Lemon Tart

Lemon Tart

This time, we encourage you to prepare a delicious dessert. Lemon tart is our suggestion for all sweet tooths.


Crumbly Tart Crust

  • Eggs – 2 pcs.
  • Water – 20 ml
  • Powdered sugar – 30 g
  • Butter – 100 g
  • Wheat flour – 200 g
  • Salt – a pinch

Lemon Filling

  • Potato starch – 3 tablespoons
  • Eggs – 3 pcs.
  • Sugar – 160 g
  • Butter – 50 g
  • Lemon juice – 200 ml
  • Water – 250 ml


  • Eggs – 4 pcs.
  • Sugar – 250 g
  • Potato starch – 2 tablespoons


Crumbly Tart Crust Mix butter, flour, salt, and sugar together, rubbing with your fingers until crumbly. Add egg yolks and water, and quickly knead into a smooth dough. Wrap it in plastic wrap and chill in the refrigerator for at least half an hour.

Roll out the dough to fit a tart pan with a diameter of 24-26 cm. Place the dough in the pan, prick it with a fork, and chill for 15 minutes in the refrigerator or freezer.

Bake the crust in an oven preheated to 200°C (convection) or 210°C (without convection) for about 20 minutes until lightly golden brown.

Lemon Filling In a bowl, mix lemon juice with potato starch and egg yolks. In a saucepan, melt butter, then add sugar, water, and the egg yolk mixture, stirring constantly over very low heat. Do not allow it to boil! Once the mixture thickens, remove from heat and let it cool.

Meringue Whip egg whites until stiff peaks form, gradually adding sugar and potato starch towards the end of whipping.

Spread the cooled lemon filling over the pre-baked crust, cover it with the meringue. Place it in the oven and bake at 180°C for about 20 minutes until the meringue starts to lightly brown.

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