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Lemon Meringue Tart

Recipe by Roxane's Workshop

A creamy lemon tart on sweet pastry, topped with a crispy Italian meringue. Step‑by‑step detailed recipe, ideal for amateur pastry chefs who want to impress their loved ones.

MediumFrenchServes 8

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Source Video
3h 20m
Prep
35m
Cook
28m
Cleanup
4h 23m
Total

Cost Breakdown

Total cost:$8.30
Per serving:$1.04

Critical Success Points

  • Dough rest in the fridge (1 h) to avoid shrinking
  • Cook the lemon curd to 82°C without coagulating the eggs
  • Reach exactly 121°C for the meringue syrup
  • Pour the hot syrup onto the whites while whisking

Safety Warnings

  • The 121°C syrup can cause severe burns – handle with care and use a thermometer.
  • Wear kitchen gloves when using the grill or torch.
  • Never leave the oven unattended during caramelisation.

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