Indulge in the zesty goodness of our Lemon Cravo Tart, a dessert that perfectly balances tartness and sweetness. This recipe features a buttery, flaky crust, a creamy lemon filling with a hint of tanginess, and a sweet, toasted meringue topping. It’s a delightful treat for anyone who adores the vibrant flavor of lemon in desserts.
Why You’ll Love This
If you’re a fan of lemon desserts, this Lemon Cravo Tart is a dream come true. The combination of a crunchy, buttery crust with the smooth, zesty lemon filling is heavenly. The meringue adds a light, airy texture and a beautiful contrast to the tartness of the lemon. It’s a sophisticated dessert that’s sure to impress, whether you’re serving it at a gathering or enjoying it as a special treat.
Perfect Occasion
This tart is perfect for a variety of occasions. It’s a great choice for a summer gathering, a refreshing dessert for a family dinner, or a show-stopping finish to a special meal. Its elegant presentation makes it suitable for festive occasions or as a delightful weekend baking project.
The Recipe
Crust Ingredients
- 250g flour
- 150g cold butter, cubed
- 100g sugar
- A pinch of salt
- 2 egg yolks
- Zest of 1 lemon
Filling
- 4 eggs + 3 yolks
- 220g sugar
- 1 tbsp cornstarch
- 180ml Lemon Cravo or Sicilian lemon juice (150ml if using Tahiti lemon)
- 150g cold butter, cubed
Meringue
- 3 egg whites
- 150g sugar
Instructions
- Crust: Mix flour, sugar, and salt in a large bowl. Add butter and blend until sandy. Mix in egg yolks to form dough. Wrap and chill for at least 30 minutes.
- Filling: Warm the lemon juice in a pan. Whisk eggs, yolks, sugar, and cornstarch in a bowl. Gradually add 1/3 of the hot juice, stirring constantly. Mix in the rest of the juice, return to the pan, and cook on low heat until thick and creamy. Remove from heat and stir in butter.
- Roll out the dough between plastic sheets and transfer to a 23cm removable-bottom tart pan. Prick the base with a fork, freeze for 10 minutes, then bake at 180°C (356°F) for 20-25 minutes until golden.
- Pour filling into the crust.
- Meringue: Heat a pot of water. Mix egg whites and sugar in a heatproof bowl over the pot, whisking until smooth. Beat with a mixer until firm and glossy. Spread or pipe onto the tart. Toast with a torch if desired.
Enjoy this delightful Lemon Cravo Tart with Toasted Meringue, a perfect blend of tart, sweet, and creamy flavors that’s sure to become a new favorite!
