How to Make a Lemon Tart with a French Chef | Julien A. & Philippine D. | Parisian Vibe

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar texture.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

granulated sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia offers a low-calorie sweetener alternative.

fresh lemon juice

🥗Healthier: bottled lemon juice

💰Cheaper: citric acid

Bottled lemon juice is convenient and has a longer shelf life.

Start by preparing the dough (pâte sucrée) by mixing butter with hazelnut powder, flour, sugar, and icing sugar in a mixing bowl.

Add eggs to the dough mixture and combine until smooth.

Once the dough is mixed, place it in the fridge for 4 hours to make it stretchy and compact.

Prepare the lemon curd by setting up a bain-marie with hot water.

In a bowl, combine lemon juice, eggs, and sugar, and place it over the bain-marie.

Stir the mixture until it thickens, then add butter and mix until smooth.

Once the dough has chilled, roll it out and shape it into a tart pan.

Bake the tart shell in the oven for 20 minutes until it has a good texture.

For the Italian meringue, cook sugar and water until it reaches 121 degrees Celsius.

While the sugar is cooking, beat egg whites in a mixing bowl.

Once the sugar reaches temperature, slowly pour it into the beaten egg whites while mixing.

Continue mixing until the meringue is glossy and holds stiff peaks, about 10 minutes.

Pour the lemon curd into the baked tart shell, filling it almost to the top.

Spread the meringue over the lemon curd, making sure to seal the edges.

If you don’t have a torch, you can dust icing sugar on top of the meringue and briefly bake it to create a crispy top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens