At my birthday dinner I got a dessert, which I especially liked – a Lemmon Tart. After some attempts, I created a recipe that is even better than the one I got in the restaurant.

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Lemmon Tart

Lemmon Tart is a french dessert
Prep Time30 minutes
Cook Time30 minutes
1 hour 30 minutes
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: French
Cooking time: 1-2 hours
Taste: Sweet
Food direction: traditional
Author: Suu


  • 140 gramm butter for the dough
  • 140 gramm flour for the dough
  • 1 piece yolk for the dough
  • 90 gramm sugar for the dough
  • 6 pieces yolks for the lemmon curd
  • 120 ml fresh lemmon juice for the lemmon curd
  • 270 gramm sugar for the lemmon curd
  • 112 gramm butter for the lemmon curd
  • 8 pieces egg white for the merenge
  • 170 gramm sugar for the merenge
  • 2 bags vanille sugar for the merenge
  • 150 gramm baking powder for the merenge


  • But all the ingridients together and knead the dough and let it rest for 1 hour in the fridge.
  • In the meanwhile you prepare the lemmon curd.
  • But the yolks, the lemmon juice and the sugar in a bot and heat the curd and stir it until it boils. But the butter in the hot curd and let it melt. Then let the curd cool down.
  • After one hour roll out the dough and strain into small pieces.
  • Bake it blind at 180 degrees for 20 minutes. (Baking blind means adding beans onto the dough so that the dough does not rise too far).
  • Then start to prepare the merenge. But the egg white, the vanille sugar and the baking powder in a bowl and stir it with the machine.
  • Add the sugar tablespoon by tablespoon until it is a stiff mass.
  • Allow the baked dough to cool and then pour the sauce into the mold and sprinkle the merenge on top.
  • Put the lemmon tart in the oven for 1-2 minutes in the oven to brown the Merenge.
  • Put the lemon tart in the fridge and let it rest for 1-2 hours.