At a glance
This stunning French lemon tart brings together crisp, buttery pastry, a silky tangy-sweet lemon filling, and a billowy meringue topping—perfect for impressing guests. The main challenge is managing three separate stages of baking (blind-baking the crust, baking the filling, then topping with meringue), though with some prep work done ahead, the active cooking time moves along smoothly.
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Make the pastry and chill it
Quickly bring the pastry ingredients together (ideally in a food processor, so the dough doesn't warm up too much), then let it rest in the fridge for 30 minutes.
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Line the tin and bake
Roll out the pastry and line a tart tin (about 30cm in diameter), prick the base with a fork, and blind-bake for 10 minutes in an oven preheated to 210°C.
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Lemon filling
In a saucepan, bring the milk to a boil with the grated lemon zest, then add the flour and sugar, stirring well until the mixture thickens slightly. Remove from the heat, let it cool a little, then stir in the lemon juice and egg yolks.
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How it went
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