This French Lemon Cream Tart with Meringue starts with a sweet crust filled with a silky lemon cream. Topped off with meringue, this tart can’t be beat!
Lemon is definitely a fan favorite around here! For more lemon pies or tarts, also try this Shortbread Lemon Tart Recipe, this Lemon Meringue Pie, or this Lemon Cream Pie.
My love for this French Lemon Cream Tart goes all the way back to 2007, when I first made it for Thanksgiving dessert.
It was literally love at first bite.
I’m a lemon fiend anyway, but this tart is above and beyond. The lemon cream layer is filled with lemon flavor and is so smooth and buttery – you’ll want to make a batch of the filling to just eat on its own.
The crust is simple, so this is a great dessert if you are intimidated to make pie crust.
And I added on the meringue simply because I’m a huge fan. Soft and marshmallowy, it’s the perfect topping for this tart.
This does take a little more time and effort than some other desserts, but it is perfect for a holiday dinner and totally worth the time.
One bite is all it takes, and you’ll be hooked, too!
Ingredients
- Sugar: This recipe uses both granulated sugar and powdered sugar. The powdered sugar will give the crust a delicious, tender crust. The granulated sugar is used in both the filling and the meringue.
- Lemons: You will need 5-7 lemons for this recipe. 5 of the lemons you will zest, then you’ll also need 3/4 cup of freshly squeezed lemon juice. Make sure you zest your lemons before you juice them.
- Eggs: You’ll need lots of eggs, for the filling, for the crust, and for the meringue. Make sure these are room temperature for the best results.
- Butter: Yes, this recipe uses a lot of butter! The butter gives the tart a rich flavor.
- Flour: I use all-purpose flour.
- Salt: The salt helps to balance the flavors.
- Vanilla (not pictured): I like to use a little bit of vanilla in my meringue.
How to Make this French Lemon Cream Tart
This recipe has 3 different components: the filling, the crust, and the meringue. It’s easiest to start by making the lemon cream because it needs to be refrigerated for at least 4 hours.
Make the lemon cream:
- Combine the sugar and the lemon zest together in a bowl and rub the zest into the sugar. You are done when the sugar is fluffy and fragrant and you can’t see any large pieces of zest anymore.
- Add the eggs and the lemon juice and whisk it all together.
- Place this bowl over a small saucepan that has about an inch of water in it. Turn the heat to medium low and start cooking the mixture, whisking the whole time. The mixture will start off thin, but as it cooks it will heat up. Cook it until it reaches 180ºF and the cream is thick enough for the whisk to leave tracks in the mixture.
- Pour the lemon mixture through a sieve or strainer into a blender to remove any lemon zest. Let the cream cool for about 10 minutes.
- Once it has cooled slightly, turn the blender on and start adding the butter, one tablespoon at a time. Once the butter has all been incorporated, let it blend for another 3 minutes.
- Transfer the cream to a bowl and place a piece of plastic wrap against the surface of the cream. Refrigerate for at least 4 hours.
Make the crust:
- Start by pulsing the dry ingredients together in a food processor, then add the butter and pulse some more until the butter has been cut into the dry ingredients,
- Break up the egg yolk and drizzle it over the mixture.
- Pulse some more until the dough starts to come together.
- Pour it out onto a counter and knead it just to incorporate any dry ingredients that may not have been mixed all the way in.
- Add the dough to an 11-inch tart pan. I think this is easiest to break it into pieces and then press it in.
- Try to make it as even as possible without overworking the dough. Freeze the crust for 30 minutes.
- Line the crust with parchment paper and then fill with pie weights or beads. I like to just use dry beans. Bake the crust for 25 minutes.
- Remove the paper and the weights and return the crust to the oven to bake for another 5 minutes.
Make the meringue:
- Start by whisking the egg whites until they start to get frothy.
- With the mixer still running, start adding the sugar, one tablespoon at a time.
- Whip until you have stiff peaks and a marshmallowy texture. Whisk in the vanilla.
Assemble the tart:
- Remove the filling from the fridge and whisk it to loosen it up a bit. Spread it into the cooled tart shell.
- Spread the meringue on top, making peaks with the back of a spoon or a spatula.
- Bake until the meringue is lightly browned.
Tips and Tricks
This lemon cream tart can be made over the course of a few days, if needed. The lemon cream filling can be made up to 4 days ahead of time. The crust can be made 1-2 days ahead of time.
Store any leftovers in the refrigerator. Plastic wrap will stick to the meringue, so I like to just press a small piece of plastic wrap or wax paper up against any sides of the tart that have been cut. Keep any leftovers in the refrigerator.
While I love the meringue on top, you can also make this tart without the meringue. Add some fresh berries or whipped cream and it is a delicious and elegant dessert.
More Lemon Desserts
Lemon Bars
Lemon Cheesecake
Glazed Lemon Cakes
Coconut and Lemon Poke Cake
Lemon Chess Pie
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French Lemon Cream Tart with Meringue
Ingredients
Lemon Filling:
- 1 1/2 cups granulated sugar
- Finely grated zest of 5 lemons
- 6 large eggs at room temperature
- 3/4 cup fresh lemon juice
- 1 1/4 cups unsalted butter cut into tablespoon sized pieces, at room temperature
Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup plus 1 tablespoon cold unsalted butter cut into small pieces
- 1 large egg yolk
Meringue:
- 5 egg whites
- 10 tablespoons sugar
- 1 teaspoon vanilla extract
Instructions
Make the lemon filling:
- Fill a small saucepan with about 1 inch of water. Place over medium-low heat.
- In a bowl that is large enough to fit over the pan without touching the water, off the heat combine the sugar and the lemon zest. Use your fingers to rub the zest into the sugar until it is light and fluffy. Whisk in the eggs, then the lemon juice.
- Set the bowl over the simmering water and start whisking. Cook until the mixture reaches 180ºF using an instant read thermometer. Whisk constantly so that the eggs don’t scramble. The mixture will start out thin, but will start to get thicker as the mixture heats up. You will know that the mixture is up to heat when it has thickened and the whisk leaves tracks in the cream. This can take 10 minutes or longer.
- As soon as the cream comes up to temperature, remove the bowl from the heat and pour the mixture through a strainer into a blender. Let the cream sit for a few minutes, until the temperature cools down to about 140ºF.
- Turn the blender on high, and as it is blending, start adding the butter, one tablespoon at a time, scraping down the sides of the blender as needed. Once all of the butter has been added, let the blender run for 3 more minutes.
- Pour the lemon cream into a container and press a piece of plastic wrap over the surface of the cream. Refrigerate at least 4 hours, or overnight.
Make the crust:
- Pour the flour, powdered sugar, and salt in a food processor and pulse a few times to combine.
- Add the butter to the food processor and pulse until the butter is cut into the mixture. There will be pieces about the size of oatmeal flakes.
- Break the yolk apart, then pour it over the mixture in the food processor. Start pulsing in longer intervals, 5-10 seconds each, until the dough starts to clump together.
- Turn the dough out onto a counter and knead a couple of times, just enough to incorporate any dry ingredients that were not mixed in.
- Butter or spray an 11-inch tart pan with nonstick cooking spray. Press the dough lightly into the pan and up the sides. Try to get it in as even of a layer as possible without overworking the dough. Place the pan in the freezer for 30 minutes.
- While the crust is in the freezer, preheat the oven to 350ºF.
- After removing the tart shell from the freezer, place a sheet of parchment paper over the top and fill with pie beads or dried beans. Place the tart pan on a baking sheet and bake the crust for 25 minutes. Remove from the oven and remove the parchment and the beads and return the crust to the oven for another 5 minutes, or until golden brown.
- Allow the crust to cool completely.
Make the meringue:
- Place the egg whites in the bowl of a stand mixer or in a large bowl. Whisk until they are frothy. With the mixer on, start adding the sugar, one tablespoon at a time until all of the sugar has been incorporated. Continue to beat on high until the mixture has stiff, marshmallow-like peaks. Add the vanilla and beat until mixed in.
To assemble the tart:
- Preheat the oven to 350ºF (if you do not still have it on from making the crust).
- Remove the filling from the refrigerator and whisk a few times to loosen it up. Spoon the cream into the tart shell and smooth into an even layer.
- Add the meringue to the top, making sure to spread all of the way to the crust.
- Bake the tart until the meringue has slightly browned, about 10 minutes.
Lisa says
Can I freeze this whole pie and defrost in a cooler? I’m making ahead and then driving 3 hours.
Deborah says
Hi Lisa, I think the tart would freeze fine without the meringue. I’ve never had good luck freezing meringue – it ends up rubbery and sticky.
Ellie the Kitchen Wench says
Awww, this looks marvellous! And it reminds me that its been awhile since I last made a lemon tart…another thing to the to-do list!
Ellie @ Kitchen Wench
Cakespy says
Gorgeous. The meringue does look perfect. So excellent when it’s done right!
Tiffany says
It’s not the most intimate of settings, but the buffet at Paris hotel was to DIE for! One whole island was just French deserts. It’s been years since I was there though, so definitely check around.
Emiline says
I’m reading that book, right now! I love it. There’s so many good recipes, I don’t know what to make.
The “French” lemon tart sounds delicious. I’m sorry you had to stir for 40 minutes, though.
Rose says
You are so brave for making this tart on Thanksgiving. I bet it was divine.
Kelly-Jane says
I raelly want to try this one too, it was all the butter in the filling that was putting me off (because I’d proabably eat way too much!). It’s great to see a good review, I’ll give it a go, yum 🙂
sher says
Oh, that looks fabulous! I love lemon pie! Have fun in Vegas
Brilynn says
Love it! I love everything in this book but you know that already…
Gigi says
AH! I love that book! That recipe has been marked as a “to-bake” since I got the book. The reason I haven’t baked it is because I too have an 11-inch tart pan and not a 9-inch. BTW, your tart looks delicious with all the meringue on top, mmm.