Lemon Meringue Tart in Glasses

A delightful citrus aroma wafts through the kitchen as the walls of your home are filled with the sweet and tangy scent of lemon and meringue. The Lemon Meringue Tart in Glasses is a stunning dessert that takes approximately 1 hour to prepare. Its combination of bright lemon curd, airy meringue, and a crumbly biscuit base creates a captivating treat that’s sure to impress your guests.

This recipe is perfect for lemon lovers and is ideal for special occasions or simply as a delightful way to end a meal. The tart components can be prepared ahead of time, making it easy to assemble just before serving.

Why You’ll Love This Recipe

• The creamy lemon curd offers a tantalizing tanginess that perfectly balances the sweet meringue.
• The airy texture of the meringue creates a delightful contrast with the crumbly biscuit base.
• Each individual serving in glasses makes for a beautiful presentation that’s sure to wow guests.
• It’s a make-ahead dessert that keeps well in the fridge, saving you time on the big day.

What You’ll Need

Gather the following ingredients to create this delicious dessert.

For the Lemon Curd

• 2 citrons jaunes, zested and juiced
• 70 g sugar
• 2 œufs
• 50 g butter, softened

For the Meringue

• 150 g sugar
• 5 cl water
• 2 blancs d’œufs

For Serving

• 4 palets bretons, crushed

Note: You can use unsalted butter instead of regular butter.

Substitutions & Swaps

• Lemons can replace citrons jaunes.
• Granulated sugar can be swapped for caster sugar for a finer texture.
• Any kind of shortbread can be used in place of palets bretons.

How to Make It

Start by preparing the lemon curd and meringue for the perfect assembly.

1. Mix Ingredients

In a mixing bowl, combine 70 g sugar with the finely grated zest and juice of the citrons jaunes. Add the two whole eggs and whisk until smooth.

2. Heat Mixture

Place the mixture over a bain-marie and gently heat, stirring constantly until the curd thickens.

3. Incorporate Butter

Remove from heat and mix in the softened butter until you achieve a smooth lemon curd.

4. Cool Curd

Pour the lemon curd into a container, cover with plastic wrap touching the surface, and refrigerate to cool.

5. Prepare Sugar Syrup

In a saucepan, combine 150 g sugar with the water and heat until the mixture reaches 120°C, forming a syrup.

6. Whip Egg Whites

While the syrup is heating, whip the egg whites in a separate bowl until soft peaks form.

7. Add Syrup to Egg Whites

Pour the hot syrup in a steady stream over the whipped egg whites while continuing to whisk.

8. Whip to Meringue

Keep mixing until the meringue is firm, glossy, and cool to the touch.

9. Crush Palets Bretons

Crumble the palets bretons and layer them at the bottom of serving glasses.

10. Layer Lemon Curd

Spoon the chilled lemon curd over the crushed biscuits in the glasses.

11. Pipe Meringue

Use a piping bag to top each glass with the Italian meringue.

12. Caramelize Meringue

Gently caramelize the meringue with a kitchen torch until slightly browned.

13. Chill

Place the glasses in the fridge until ready to serve.

How to Store It

Fridge: Store in the fridge for up to 3 days in an airtight container.
Freezer: No, meringue does not freeze well.
Reheat: N/A, serve cold.

Tips for Best Results

• Always whisk the egg whites in a clean, dry bowl to achieve maximum volume.
• Use fresh citrons jaunes for the best flavor and aroma.
• Allow the meringue to cool slightly before piping to maintain structure.

Serving Suggestions

• Pair with a refreshing herbal tea for an afternoon treat.
• Serve alongside fresh berries for an extra burst of flavor.
• Great for garden parties or special celebrations.

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