Lemon Curd Tart
A stunning dessert combining crisp sweet pastry, bright lemon curd, torched Swiss meringue, mango passion jelly, and mini macaroons, garnished with rose petals for edible elegance. Balances tartness with sweetness and firmness with airy lightness.
Equipment
- 1 Tart Ring For shaping the tart shell
- 1 Hand Blender For blending lemon curd smoothly
- 1 Blowtorch For caramelizing meringue peaks
- 1 Piping Bag For meringue and curd
- 1 Squeeze Bottle For mango-passion jelly dots
Ingredients
- 50 g Sweet Pastry Dough Base shell for the tart
- 90 g Lemon Curd Bright, tart citrus filling
- 1 pc Mini Lemon Macaroon Decorative and chewy texture contrast
- 23.75 g Swiss Meringue Torched for caramel note
- 10 g Mango Passion Jelly Drop garnish for tropical acidity
- 1 g Rose Petals Edible garnish
- 4 g White Chocolate (Melted) Coating inside tart for texture separation
Instructions
- Whisk sugar with whole eggs and egg yolks. Bring lemon juice to a boil, then slowly pour over the egg-sugar mixture. Place on heat, stirring constantly, and gently boil until thickened. Cool to 60°C, add butter, and blend with a hand blender until smooth and glossy. Chill.
- Prepare sweet pastry dough and fill tart rings. Bake, cool, and coat the insides with melted white chocolate. Let set for 5 minutes.
- Pipe chilled lemon curd into the tart shells. Pipe Swiss meringue decoratively using a round or French star tip.
- Sprinkle sugar over meringue peaks and lightly torch. Garnish with mango passion jelly drops, mini macaroons, and rose petals.
Notes
- Strain lemon curd after cooking for a velvety finish.
- Use a digital thermometer to ensure curd reaches 60°C before adding butter.
- Avoid overwhipping meringue; aim for soft peaks.
- Use cold tools for piping lemon curd and meringue.
- Store tart shells airtight for up to 3 days, lemon curd in the fridge for 5-7 days or frozen for 1 month, and pipe meringue just before serving.
- Serve on a matte or ceramic plate with passion fruit coulis, yellow raspberries, or a quenelle of lemon sorbet for enhanced presentation.
- Pair with Earl Grey spritzer, sparkling lemonade, Moscato d’Asti, or a Limoncello spritz.