This Lemon Tart is a perfect balance of sweet and tangy, featuring a silky smooth lemon curd nestled in a crisp, buttery pastry crust. The bright citrus flavor bursts with freshness, making it a refreshing dessert for any occasion. Light yet indulgent, each bite melts in your mouth with its creamy texture and zesty finish. This tart is elegant enough for special gatherings yet simple enough for an everyday treat. Whether served chilled or at room temperature, this classic dessert is sure to impress with its vibrant flavor and stunning presentation!

Prep

2 hrs 30 mins

Bake

40 mins

Total

3 hrs 10 mins

Yield

7 inch tart

Ingredients

Tart Shell
• RedMan Unsalted Butter (room temperature) | 68328 | 105g
• RedMan Plain Flour | 1242 | 175g
• RedMan Blanched Ground Almond | 67539 | 20g
• RedMan Icing Sugar | 1410 | 55g
• Himalayan Pink Sea Salt | 64652 | 1g
• Eggs (cold) | 12088 | 35g

Almond Cream
• RedMan Unsalted Butter (room temperature) | 68328 | 40g
• RedMan Icing Sugar | 1410 | 40g
• Egg | 12088 | 40g
• RedMan Blanched Ground Almond | 67539 | 40g
• RedMan Cake Flour | 1208 | 10g

Lemon Curd
• RedMan UHT Whipping Cream Dairy 35.5% | 106311 | 75g
• RedMan Fine Sugar | 1416 | 45g
• Ravifruit Lemon Puree | 50492 | 60g
• Egg yolk | 12088 | 3 nos
• Fresh AS Lemon Powder | 67075 | 15g
• Bakeway White Chocolate Couverture | 14922 | 120g

Meringue
• RedMan Glucose | 66039 | 150g
• RedMan Invert Sugar | 66070 | 30g
• Ravifruit Lemon Puree | 50492 | 20g
• Egg white | 12088 | 65g

Instructions

**Tart Shell**
1. Mix all the ingredients except the cold egg.
2. When everything is well mixed, add in the egg.
3. Keep in the freezer for 30 minutes.
4. Roll to 2mm thin and pour into a 7-inch round mould and keep in the chiller.
5. Bake at 175°C for 20 minutes with tart stone/bean.

**Almond Cream**
1. Mix all the ingredients well.
2. Pipe the mixture into the shell.
3. Bake at 175°C for 15–20 minutes.

**Lemon Curd**
1. Boil the cream with sugar.
2. Slowly add into lemon juice and egg yolk.
3. Bring to low heat and cook until 70°C.
4. Add in white and lemon powder, mix well, and keep in the chiller overnight.

**Meringue**
1. Bring the glucose, invert sugar, and lemon juice to a big boil.
2. Put in egg white and whip up.