Lemon meringue tart
This lemon meringue tart combines a crisp pastry shell, tangy lemon curd filling and cloud-like meringue topping. The Thermomix TM7 grinds sugar to icing-fine powder, mixes the silky curd and whips egg whites into stiff peaks, delivering the classic French pâtisserie dessert with consistent results every single time.
About this recipe
Lemon meringue tart Thermomix TM7 is the ultimate show-stopping dessert for anyone who loves the balance of sharp citrus and sweet, airy meringue. This classic recipe uses freshly squeezed lemon juice, whole eggs, vanilla sugar and butter to build three distinct layers: a crisp pastry base, a silky-smooth lemon curd and a golden torched meringue crown. Searching for lemon tart recipes or an all-in-one kitchen machine dessert? The TM7 handles every stage in one bowl. It grinds granulated sugar to icing-fine powder in seconds, so the curd turns velvety and the meringue dissolves without grittiness. The mixing function blends egg yolks, lemon zest and homemade vanilla sugar into a lump-free filling, while precise heating cooks the curd gently without scrambling. Whipping the egg whites to stiff, glossy peaks takes minutes rather than the arm-aching manual effort. Serve this French-inspired dessert at birthdays, Sunday lunches or festive dinners, and watch the meringue tips caramelise under the grill for a professional finish.
Preparation tips
- Use room-temperature egg whites for the meringue: they whip faster and hold their peaks better. Add the ground sugar gradually while the butterfly whisk is running, so the meringue turns glossy and stable rather than grainy.
- Grate the lemon zest before juicing the fruit, and avoid the white pith completely. Only the yellow peel carries the aromatic oils that give the curd its intense, fresh citrus fragrance without any bitterness.
- Warm the tart cases slightly before pouring in the curd, and serve the tart the same day. Store any leftovers in the fridge and enjoy within a day, as the meringue slowly softens against the lemon layer.
Recipe variations
- Lactose-free version: replace the butter in the lemon curd with a plant-based margarine and use dairy-free pastry. The meringue is naturally lactose-free, so the tart stays just as airy and golden.
- Festive variation: fold a touch of orange zest into the curd for a citrus twist, or dust the finished meringue with freeze-dried raspberry powder for a colourful birthday or Christmas dessert centerpiece.
Thermomix TM7 Benefits
- Fine grinding turns granulated sugar into icing-fine powder in seconds, giving the meringue a glossy, grit-free texture. [Multi-Function]
- Whipping the egg whites with the butterfly whisk produces stiff, cloud-like meringue peaks faster than by hand. [Time Savings]
- The TM7 mixes egg yolks, lemon juice and vanilla sugar into a velvety curd without a single lump. [Multi-Function]
- Gentle heating with precise temperature control cooks the lemon curd slowly, preventing the eggs from scrambling. [Precision Control]
- Weighing every ingredient directly in the mixing bowl keeps the pastry and curd ratios accurate to the gram. [Built-in Scale]
Ingredients
- sugar
- almonds
- butter, unsalted
- flour
- egg
- salt
- vanilla sugar, homemade
- sugar
- lemon
- egg