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Cuisine d'Aubéry
The food blog of FX
Dessert Tart

https://www.cuisinedaubery.com/recipe/meringue-lemon-tart/

Meringue Lemon Tart (like in Vézelay)

Wednesday November 23, 2022
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A delicious and modern Lemon Tart, topped with a creamy meringue. Because you're worth it

FX (François-xavier)

About this recipe

Here's a wonderful Lemon Tart, a classic found in France and United States. So simple and so delicious !

Meringue Lemon Tart (like in Vézelay)

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

Meringue Lemon Tart (like in Vézelay)Meringue Lemon Tart (like in Vézelay)Meringue Lemon Tart (like in Vézelay)

Let's do this simple and delicious tart !

Meringue Lemon Tart (like in Vézelay)

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

Meringue Lemon Tart (like in Vézelay)Meringue Lemon Tart (like in Vézelay)Meringue Lemon Tart (like in Vézelay)

And now is time to do the recipe and tell you the little tricks I learned in Vézelay !

Meringue Lemon Tart (like in Vézelay)Meringue Lemon Tart (like in Vézelay)

Meringue Lemon Tart (like in Vézelay)

Print Recipe, with photos Print Recipe, no photos
Skill: Intermediaire Level Cuisine: French Cuisine Courses: Dessert, Tart,  Staples: Vezelay
Lemon Lemon custard Swiss meringue Neutral gel Shortcrust Pastry
 5
Ingredients
  • For a 7.87" (or 7 7/8" or 20 cm) in diameter tart

  • Tart Shell
  •   ⅔ Cup Creamed Sweetened Short Pastry (200 grams). For the recipe, see HERE
  •   3 ⅓ Cups Lemon Custard (430 grams). For the recipe, see HERE
  • Meringue
  •   1 ¼ Cup Swiss Meringue (200 grams). For the recipe, see HERE
  • Yellow drops
  •   some Neutral Glaze. For the recipe, see HERE
  •   some Food Coloring. yellow color


  • For a 6.69" (or 6 11/16" or 17 cm) in diameter tart

  • Tart Shell
  •   ½ Cup Creamed Sweetened Short Pastry (144.4 grams). For the recipe, see HERE
  •   2 ½ Cups Lemon Custard (310.6 grams). For the recipe, see HERE
  • Meringue
  •   1 Cup Swiss Meringue (144.4 grams). For the recipe, see HERE
  • Yellow drops
  •   some Neutral Glaze. For the recipe, see HERE
  •   some Food Coloring. yellow color


  • For a 8.66" (or 8 21/32" or 22 cm) in diameter tart

  • Tart Shell
  •   ¾ Cup Creamed Sweetened Short Pastry (242 grams). For the recipe, see HERE
  •   4 Cups Lemon Custard (520.3 grams). For the recipe, see HERE
  • Meringue
  •   1 ½ Cup Swiss Meringue (242 grams). For the recipe, see HERE
  • Yellow drops
  •   some Neutral Glaze. For the recipe, see HERE
  •   some Food Coloring. yellow color


  • For a 9.84" (or 9 27/32" or 25 cm) in diameter tart

  • Tart Shell
  •   1 Cup Creamed Sweetened Short Pastry (312.5 grams). For the recipe, see HERE
  •   5 ¼ Cups Lemon Custard (671.8 grams). For the recipe, see HERE
  • Meringue
  •   2 Cups Swiss Meringue (312.5 grams). For the recipe, see HERE
  • Yellow drops
  •   some Neutral Glaze. For the recipe, see HERE
  •   some Food Coloring. yellow color

  • You will need...
    Clear Glaze
    Mirror Glaze
    Food Wrap
    Perforated Baking Pan
    Silicone Baking Mat
    Perforated Baking Mat
    Tart Ring 8″
    Tart Ring 8 inch
    Wilton Offset Spatula
    DeBuyer Whisk
    Immersion Multi-Purpose Hand Blender
    Immersion Hand Blender Bamix
    Matfer Bourgeat Pastry Bags
    Disposable Pastry Bags
    Culinary Torch
    Steps


    Tart shell

    1. Let's start with the Creamed Sweetened Short Pastry (⅔ Cup or 200 g)

    2. The recipe is HERE

    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

    Meringue Lemon Tart (like in Vézelay)

    Food Wrap


    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

    Meringue Lemon Tart (like in Vézelay) Meringue Lemon Tart (like in Vézelay)

    Perforated Baking PanSilicone Baking Mat Perforated Baking MatTart Ring 8″Tart Ring 8 inch


    The lemon crémeux

    10. Let's make the Lemon Custard (3 ⅓ Cups or 430 g)

    11. The recipe is HERE

    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

    Meringue Lemon Tart (like in Vézelay) Meringue Lemon Tart (like in Vézelay) Meringue Lemon Tart (like in Vézelay) Meringue Lemon Tart (like in Vézelay)

    Wilton Offset Spatula DeBuyer WhiskImmersion 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)

    16. The recipe is HERE

    Meringue Lemon Tart (like in Vézelay)

    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

    Meringue Lemon Tart (like in Vézelay) Meringue Lemon Tart (like in Vézelay) Meringue Lemon Tart (like in Vézelay) Meringue Lemon Tart (like in Vézelay)

    Matfer Bourgeat Pastry BagsDisposable Pastry Bags


    Piping

    19. Pipe the meringue, creating wave all over the tart

    Meringue Lemon Tart (like in Vézelay) Meringue Lemon Tart (like in Vézelay)

    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 !

    Meringue Lemon Tart (like in Vézelay) Meringue Lemon Tart (like in Vézelay)

    Culinary Torch


    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

    Meringue Lemon Tart (like in Vézelay) Meringue Lemon Tart (like in Vézelay) Meringue Lemon Tart (like in Vézelay) Meringue Lemon Tart (like in Vézelay)

    Clear GlazeMirror Glaze

    Result

    That's it ! Keep refrigerated for 2 hours before serving

    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    Lemon Lemon custard Swiss meringue Neutral gel Shortcrust Pastry
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