a slice of tarte au citron with burnt italian merengue

Tarte Au Citron: Lemon Curd, Italian Merengue, and Pate Brisee

A nice slice of Tarte Au Citron (French lemon tart). Lemon curd and burnt Italian merengue in a pate brisee pastry crust.

Tarte Au Citron

A nice slice of lemon tart. Love this one:) So good with a cup of coffee or tea.

The full recipe is not given here just a quick post with the ingredients for each component of the tarte au citron.

Pate Brisee

The pastry is pate brisee, which is a shortcrust pastry good for quiche, tart, and pie. Cook the pate brisée dough by itself, and then put the lemon curd into the french pastry dough later. Here are some pate brisée recipes:

Lemon Curd

Cook the lemon curd over a bain marie (minus the butter). The butter is whisked into the curd after it is taken off the heat. A little gelatin can be whisked in at this point to firm the texture. The lemon citrus curd then goes into the cooked French pastry dough and then the tarte au citron into the refrigerator to set. Lemon curd ingredients are:

  • 15 eggs
  • 250 g sugar
  • 300 g lemon juice
  • 350 g unsalted butter
  • gelatin

Italian Merengue

The Italian merengue finishes it off. After the tarte au citron has set, pipe the italian merengue on top. You can do this for the whole tart at once, or cut slices, and do each slice individually. Italian merengue recipe is 110 g egg white and 250 g sugar.

tarte au citron (french lemon tart)

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