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Lemon Meringue Tart

Sunday, July 5th
10:00 AM - 11:30 AM Pacific Time

Join Nolwenn from Annecy, France, and learn how to make this summery sweet treat sure to impress your guests Tarte au Citron Meringuée (Lemon Meringue Tart).

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

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Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.

If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

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Tarte au Citron (Lemon Meringue Pie)
1 Pie

Crust

• 250 grams (2 cups) all-purpose flour

• 25 grams (2 tablespoons) of sugar

• 25 grams (3 1/2 tablespoons) of powdered sugar

• 1 pinch of salt

• 5 centiliters (3 1/3 tablespoons) water

• 1 egg yolk

• 125 grams (9 tablespoons) soft diced unsalted butter

Filling

• 150 milliliters (1/2 cup) lemon juice – juice from 3 to 4 lemons

• Zest of 1 lemon

• 150 grams (3/4 cup) of sugar

• 20 grams (2 1/2 tablespoons) of cornstarch

• 100 grams (7 tablespoons) unsalted butter

• 2 eggs + 2 additional yolks

Meringue

• 3 white eggs

• 110 grams (1/2 cup) of sugar

Equipment

• Pie plate (9-inch)

• Rolling pin

• Knives

• Whisk

• Food Processor or blender

• Medium Saucepan

• Lemon squeezer or citrus juicer

• Citrus zester or grater

• Wooden spoon

• Pipping bag with a large star tip

• Cling film

• Parchment paper

• Bowls and containers

• Kitchen towel

General Steps

1. Prepare the dough.

2. Roll out the dough.

3. Precook the dough.

4. Prepare the filling.

5. Assemble tart and bake.

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Check out more classes with Nolwenn in Annecy!

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