this post was submitted on 10 Nov 2025
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(CW: dairy & eggs) Tart posting, part 3. Tarte au citron meringuée (hexbear.net)
submitted 2 months ago* (last edited 2 months ago) by StillNoLeftLeft@hexbear.net to c/food@hexbear.net
NSFW 11 comments fedilink hide all child comments
 

My tart project this week was a classic lemon tart.

Started this by making the sweet crust dough (Pâte Sucrée) and the lemon curd yesterday. Chilled both overnight and prebaked the tart shell today (about 20 minutes), filled it with the curd and baked for about 30 minutes more. Made a Swiss meringue from the leftover egg whites, piped it on top of the tart once it had cooled and gave it a bit of a blowtorch treatment.

Had this with tea after our Monday walkies just now, it is pretty amazing. It's very tart, almost like sour candy in the best possible way. It wasn't fully set yet so the middle was a bit soft and warm still, but the flavour is just gorgeous.

It looks very good too:

The leftovers for the rest of the week:

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[–] shallot@hexbear.net 6 points 2 months ago (1 children)

Omg. I love lemon tarts, and this looks amazing!!

[–] StillNoLeftLeft@hexbear.net 4 points 2 months ago (1 children)

heart-sickle It's so good and so very tart, has 250ml of lemon juice and the zest of two lemons in it, love it.

[–] shallot@hexbear.net 3 points 2 months ago (1 children)

🤤 Zest always makes things so incredibly fresh and tangy and lemony. I feel like most tarts I’ve had haven’t gone far enough in that direction… I’m definitely gonna have to try this out when I get a bit of time! Thanks for sharing :)

[–] StillNoLeftLeft@hexbear.net 4 points 2 months ago (1 children)

Here's the curd recipe I used, it's a lot heavier on the lemon than most others I saw when doing my recipe search for this:

1 cup (250ml) freshly-squeezed lemon juice
grated zest of two lemons, preferably unsprayed
1 cup (200g) sugar
12 tablespoons (170g) butter, salted or unsalted, cut into cubes
4 large eggs
4 large egg yolks

Added some vanilla paste and a pinch of salt to the curd as well.

[–] shallot@hexbear.net 3 points 2 months ago

Thank you, I can’t wait to try it out!

[–] ClathrateG@hexbear.net 5 points 2 months ago

Tart posting

awooga

[–] 9to5@hexbear.net 3 points 2 months ago

Looks fucking fire

[–] InevitableSwing@hexbear.net 3 points 2 months ago

Wow.

[–] WideningGyro@hexbear.net 3 points 2 months ago (1 children)

Looks amazing! I have to ask, what's up with the beans in the first pic?

[–] StillNoLeftLeft@hexbear.net 3 points 2 months ago* (last edited 2 months ago)

The beans are my pie weights, they work really well for it and are reusable.

The pie/tart crust is prebaked with the weights inside for the first 15 minutes or so, this way the sides don't fall and it keeps the shape. Some like to use just heavy foil to achieve the same, but I don't trust that alone. The crust is also baked from frozen for the same reason.

[–] Ram_The_Manparts@hexbear.net 2 points 2 months ago

Mother of god