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Le Chaudron recipe
Tarte au citron meringuée
Lemon meringue tart
⏱ 75 minServes 8Hard380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1sweet shortcrust pastry (250 g / 9 oz)
4lemons, juiced
4eggs
180 g (6 oz)sugar
80 g (3 oz)butter- 100 g (3½ oz)powdered sugar
- 1 sweet shortcrust pastry (250 g / 9 oz)
- 4 lemons, juiced
- 4 eggs
- 180 g (6 oz) sugar
- 80 g (3 oz) butter
- 100 g (3½ oz) powdered sugar
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Line the pan with the pastry and blind-bake at 180°C (350°F) for 15 minutes until golden.Making it from scratch? See the shortcrust pastry — ≈ 15 min
- Whisk the yolks with the sugar and lemon juice in a saucepan and heat gently, stirring, until thick.
- Off the heat, stir in the butter.
- Pour into the tart shell, smooth and chill for 1 hour.
- Beat the whites, gradually adding the powdered sugar, into a stiff, glossy meringue.
- Spread the meringue over the tart in peaks and brown at 200°C (400°F) for 5 minutes.
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