Classic lemon tart: a refreshing dessert with a tangy twist

Classic lemon tart: a refreshing dessert with a tangy twist

Dive into the tangy delight of this classic lemon tart, featuring a perfectly crumbly crust filled with a creamy, citrus-infused filling. This tart combines the zesty freshness of lemon with the sweet richness of condensed milk, all topped with a soft meringue topping. Whether it's a family gathering or a special occasion, this lemon tart promises to be a sweet end to any meal.


Why you'll love it:

The combination of a buttery crust, a rich lemony filling and an airy meringue offers a perfect balance of textures and flavors that will delight your taste buds. The natural tartness of the lemon contrasts beautifully with the sweetness of the meringue, making this tart a favorite for those who enjoy a dessert that isn't too sweet. It's also relatively simple to make, but elegant enough to impress guests.

Perfect occasion:

This lemon tart is ideal for spring and summer get-togethers when you're craving something light and refreshing. It's perfect for picnics, barbecue dinners or as a festive treat during the holiday season. Serve it at brunches or as a sweet finale to a family dinner. Its bright flavor and attractive appearance make it ideal for celebrating special occasions like birthdays and anniversaries.

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Decorating Tips:

For a visually stunning presentation, pipe the meringue into decorative peaks or swirls before lightly toasting until golden brown. Garnish with lemon zest or thin lemon slices for an extra pop of color and a hint of citrus. Edible flowers can also be added around the edges for a more elegant touch.


  • Crust:
    • 300 grams of all-purpose flour
    • 180 grams of cold unsalted butter, cut into cubes
    • 60 grams of granulated sugar
    • A pinch of fine salt
    • 1 cold egg (50 grams)
  • Filling:
    • 800 grams (about 2 cans) sweetened condensed milk
    • 150 ml filtered lemon juice
    • 3 egg yolks
  • Meringue:
    • The recipe uses a specific ratio for Italian meringue, which involves egg whites, sugar and water.
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  1. For the dough:
    • Sift or crumble together the flour, butter, sugar and salt until the mixture resembles fine crumbs.
    • Beat in the egg until the dough is roughly combined.
    • Roll out the dough between two sheets of baking paper to a thickness of 6 mm. Transfer to a 26cm non-stick pie dish.
    • Pour the dough into the dish, trim the edges and place in the freezer for at least 20 minutes.
    • Line crust with foil (shiny side down) and fill with baked beans. Bake at 200°C for 20 minutes, then remove the beans and foil and bake for a further 8 minutes. Remove and let cool.
  2. For the filling:
    • Mix the condensed milk, lemon juice and egg yolks. Pour into the pre-baked crust.
    • Bake in a preheated oven at 200°C for around 12 minutes until the filling is set but slightly wobbly in the centre.
    • Let cool completely to room temperature, then refrigerate for a few hours.
  3. For the meringue:
    • Prepare according to the detailed instructions provided in the video on the profile, creating an Italian meringue.

Enjoy this classic lemon tart, a delicious blend of creamy, tangy and sweet, sure to delight everyone who tastes it!

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