Lemon Meringue Tart

(serves 12)

A menu mainstay since we opened our doors back in 2012, our Tarte au Citron is a harmonious blend of tangy lemon curd and fluffy meringue. Our head chef, Federico, shares his recipe below so you can make this Zédel staple at home.

Sweet Pastry

Ingredients:

• 375g unsalted butter (diced)
• 260g caster sugar
• 3 large eggs (plus 1 extra yolk)
• 750g plain flour

Method:

1. Soften the butter and mix it with the caster sugar until well combined. You can do this by hand or use a stand mixer for convenience.
2. Gradually add the eggs, ensuring all batter from the sides of the mixing bowl is incorporated.
3. Slowly mix in the flour until just combined.
4. Chill the dough immediately for at least 2 hours—overnight is ideal.
5. Once chilled, roll out the dough to a 3mm thickness. Line a 23cm tart tin with the dough. The tin should have a removable base.
6. Blind bake the pastry at 170°C (fan 3) for 20 minutes.
7. After baking, allow the pastry to cool. Brush the inside of the tart shell with the egg yolk and bake for an additional 3 minutes.
8. Let the pastry cool completely.

Lemon Filling

Ingredients:

• 6 large eggs
• 250g lemon juice
• 360g caster sugar
• 5g lemon zest
• 480g unsalted butter

Method:

1. In a bowl, mix the caster sugar and lemon zest together. Whisk in the eggs and lemon juice.
2. Cook the mixture over a bain-marie: This is a gentle cooking method where the bowl sits over a pot of simmering water (ensure the bottom of the bowl does not touch the water). Stir until the mixture reaches 78°C.
3. Once the mixture reaches the right temperature, stir in the butter until completely melted.
4. Pour the lemon mixture into the cooled tart shell and bake at 130°C (fan 2) for 15 minutes.
5. Cool until the filling is set.

Italian Meringue

Ingredients:

• 3 large eggs (whites only)
• 300g caster sugar
• 70g water

Method:

1. Whisk the egg whites to soft peaks.
2. In a saucepan, heat the sugar and water to 121°C. Once this temperature is reached, slowly pour the sugar syrup into the egg whites while continuing to whisk
3. Continue whisking until the meringue becomes light, smooth, and cool to the touch.
4. Pipe the meringue onto the tart in an even layer, then lightly torch the top until golden for that signature meringue finish.

Bon appetite!