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Lemon tart is famous for combining sour lemon and sweet meringue. It’s one the best desserts to have with a cup of tea
You will need 24 cm in diameter tart pan


462 g (for 2 tart shells 24 cm in diameter)

  • Flour – 200 g
  • Almond flour – 30 g
  • Powdered sugar – 80 g
  • Eggs – 30 g
  • Cubbed butter – 120 g
  • Salt – 2 g


For making a tart crust keep all your ingredients cooled
1. Place sifted flour and cooled butter into a food processor. Process using a flat beater until the mixture resembles breadcrumbs 

2. Then add sifted powdered sugar, almond flour, salt, pulse briefly and add eggs, pulse again until the mixture sticks together

3. Flatten the dough slightly to form a disk Wrap in plastic and chill until firm, at least 2 hours (better overnight)

You can keep the dough chilled for 3 days, or freeze up to 1 month
4. To roll out the dough. Take the dough out of the fridge and let it sit for 2 minutes to soften slightly for easier rolling.
5. Place the dough between 2 lightly floured baking sheets and roll a dough until its 3mm thick

6. Cut a circle 32-33 cm in diameter, and place it gently onto 24 cm in diameter tart pan
7. Brush off any excess flour on the surface. With a sharp knife trim the edges of the pastry to fit the pan. Using a fork make holes in pastry bottom. Place it back into a fridge for about 30 min
7. Preheat oven to 160C (320F)

8. Press soft baking paper or aluminum foil against the crust, covering the edges, fill with pie weights, uncooked rice or dried beans. Make sure they are well distributed over the surface

9. Bake for 15 min, until baking paper no longer sticks to the crust, remove weights and paper, return it into an oven and bake for about 15 minutes longer (bottom of the crust should have light golden color)
10. Leave to cool


  • Eggs – 3 pc
  • Sugar – 150 g
  • Lemon juice – 150 ml (3-4 lemons)
  • Lemon peel – from 2-4 lemons
  • Softened cubed butter– 100 g


1. Squeeze juice from the lemons prepare a peel
2. In a saucepan mix eggs, sugar, lemon juice, and lemon peel. Cook on moderate heat whisking constantly until the mixture will reach 82C (180F), becomes thick and light
3. Remove from the heat and strain through a sieve. Add butter, a few cubes at a time and whisk until fully incorporated and smooth.
4. Leave it to cool to the room temperature. (Lemon curd can be stored in airtight container in a fridge for a week and also can be frozen and stored up to 2 months in a freezer)
5. Fill the tart shell with cooled lemon curd, then let it set in dry, cool area for 1-3 hours


  • Egg whites – 80 g
  • Sugar – 160 g
  • Water – 50 ml


1. Mix sugar and water in a small saucepan, bring it to boil. Boil to 118C (244F) Soft ball stage, syrup will form a soft ball when a small amount is dropped into cold water)
2. Meanwhile, beat egg whites in a mixing bowl with an electric mixer until frothy
3. Slowly pour the syrup into beaten egg whites while beating on a high speed
4. Beat until meringue is stiff and cooled


1. Spoon meringue into piping (pastry) bag fitted with 12-14 mm saint honore nozzle (tip)
2. Pipe the meringue on top of the lemon curd in a flower pattern (or any pattern you like)
3. Burn the tops of the meringue using a blowtorch

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