl with the eggs, and bake in an oven at 90C for 30 minutes.
Remove from oven and add the gelatine.
Place the baked lemon puree in a blender, blend well, and refrigerate in a bowl for at least an hour.
For the meringue
Beat eggs in a bowl, and add in sugar 4 times periodically while whisking. Continue whisking until smooth.
Refrigerate the mixture for at least an hour.
Bringing it all together
Remove the lemon cream and meringue from the refrigerator.
Fill tarts with a layer of lemon cream, and top with meringue.
Tarts are best served chilled. Enjoy!
Recipe Note
If you're in a hurry, you can replace the meringue with sweetened whipped cream to balance out the zesty lemon filling in the tart.
While we recommend eating the tarts the day they're made, leftovers will keep in the refrigerator for 2 days, although the meringue might get slightly sticky over time.
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