A delicious and modern Lemon Tart, topped with a creamy meringue. Because you're worth it
About this recipe
Here's a wonderful Lemon Tart, a classic found in France and United States. So simple and so delicious !
With this recipe, I show you a way to modernize this classic, with a modern swirl design with yellow topping, as used by young generations of pastry chefs in France
Let's do this simple and delicious tart !
Source of the recipe
As you may have seen in the title, I mentioned the French town of Vézelay : That's where I met with the pastry chef of this little charming town, a chef who told me a few tricks and little secrets to perfect this simple tart
And now is time to do the recipe and tell you the little tricks I learned in Vézelay !
Tart shell
1. Let's start with the Creamed Sweetened Short Pastry (⅔ Cup or 200 g)
3. I told you that the final weight is ⅔ Cup or 200 g, but plan to make more as it will be more convenient to roll out
4. I recommend to wrap this dough airtight and store in the fridge for at least 2 hours
Blind baking
5. Take the shortcrust dough out of the fridge, remove the plastic wrap
6. Then roll out, and line a pastry ring or a mold
7. Cool down in fridge for 2 hours
8. 
I showed you how to line and blind bake, HERE. Blind bake, or bake the crust with nothing in it
9. I recommend using a perforated silicone mat, for better results: To purchase online, see HERE
Perforated Baking Pan
Silicone Baking Mat
Perforated Baking Mat
Tart Ring 8″
Tart Ring 8 inch
The lemon crémeux
10. Let's make the Lemon Custard (3 ⅓ Cups or 430 g)
12. Once made, pour in and spread the Lemon Custard (3 ⅓ Cups or 430 g) at the bottom of the baked tart, with an offset Icing Spatula
13. Refrigerate
Wilton Offset Spatula
DeBuyer Whisk
Immersion Multi-Purpose Hand Blender
Immersion Hand Blender Bamix
The meringue
14. For this kind of tart, the recommendation is to use a Swiss meringue and not a French Meringue (cannot be torched) or an Italian Meringue (not as silky)
15. Make the Swiss Meringue (1 ¼ Cup or 200 g)
Prepping the pastry bag
17. The second recommendation is to not use a Piping Tip, but simply to use a Pastry Bag and to cut the tip as shown on the photo. That way, the "waves" are easy to make
18. Take a disposable Pastry Bag and cut it horizontally, then on a 45 degrees angle
Matfer Bourgeat Pastry Bags
Disposable Pastry Bags
Piping
19. Pipe the meringue, creating wave all over the tart
20. Then, flame the meringue, from a good distance, with a blowtorch
21. Keep a good distance ! Avoid turning the meringue burned and black, which is not nice to see !
Yellow drops
22. In a mixing bowl, mix some Neutral Glaze with some Food Coloring (yellow)
23. Place the colored Neutral Glaze in a small piping bag, and fill the waves with these big drops
That's it ! Keep refrigerated for 2 hours before serving
