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Perfect French Tarte au Citron Recipe with Easy Torched Meringue Tutorial

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A classic French lemon tart featuring a flaky pâte sablée crust, tangy lemon curd filling, and a sweet, smoky torched meringue topping. This recipe is approachable, rewarding, and perfect for special occasions or casual treats.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • ½ cup (115 g) unsalted butter, cold and cubed
  • ⅓ cup (40 g) powdered sugar
  • 1 large egg yolk, room temperature
  • Pinch of salt
  • 1–2 tbsp cold water (as needed)
  • ¾ cup (180 ml) fresh lemon juice (about 4–5 lemons)
  • Zest of 2 lemons
  • 1 cup (200 g) granulated sugar
  • 4 large eggs
  • 6 tbsp (85 g) unsalted butter, cut into cubes
  • 4 large egg whites, room temperature
  • ½ cup (100 g) granulated sugar
  • ¼ tsp cream of tartar
  • 1 tsp vanilla extract (optional)

Instructions

  1. Make the Tart Crust: In a large bowl, combine the flour, powdered sugar, and salt. Add the cold cubed butter and rub it between your fingers or use a pastry cutter until the mixture resembles coarse crumbs. Stir in the egg yolk. If the dough feels dry, add cold water 1 tablespoon at a time until it just comes together. Wrap the dough in plastic wrap and chill for at least 30 minutes.
  2. Roll and Bake the Crust: Preheat oven to 350°F (175°C). On a lightly floured surface, roll out the dough to about 1/8 inch (3 mm) thickness. Gently press it into a 9-inch tart pan with removable bottom, trimming excess edges. Prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake blind for 15 minutes. Remove weights and paper; bake another 10 minutes until golden. Let cool.
  3. Prepare the Lemon Filling: In a saucepan, whisk together lemon juice, zest, sugar, and eggs until smooth. Cook over medium-low heat, stirring constantly, until thickened and coats the back of a spoon (8-10 minutes). Avoid boiling. Remove from heat and whisk in butter cubes until melted and glossy. Pour filling into cooled crust. Chill at least 1 hour to set.
  4. Make the Meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, a tablespoon at a time, beating on high speed until stiff, glossy peaks form. Stir in vanilla if using.
  5. Top and Torch the Meringue: Spread or pipe meringue over chilled lemon filling, covering edges to seal. Using a kitchen torch, gently brown the meringue evenly, moving flame in slow circles until peaks turn golden and caramelized. Alternatively, broil 1-2 minutes watching closely.
  6. Serve: Let tart rest 10 minutes after torching. Slice with a sharp knife dipped in hot water for clean cuts. Enjoy.

Notes

Chill dough to prevent shrinkage. Stir lemon curd constantly on medium-low heat to avoid curdling. Use room temperature eggs for best meringue results. Keep torch moving to avoid burning meringue. If no torch, broil meringue briefly while watching closely. Dough can be prepared up to 2 days ahead and chilled. For gluten-free, substitute flour with almond flour. For dairy-free, replace butter with coconut oil and use aquafaba for meringue.

Nutrition

Keywords: French tart, tarte au citron, lemon tart, torched meringue, lemon curd, pâte sablée, dessert, baking, French dessert

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