Exquisite French Lemon Cream Tart with Meringue: A Timeless Dessert Masterpiece

Indulge in the sublime pleasure of this French Lemon Cream Tart with Meringue, a dessert that masterfully balances a sweet, buttery crust with a luscious, silken lemon filling, all crowned with a cloud of perfectly toasted meringue. This classic French pastry is more than just a dessert; it’s an experience—a vibrant burst of citrus brightness and comforting sweetness that captivates from the very first bite. If you’re searching for an elegant yet undeniably delicious treat to impress guests or simply brighten your day, look no further than this impeccable lemon tart.

Lemon desserts hold a special place in many hearts, offering a refreshing counterpoint to richer flavors. For those who adore the bright tang of lemon, this tart joins a celebrated family of recipes. If you’re a fan of citrusy delights, consider exploring other favorites such as the Shortbread Lemon Tart Recipe, the ever-popular Lemon Meringue Pie, or the creamy indulgence of this Lemon Cream Pie. Each offers a unique take on lemon’s versatility, but this French Lemon Cream Tart truly stands out.

The Enduring Allure of a Classic Lemon Tart

My personal journey with this magnificent French Lemon Cream Tart began way back in 2007, when it first graced our Thanksgiving dessert table. From that moment, it was, quite literally, love at first bite. As a devoted “lemon fiend,” I’ve sampled countless lemon-infused creations, but this tart consistently rises above the rest. It’s more than just a dessert; it’s an experience that awakens the senses, with its harmonious blend of textures and intensely bright flavors.

What makes this French Lemon Tart so captivating? It starts with the heart of the tart: the lemon cream layer. This filling is not merely lemon-flavored; it’s a profound immersion in vibrant citrus, incredibly smooth and decadently buttery. Its richness is perfectly balanced by the tartness of fresh lemon, creating a sophisticated flavor profile that’s utterly irresistible. You might even find yourself tempted to make an extra batch of this exquisite cream just to savor on its own!

Complementing this glorious filling is a simple, sweet crust. For those who might feel daunted by the prospect of baking a pie crust, this recipe offers an approachable and forgiving alternative. Its tender, crumbly texture provides the ideal foundation for the zesty cream, offering a subtle sweetness that never overshadows the lemon.

And then there’s the crowning glory: the meringue. While a lemon tart is delightful on its own, adding a generous swirl of soft, marshmallowy meringue transforms it into a true showstopper. The delicate sweetness and airy texture of the meringue provide a beautiful contrast to the smooth, rich lemon cream, adding another layer of complexity and visual appeal. This combination is particularly perfect for holiday dinners or any special occasion where you want to serve a dessert that looks as impressive as it tastes.

While preparing this French Lemon Cream Tart does require a bit more time and effort than some simpler desserts, the reward is immeasurable. The joy it brings, the compliments it garners, and the sheer delight of each forkful make every moment spent in the kitchen utterly worthwhile. One bite is truly all it takes to become completely enchanted by its charm.

Essential Ingredients for Your French Lemon Cream Tart

Crafting an unforgettable French Lemon Cream Tart with Meringue begins with selecting high-quality ingredients. Each component plays a crucial role in achieving the perfect balance of flavor and texture that defines this classic dessert.

• Sugar: Our recipe utilizes both granulated sugar and powdered sugar. The finely milled powdered sugar is incorporated into the crust, contributing to its delightfully tender, melt-in-your-mouth texture. Granulated sugar, with its larger crystals, is essential for sweetening both the bright lemon filling and creating the stable, glossy structure of the meringue.
• Lemons: These are the undisputed stars of the show! You’ll need approximately 5-7 fresh lemons to yield enough zest and the precise 3/4 cup of freshly squeezed lemon juice required for the vibrant filling. Remember this golden rule: always zest your lemons before juicing them. The zest contains concentrated aromatic oils that infuse the cream with an intense, fragrant lemon flavor, while the juice provides the tartness. Choose bright yellow, firm lemons for the best results.
• Eggs: Eggs are fundamental to all three elements of this tart. You’ll need a generous quantity for the rich lemon cream, a single yolk for binding and enriching the crust, and several whites for constructing the light and airy meringue. For optimal emulsification in the cream and maximum volume in the meringue, ensure your eggs are at room temperature. This simple step makes a significant difference in the final texture.
• Butter: This recipe embraces butter for its unparalleled ability to impart richness, flavor, and a luxurious mouthfeel. A substantial amount of unsalted butter is blended into the lemon cream to create its silky smooth texture, while cold butter is crucial for a flaky, tender crust. Using unsalted butter allows you to control the overall salt content of your tart.
• Flour: Standard all-purpose flour forms the structural base of our sweet tart crust. Its gluten content provides the necessary framework, ensuring the crust is sturdy enough to hold the rich filling yet still tender to eat.
• Salt: A pinch of salt might seem insignificant, but it is vital for balancing the sweetness and enhancing the complex flavors of both the crust and the filling. It prevents the tart from being overly sweet and highlights the bright lemon notes.
• Vanilla (not pictured): While optional, a touch of vanilla extract added to the meringue contributes a lovely aromatic depth, complementing the lemon without overpowering it. It adds a subtle warmth and sweetness that makes the meringue even more delightful.

Crafting Your Exquisite French Lemon Cream Tart with Meringue

Creating this magnificent French Lemon Cream Tart is a delightful culinary project, comprising three distinct yet harmonious components: the vibrant lemon cream, the tender sweet crust, and the airy meringue. To ensure a smooth and enjoyable baking process, it’s most efficient to begin by preparing the lemon cream, as it requires a minimum of four hours to chill and set properly in the refrigerator. This allows you to work on the crust and meringue while the cream develops its exquisite texture.

Step-by-Step Guide to Making the Silky Lemon Cream

1. To begin, set up a makeshift double boiler. Fill a small saucepan with about an inch of water and bring it to a gentle simmer over medium-low heat.
2. In a heatproof bowl, large enough to sit securely over the saucepan without its bottom touching the simmering water, combine the granulated sugar and the finely grated lemon zest. Use your fingertips to rub the lemon zest thoroughly into the sugar. This crucial step releases the essential oils from the zest, infusing the sugar with intense lemon fragrance and flavor. Continue rubbing until the sugar becomes light, fluffy, and highly aromatic, with no visible large pieces of zest remaining.
3. Next, whisk in the room-temperature large eggs until well combined, then add the fresh lemon juice and whisk until the mixture is uniform.
4. Carefully place the bowl over the simmering saucepan, ensuring a tight seal to create a double boiler. Begin whisking the mixture continuously. The gentle, indirect heat will gradually cook the eggs without scrambling them. The cream will start out thin, but as it heats up and the eggs cook, it will slowly thicken. Continue to cook and whisk until the mixture reaches 180ºF (82ºC) on an instant-read thermometer. You’ll also notice that the cream has thickened enough for the whisk to leave distinct tracks on its surface. This process typically takes 10 minutes or more, so be patient and keep whisking!
5. As soon as the lemon cream reaches the desired temperature and consistency, immediately remove the bowl from the heat. Carefully pour the hot lemon mixture through a fine-mesh sieve or strainer directly into a blender. This step ensures an incredibly smooth, velvety cream by removing any cooked egg particles or remaining lemon zest. Allow the strained cream to cool for about 10 minutes, or until its temperature drops to approximately 140ºF (60ºC).
6. Once slightly cooled, turn the blender on to a medium-high setting. With the blender running, gradually add the room-temperature unsalted butter, one tablespoon at a time, ensuring each piece is fully incorporated before adding the next. This slow addition helps to emulsify the butter into the cream, creating its signature silky texture. Scrape down the sides of the blender with a spatula as needed. After all the butter has been incorporated, continue to blend the mixture on high for an additional 3 minutes. This final blending step ensures maximum emulsification and a supremely smooth, glossy finish.
7. Transfer the finished lemon cream to a clean bowl or airtight container. To prevent a skin from forming on the surface, press a piece of plastic wrap directly onto the surface of the cream, ensuring there are no air bubbles. Refrigerate the lemon cream for a minimum of 4 hours, or ideally overnight, to allow it to fully chill and set to the perfect consistency.

Crafting the Perfect Sweet Tart Crust

A truly exceptional French Lemon Cream Tart demands a crust that is both tender and flavorful. This sweet tart crust, often referred to as a “pâte sucrée,” is relatively simple to prepare, especially with the aid of a food processor, and provides the ideal sweet counterpoint to the tart lemon filling.

1. In the bowl of a food processor, combine the all-purpose flour, powdered sugar, and salt. Pulse a few times to thoroughly mix these dry ingredients.
2. Add the cold unsalted butter, cut into small pieces, to the dry ingredients in the food processor. Pulse the mixture in short bursts until the butter is cut into the flour, resembling coarse meal with pieces about the size of small oatmeal flakes. Avoid over-processing at this stage, as you want small pockets of butter to remain for tenderness.
3. Briefly whisk the large egg yolk in a small bowl, then drizzle it over the mixture in the food processor.
4. Continue pulsing the dough in longer intervals, typically 5-10 seconds per pulse, until the dough just begins to clump together and forms a shaggy ball. Do not overmix; the goal is to just bring it together.
5. Turn the dough out onto a clean counter. Gently knead it just a couple of times, enough to fully incorporate any stray dry ingredients that might not have mixed in the food processor. Overworking the dough will develop too much gluten, resulting in a tough crust.
6. Lightly butter or spray an 11-inch tart pan with a removable bottom with nonstick cooking spray. For easier handling, break the dough into smaller pieces and press them evenly into the bottom and up the sides of the tart pan. Aim for a uniform thickness without stretching or compacting the dough too much.
7. Once the crust is formed, place the tart pan in the freezer for 30 minutes. This chilling period helps the butter solidify, which prevents the crust from shrinking excessively during baking (a process known as “blind baking”).
8. While the crust chills, preheat your oven to 350ºF (175ºC).
9. After 30 minutes, remove the chilled tart shell from the freezer. Line the crust with a piece of parchment paper, pressing it gently against the dough. Fill the parchment-lined crust with ceramic pie weights or dried beans. The weights help keep the crust from bubbling up and maintaining its shape.
10. Place the tart pan on a baking sheet for easier transfer and bake for 25 minutes.
11. Carefully remove the tart from the oven. Lift and remove the parchment paper along with the pie weights/beans. Return the crust to the oven for another 5 minutes, or until it achieves a beautiful golden-brown color and appears cooked through.
12. Allow the baked tart crust to cool completely on a wire rack before filling. This is crucial to prevent a soggy bottom.

Whipping Up the Perfect Meringue Topping

The light, airy, and slightly toasted meringue is the crowning glory of this French Lemon Cream Tart, adding a delightful sweetness and textural contrast. Making a stable, beautiful meringue is simpler than you might think with a few key steps.

1. Ensure your mixing bowl (preferably a stand mixer bowl) and whisk attachment are impeccably clean and grease-free. Any trace of fat can prevent egg whites from whipping properly. Place the room-temperature egg whites into the bowl. Begin whisking them on medium speed until they become frothy and opaque.
2. With the mixer still running, gradually start adding the granulated sugar, one tablespoon at a time, allowing each addition to dissolve before adding the next. This slow incorporation helps stabilize the meringue.
3. Increase the mixer speed to high and continue to whip until the meringue forms stiff, glossy peaks. When you lift the whisk, the peaks should hold their shape without collapsing. The texture should be thick and marshmallow-like.
4. Finally, whisk in the vanilla extract until it’s just combined. Avoid overmixing once the vanilla is added.

Assembling and Baking Your Masterpiece

With the lemon cream chilled, the crust baked, and the meringue ready, it’s time to bring all the components of your French Lemon Cream Tart together for its grand finale.

1. If your oven has cooled since baking the crust, preheat it again to 350ºF (175ºC).
2. Remove the chilled lemon cream filling from the refrigerator. Give it a few brisk whisks to loosen its texture slightly and make it easier to spread. Spoon the smooth, vibrant lemon cream into the completely cooled tart shell, spreading it evenly to form a beautiful, flat layer.
3. Gently dollop the freshly whipped meringue over the lemon cream. Using the back of a spoon or a small offset spatula, spread the meringue generously, making sure it touches the edges of the crust to seal the filling. Create artful peaks and swirls with the back of your spoon or spatula for an elegant, inviting presentation.
4. Place the assembled tart back into the preheated oven. Bake for approximately 10 minutes, or until the meringue is lightly browned and beautifully toasted on the peaks. Keep a close eye on it to prevent burning.
5. Once baked, remove the tart from the oven and let it cool for at least 30 minutes before slicing and serving. This allows the filling to fully set after its final bake.

Expert Tips for Your French Lemon Cream Tart Success

Achieving a flawless French Lemon Cream Tart with Meringue is made easier with these practical tips and clever variations, ensuring your dessert is not only delicious but also convenient to prepare and store.

Planning Ahead for Effortless Entertaining

One of the greatest advantages of this recipe is its make-ahead flexibility. If you’re planning for a special occasion or simply want to spread out the preparation, you can break down the process over several days:

• Lemon Cream Filling: The star of the show, the luscious lemon cream, can be prepared up to 4 days in advance. Store it covered tightly with plastic wrap pressed directly against its surface in the refrigerator. This allows the flavors to meld beautifully and ensures it’s perfectly chilled and set when you’re ready to assemble.
• Tart Crust: The sweet tart crust can also be baked 1-2 days ahead of time. Once completely cooled, store it at room temperature in an airtight container or carefully wrapped in plastic wrap. This step significantly reduces the workload on the day of serving.

By staggering the preparation, you can minimize stress and enjoy the baking process without feeling rushed, making this an ideal dessert for entertaining.

Storing Leftovers

If by some miracle you have any slices of this irresistible tart remaining, proper storage is key to maintaining its quality. Store any leftovers in the refrigerator. Meringue tends to be a bit delicate and can stick to plastic wrap, so instead of covering the entire tart tightly, try this trick: press a small piece of plastic wrap or wax paper gently against the cut sides of the tart to protect the exposed filling and crust. This helps maintain freshness without compromising the beautiful meringue. Consume leftovers within 2-3 days for the best taste and texture.

Variations for Every Palate

While the classic meringue topping is beloved, this French Lemon Cream Tart is wonderfully versatile and can be adapted to your preferences:

• Meringue-Free Elegance: If you prefer a lighter, less sweet finish or are short on time, you can absolutely make this tart without the meringue. Instead, after the tart has chilled, adorn it with a generous scattering of fresh seasonal berries—raspberries, blueberries, or sliced strawberries would be exquisite. Alternatively, a dollop of freshly whipped cream provides a delightful, creamy contrast to the bright lemon. This variation offers a sophisticated and elegant dessert that shines in its simplicity.
• Torched Meringue: For those who love a beautifully caramelized topping, consider using a kitchen torch to brown the meringue instead of baking it. This provides a wonderfully smoky flavor and crisp exterior while keeping the interior soft.
• Different Crusts: While the sweet shortbread crust is traditional, you could experiment with other crusts like a classic pâte brisée for a less sweet, flakier base, or even a gluten-free almond flour crust for dietary needs.

Experimentation can lead to delightful discoveries, allowing you to customize this classic French dessert to perfectly suit your taste.

Explore More Zesty Lemon Desserts

If you’ve fallen in love with the vibrant flavors of this French Lemon Cream Tart, you’re in for a treat! The world of lemon desserts is vast and wonderfully delicious. Continue your citrusy culinary adventure with some of these other fantastic recipes:

• Classic Lemon Bars: A timeless favorite, offering a perfect balance of sweet and tangy on a buttery shortbread base.
• Decadent Lemon Cheesecake: Creamy, rich, and infused with bright lemon, a luxurious treat for any occasion.
• Charming Glazed Lemon Cakes: Small, moist cakes bursting with lemon flavor and topped with a sweet, tangy glaze.
• Tropical Coconut and Lemon Poke Cake: A delightful combination of tropical coconut and zesty lemon in a moist, flavorful cake.
• Southern Lemon Chess Pie: A Southern classic, known for its rich, custardy lemon filling that’s utterly comforting.

Each of these recipes brings its unique charm to the table, proving that lemon is truly one of the most versatile and beloved flavors in the dessert world.

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French Lemon Cream Tart with Meringue

Author:
Deborah Harroun

Prep Time:

30 minutes

Cook Time:

1 hour 5 minutes

Refrigeration Time:

4 hours

Total Time:

5 hours 35 minutes

Servings:

12 servings

Course:
Dessert

Cuisine:
French

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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!

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:

1. Fill a small saucepan with about 1 inch of water. Place over medium-low heat and bring to a gentle simmer.
2. In a heatproof bowl (one that can sit over the saucepan without touching the water), combine the granulated sugar and the lemon zest. Use your fingers to rub the zest into the sugar until it is light, fluffy, and very fragrant. Whisk in the eggs, then the lemon juice.
3. Set the bowl over the simmering water (double boiler style) and start whisking continuously. Cook until the mixture reaches 180ºF (82ºC) using an instant-read thermometer. Whisk constantly to prevent the eggs from scrambling. The mixture will start thin but will gradually thicken as it heats. You’ll know it’s ready when it thickens and the whisk leaves clear tracks in the cream. This can take 10 minutes or longer.
4. As soon as the cream reaches temperature, remove the bowl from the heat and immediately pour the mixture through a fine-mesh strainer into a blender. Let the cream cool for a few minutes, until the temperature drops to about 140ºF (60ºC).
5. Turn the blender on high. While blending, gradually add the room-temperature butter, one tablespoon at a time, scraping down the sides of the blender as needed. Once all the butter has been added, continue blending for 3 more minutes to ensure a silky smooth, emulsified cream.
6. Pour the lemon cream into a container and press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least 4 hours, or ideally overnight, until thoroughly chilled and set.

Make the crust:

1. Pour the all-purpose flour, powdered sugar, and salt into a food processor. Pulse a few times to combine thoroughly.
2. Add the cold, small pieces of butter to the food processor. Pulse until the butter is cut into the mixture, resembling coarse meal with pieces about the size of oatmeal flakes.
3. Break the egg yolk apart, then drizzle it over the mixture in the food processor. Begin pulsing in longer intervals (5-10 seconds each) until the dough just starts to clump together. Avoid overmixing.
4. Turn the dough out onto a clean counter and gently knead it a couple of times, just enough to incorporate any dry ingredients that weren’t mixed in. Do not overwork the dough.
5. Lightly butter or spray an 11-inch tart pan with a removable bottom with nonstick cooking spray. Press the dough lightly and evenly into the bottom and up the sides of the pan. Try to achieve an even layer without overworking the dough. Place the pan in the freezer for 30 minutes.
6. While the crust chills in the freezer, preheat your oven to 350ºF (175ºC).
7. After removing the tart shell from the freezer, line it with a sheet of parchment paper and fill with pie weights or dried beans. Place the tart pan on a baking sheet and bake for 25 minutes. Remove from the oven, carefully remove the parchment and weights, and return the crust to the oven for another 5 minutes, or until golden brown.
8. Allow the baked crust to cool completely on a wire rack before filling.

Make the meringue:

1. Place the room-temperature egg whites in the clean bowl of a stand mixer fitted with a whisk attachment (or use a large bowl with a hand mixer). Whisk on medium speed until they become frothy and opaque. With the mixer still running, gradually add the granulated sugar, one tablespoon at a time, allowing each addition to dissolve. Increase speed to high and continue to beat until the mixture forms stiff, glossy peaks and has a thick, marshmallow-like texture. Stir in the vanilla extract until just combined.

To assemble the tart:

1. Preheat the oven to 350ºF (175ºC) (if it’s not already on from baking the crust).
2. Remove the lemon filling from the refrigerator and whisk it a few times to loosen it slightly. Spoon the chilled, silky lemon cream into the cooled tart shell and smooth it into an even layer with an offset spatula or the back of a spoon.
3. Add the meringue to the top of the lemon cream, spreading it carefully all the way to the edges of the crust to prevent the filling from bubbling during baking. Create decorative peaks and swirls with the back of a spoon or spatula for an appealing finish.
4. Bake the assembled tart for approximately 10 minutes, or until the meringue peaks are beautifully golden brown. Keep a close watch to prevent burning.
5. Remove from the oven and allow the tart to cool for at least 30 minutes before slicing and serving. Enjoy!

Recipe Notes:

This French Lemon Cream Tart with Meringue can be prepared over the course of a few days, if desired. The lemon cream filling can be made up to 4 days ahead of time and stored in the refrigerator. The sweet tart crust can be baked 1-2 days ahead of time and stored at room temperature.

Store any leftover slices of the tart in the refrigerator. To prevent plastic wrap from sticking to the delicate meringue, press a small piece of plastic wrap or wax paper gently against any cut sides of the tart. Keep all leftovers refrigerated and consume within 2-3 days.

The filling and crust recipes for this French Lemon Cream Tart are adapted from the acclaimed cookbook Baking: From My Home to Yours by Dorie Greenspan, a trusted resource for classic baking.

Nutrition information provided here is an estimate only. Variations in brands and specific products used can alter the final nutritional counts. Any nutritional information should be used as a general guide rather than precise values.

Nutrition Information

Serving:
1/12 of recipe
,

Calories:
509kcal (25%)
,

Carbohydrates:
54g (18%)
,

Protein:
7g (14%)
,

Fat:
30g (46%)
,

Saturated Fat:
18g (113%)
,

Polyunsaturated Fat:
10g
,

Trans Fat:
0g
,

Cholesterol:
181mg (60%)
,

Sodium:
108mg (5%)
,

Fiber:
1g (4%)
,

Sugar:
42g (47%)

Keywords:
french lemon tart, holiday dessert, lemon cream tart, lemon dessert, lemon meringue tart, classic french dessert