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Classic Lemon Meringue Tart
A traditional lemon meringue tart, with a crisp shortcrust pastry, a smooth lemon cream and a light golden meringue. Ideal for an elegant dessert or a special occasion.
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Cost Breakdown
Critical Success Points
- • Achieve a homogeneous shortcrust dough without over‑working
- • Blind bake the base to prevent sogginess
- • Thicken the lemon cream properly without curdling
- • Whip the egg whites to stiff, glossy peaks
- • Brown the meringue evenly without burning
Safety Warnings
- • Handle the hot oven (180 °C) with care.
- • Be careful with raw eggs: use fresh eggs and keep the meringue refrigerated.
- • Use the kitchen torch following safety instructions.
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