How to make the most delicious, fresh and zingy Lemon Tart. Made with a crumbly and buttery pastry tart crust and filled with creamy and vibrant lemon curd. This recipe is super-easy to make and perfect served with dollops of whipped cream and fresh berries; it’s Sunshine on a Plate!!
RECIPE: https://preppykitchen.com/lemon-merengue-tarts/
If you love lemons like I do, you’re going to love my Lemon Tart recipe! This is my take on the French classic Tarte au Citron, it’s made with a buttery and crisp tart crust that’s easy to make and filled with a super fresh and tart lemon curd. The flavor is similar to my lemon bars but it’s elegant and fancy enough to serve up at dinner parties served with some whipped cream and fresh berries.
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26 Comments
Commenting, Liking and subscribing to boost your channel. I really like your vibes and the way you make them make it seem way less daunting to do. You have a way of making me feel like I can do it too without the need of so much specialized kitchen gadgets.
i tried this and it turned out fantastic, everyone loved it! i just didnt measure the sugar part precisely so it was a bit to sweet but still it was super good , especially the curd part was super tasty! tysm for the recipe and detailed steps💛⭐️🍋
which tart tin brand do you use/recommend? is it stainless steel, carbon steel, aluminum, non-stick? i see so many options🤔😅
Using a 10” next time I will double the curd, as it did not fill to the top. Delightfully tasty, though.
There is no way I could let it chill overnight 😂 it would be so hard not to take a bite after about an hour
How many mini tarts would it make? Thanks
Made it for the first time ever, turned out nice, nice texture but wayy too sweet…
I’ll have to try again with half the sugar!
He makes me uncomfortable. I don't know why.
I made mini versions of these and they turned out delicious! My family gobbled it up lol. Definitely making these again for my friends
John or anyone could someone help me out, my crusts keep shrinking or falling apart. I have followed this recipe to a T. I freeze the shell then pop it into a 350° oven. What am I doing wrong? I'm going onto my 3rd shell.
yum 💛
I made this, and it turned out phenomenal. It looked beautiful, tasted amazing, and while it takes a bit of time cuz you leave this thing to freeze and cook that in advance and such, it's actually really easy to make. My whole family loved it. Will definitely make it again!
Please tell reaspy
Who is here after watching Prateek Kuhad – cold/mess ?
9" tart pan?
Amazing ❤
I love your videos, they are extremly helpful and informative and you seem like a great guy.!
Lovely recipe. I’d just add that if you rub the lemon zest into the sugar and set aside for an hour you get an extra zesty hit
I’ve made this twice now and I’ve had problems with the crust shrinking both times. I froze it for 30 min exactly, popped it in the oven then suddenly the sides of the crust were half way down the pan. Both times I took it out of the oven put it in the refrigerator then once it cooled was able to reshape it and blind bake it with rice. Also after making the lemon bars from the same channel I always want to use a food processor to make lemon sugar by adding the 1 cup of sugar to the lemon zest and blending it. To me that step is crucial and I don’t know why it wasn’t included in this recipe. The lemon flavor explodes in your mouth when you do that. Finally I’m wondering why the filling only fills half my tart ?! Did anyone else have that problem? I would have doubled my filling the second time however what I ended up doing is adding merengue for the second layer! I am very thankful for this recipe tho, the first tart I made was honestly the best reset I’ve ever had in my life and I can’t wait to try the second one tomorrow!
can i ask why cold butter
Great job man
I grate the block of butter, blends faster
His videos are drug free depression relief.
I tried and loved it. Following you step by step and it turn out amazing. Got nervous on the simmer part but taking me time paid off. Can't wait to try more of your recipes. Thank you
Unsalted or salted butter?
Can you freeze lemon tarts?