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Lemon tart with mini meringues

Lemon tart with mini meringues


  • Ingredients for the sweet shortcrust pastry (makes 500g of pastry, preparation time 15 minutes, resting time 2 hours):
  • 210g flour
  • 85g icing sugar
  • 1 whole egg
  • 1/2 pod vanilla
  • 125g butter at room temperature
  • 25g ground almonds
  • 1tsp table salt
  • Ingredients for the garnish:
  • 5 small untreated lemons
  • 3 eggs
  • 100g sugar
  • 80g melted butter


  • Step 1

    Method for the pastry (steps 2 to 4):

  • Step 2

    Sift the flour and the sugar separately using two sieves resting on two bowls. Break the egg into a bowl. Open the vanilla pod and scrape out the seeds from each half

  • Step 3

    Chop the butter into small chunks and add it to a bowl. Work the butter with a wooden spoon until soft, then add the icing sugar, ground almonds, salt, vanilla seeds, egg and flour one by one, folding in each ingredient in turn until it is fully incorporated

  • Step 4

    Form into a ball and flatten by hand. Wrap in clingfilm and leave to rest for two hours in the fridge

  • Step 5

    Pre-heat the oven to 190°C

  • Step 6

    Roll out 250g of the pastry (freeze the rest to use later) to a thickness of 3mm and then place into an 18cm cake tin

  • Step 7

    Use a fork to prick the base a few times and line with a sheet of greaseproof paper covered with a layer of baking beans.

  • Step 8

    Turn the oven down to 180°C and bake for 20 minutes

  • Step 9

    Zest and juice the lemons

  • Step 10

    Combine the eggs, sugar, butter, lemon juice and lemon zest in a mixing bowl

  • Step 11

    Whisk together all of the ingredients vigorously

  • Step 12

    Remove the tart from the oven and pour in the mixture

  • Step 13

    Cook for a further 15 minutes

  • Step 14

    Leave to cool

  • Step 15

    Place a few mini meringues on top just before serving