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Lemon Tart by Nicolas Lambert

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
10 mins
Cook Time
10 mins
Total Time
52 mins
Servings: 4 servings
Course: Dessert
Cuisine: French

Ingredients

Dough:
  • 150 g butter
  • 90 g sugar
  • 250 g flour
  • 30 g almond powder
  • 1 egg
  • 1 lemon zest
  • 1 g salt
Lemon cream:
  • 1 lemon zest
  • 100 g sugar
  • 3 eggs
  • 80 g lemon juice
  • 80 g cream
  • 1 pinch salt
Italienne meringue:
  • 1 egg whites
  • 50 g sugar
  • 1 pinch salt
  • 30 g water

Instructions

How to Make the Dough:
    Cup of Yum
  1. Start by mixing the butter with the sugar.
  2. Then add the almond powder, salt and the lemon zest.
  3. Add the egg and finish with the flour.
  4. Roll at around 3 mm ( 1/5 inch) and make a tart of 20 cm (8 inch) diameter. Cooking the tart for 20 minutes at 160 °C/ 320 ℉.
How to Make the Lemon Cream:
  1. Mix the sugar and the lemon zest to develop the aroma.
  2. Add the eggs, lemon juice, salt and cream.
  3. Pour inside the precooked tart shell and cook everything in the oven at 150 °C/ 302 ℉ for around 30 minutes.
How to Make Italienne Meringue:
  1. Whip the egg whites with the salt.
  2. Make a syrup with the water and sugar, let it boil for about 2 min. Then pour slowly over the beating egg whites.
  3. Pipe the meringue on top of the tart.
  4. Sprinkle icing sugar all over and caramelize in the oven on the grill position for 2 min maximum.
  5. Finish by adding some fresh lemon zest on top.

Notes