The Perfect Balance of Sharp and Sweet

The great lemon tart is a study in contrasts. The filling must be bracingly sharp — not timid, not sweet, but properly mouth-puckering with the brightness of fresh lemons. The pastry must be impossibly buttery and short. And the Italian meringue, piped in dramatic peaks and kissed with a blowtorch, must be silky, glossy and sweet enough to balance the acidity below.

This is the version that wins awards. Sharp, beautiful and technically impeccable.

Ingredients

The Method

Step 1. Make pâte sucrée: pulse flour, sugar and salt. Add cold butter, pulse to breadcrumbs. Add yolks and vanilla, pulse until dough just comes together. Wrap and refrigerate 1 hour.

Step 2. Roll to 3mm. Line a 23cm tart tin. Blind bake at 180°C for 15 minutes with baking beans. Remove beans, egg wash, bake 8 more minutes until golden. Cool.

Step 3. For the filling: whisk lemon juice, zest, sugar, eggs, yolks and cornflour in a heavy pan. Cook over medium heat, stirring constantly, until thick and bubbling — about 8 minutes.

Step 4. Remove from heat. Whisk in cold butter cubes one at a time until glossy. Pass through a fine sieve. Pour into tart shell. Refrigerate minimum 3 hours until perfectly set.

Step 5 — Italian Meringue. Heat sugar and water to exactly 121°C (soft ball stage). Meanwhile, whisk egg whites with cream of tartar to soft peaks. With mixer running, pour hot syrup down the side of the bowl in a thin stream. Whisk on high until thick, glossy and completely cool — about 8 minutes.

Step 6. Transfer meringue to a piping bag fitted with a Saint-Honoré or large star nozzle. Pipe in dramatic peaks across the tart surface.

Step 7 — The Torch. Using a kitchen blowtorch, toast the meringue peaks to deep golden brown. Work quickly in sweeping motions. Garnish with lemon zest curls and micro herbs. Serve immediately.