Heart with Lemon (Lemon Meringue Tart)
Recipe by Chef Sylvain - Long live pastry!
A lemon meringue tart in the shape of a heart, perfect for Valentine's Day. The base is a Breton almond shortcrust, topped with a silky lemon custard and a slowly baked meringue at low temperature.
MediumFrenchServes 6
Printable version with shopping checklist
Source Video
1h 20m
Prep
2h 27m
Cook
27m
Cleanup
4h 14m
Total
Cost Breakdown
Total cost:$7.30
Per serving:$1.22
Critical Success Points
- • Achieve a homogeneous shortcrust dough without over‑working the flour.
- • Whisk the egg whites to firm, glossy peaks.
- • Slow bake the meringue at 100 °C to prevent browning.
- • Temper the butter in the lemon custard for a silky texture.
Safety Warnings
- • Handle the hot oven (170 °C then 100 °C).
- • Be careful of splashes from boiling lemon juice.
- • Use heat‑resistant utensils.
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