Recipe: Lemon Tart Filling and Meringue


This is the lemon curd filling and French meringue recipe, courtesy of Chef Christophe (chef instructor at  It is absolutely delicious and one of the best I’ve ever tasted, the ratio of tartness to sweetness is just perfect.

LEMON TART (Yields 4 portions)

Due to the extensive length of explanation for the Sweet Paste (for the tart dough), I will only post the recipe which was used in class that evening: instructions can be found easily on internet.

Recipe yields 620g – enough for 2 10″ pies

100 g Sugar, 200 g Butter, 1 whole Egg Yolk, 300 g Cake Flour, 1 g Vanilla Essence, 1 Pinch Lemon Zest

Lemon Curd Filling: 

Juice of 4 lemons, Juice of 1 orange, 2 whole egg, 4 egg yolks, 6 Tablespoons Sugar, 4 teaspoons cornstarch, 6 Tablespoon cold butter, cubed, Zest of 2 lemon (don’t get to the pith), Zest of 1 orange (no pith please)



– In saucepan whisk together sugar, cornstarch and orange juice, ensuring you have no lumps

– Add lemon juice, zests, stir and stir in eggs (must be room temperature)

– Whisk on medium heat until thickened, remove from heat.

– Stir in butter (set the custard and this gives it flavour)

– Cool, and fill in blind baked tarts (prepared separately)

– Chill overnight.  To serve, top with meringue and torch (be careful!!)

Remember, Patience is Virtue! and no Scorching!

Meringue (French meringue)

2 Egg whites (75g), 1/2 cup white sugar, 1/2 teaspoon cream of tartar


-Beat egg whites and cream of tartar until soft peak

– Slowly (like snowfall), add the sugar while whisking.  Use within 1 hour.

– Use Piping bag to decorate the tart with meringue; creme brulee torch use to “burn” the meringue, remember to follow the instructions and exercise extra caution!

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