Zesty Meringue Tartelette

Zesty Meringue Tartelette

Lemon tarts remind me of my father and my brother; they often picked this pastry in bakeries. While I would choose a berry, chocolate or cream-based dessert, I couldn't understand why they enjoyed their lemon tarts so much. In my mind, lemon pie equaled sourness and bitterness. That is until I tasted it and realized how wrong I was. Lemon tarts are heavenly sweet, especially when topped with meringue. 

This recipe is from Le Petit Larousse de la Cuisine des Débutants. You can make the lemon custard in the blink of an eye. You do not have to cover it with meringue but it does bring a soft and balanced taste, so I highly recommend it.

Makes 1 large tart or 5-6 tartelettes. Serves 6.

Pâte brisée / Shortcut Pastry Dough


Find recipe here

1. Preheat oven to 180 °C.

2. Roll out the dough on a floured surface. It should be about 2 mm thick.

3. Cover the tart molds with the dough and trim the edges.

4. Prick holes with a fork. Cover with parchment paper and add weights. 

5. Bake for 15 minutes then remove the weights.

6. Bake for another 5-10 minutes or until golden. Remove from the oven and allow to cool.

Lemon Custard


  • 150 g of sugar
  • 4 eggs
  • 10 cL of lemon juice (about 2 lemons)
  • 100 g of butter


7. Whisk together the sugar and the eggs.


8. Add the lemon juice and butter. Pour in a pan and cook bain-marie. Continuously whisk until it thickens.

9. Set aside and allow to cool. When the custard is warm, pour it into the tart molds. 

10. Store in fridge for at least two hours.

Italian Meringue


  • 80 g of water
  • 220 g of sugar
  • 2 egg whites


11. Boil sugar and water for about 5 minutes. Do not mix. It will become a syrup. Once it reaches 118 °C to 120 °C, remove from fire.

12. While the syrup is boiling, whisk the egg whites until firm with an electric mixer.

13. Add slowly the syrup in thin streams over the egg whites while beating. Once it's all added, whisk on high for about 10 minutes. The meringue should be cooler and will become shiny and sticky.

14. Remove the tarts from the fridge and cover with the meringue.

15. Brown the meringue with a kitchen torch or in the oven on 'grill' for a few minutes.

16. Store in fridge until service.

My Learnings:

  • The sugar/water syrup for the meringue will harden and will stick to the pan if boiled too long and not poured onto the eggs on time.
  • If you brown your meringue in the grill, pay close attention that it doesn't burn.
  • Italian meringue is safe to eat without additional baking because the syrup is boiled.


I would love to know which pastry are your family's favorites, feel free to leave a comment below!

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