Fall in love with this quick lemon tart that combines the tangy flavors of fresh lemon with a generous shortcrust pastry and a golden meringue! Perfect for impressing your guests without spending hours in the kitchen, this three-step recipe is easier than it looks. With three variations in a single preparation, you can treat the whole family or freeze the leftovers for a last-minute dessert.
Practical information
Preparation time: 30 minutes
Cooking time: 35 minutes
Estimated calories: approximately 280 kcal per serving
Estimated average price: approximately 35₪ for three pies
Ingredients
For the shortcrust pastry:
- 500 g of flour
- 2 eggs + 1 egg yolk
- 2 teaspoons of baking powder
- 125 g of sugar
- 1 sachet of vanilla sugar
- 250g of softened margarine
- 1 tablespoon of oil
- 1 pinch of salt
For the lemon cream:
- 3 egg yolks
- 100 g of sugar
- The juice of 4 lemons plus the zest of 1
- 1 tablespoon of cornstarch
For the meringue:
- 180 g of sugar
- A little lemon juice
Preparation steps
- First, prepare the shortcrust pastry. In a food processor fitted with the dough hook, combine the flour, 2 eggs plus 1 egg yolk, baking powder, sugar, vanilla sugar, softened margarine, oil, and a pinch of salt. Process until a smooth shortcrust pastry forms (if it is too stiff, add a little water).
- Roll out the dough to a maximum thickness of 0.5 cm in a tart tin, pressing it well up the sides. Line with parchment paper and bake at 180°C (350°F) for 15 to 20 minutes, depending on your oven, until lightly golden. You can freeze the two remaining portions of dough for future use.
- Prepare the lemon cream: In a small saucepan, combine the 3 egg yolks, sugar, lemon zest, and lemon juice. Dissolve the cornstarch in a large glass of water and stir it into the saucepan. Heat, stirring regularly, until you have a smooth custard.
- Allow the cream to cool slightly, then gently pour it over the already baked pastry.
- Prepare the meringue: beat the egg whites until stiff peaks form. Gradually add the sugar while continuing to beat, then add a little lemon juice. Pipe the meringue onto the tart using a piping bag for a beautiful effect.
- Slide the tart onto the oven grill at 240°C for 1 to 2 minutes maximum, just to brown the meringue. Watch carefully, it happens very quickly!
Want a change? Replace the meringue with thin slices of kiwi for a lighter, more colorful version. Pro tip: freeze any unused portions of shortcrust pastry—they'll save you precious time the next time you're craving a tart!
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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