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Join Nolwenn from Annecy, France, and learn how to make this summery sweet treat sure to impress your guests - Tarte au Citron Meringuée (Lemon Meringue Pie). Between the crunchiness of a buttery crust, a creamy and tart lemon filling, and soft on the inside but crunch outside meringue - what’s not to love about this delectable recipe?!

Class Details

June 19 at 10:00 AM - 11:30 AM Pacific Time

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Have your ingredients pre-measured and prepped before the class for a more seamless experience.

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Tarte au Citron (Lemon Meringue Pie)
1 Pie

Crust

• 250 grams (2 cups) all-purpose flour

• 25 grams (2 tablespoons) of sugar

• 25 grams (3 1/2 tablespoons) of powdered sugar

• 1 pinch of salt

• 5 centiliters (3 1/3 tablespoons) water

• 1 egg yolk

• 125 grams (9 tablespoons) soft diced unsalted butter

Filling

• 150 milliliters (1/2 cup) lemon juice – juice from 3 to 4 lemons

• Zest of 1 lemon

• 150 grams (3/4 cup) of sugar

• 20 grams (2 1/2 tablespoons) of cornstarch

• 100 grams (7 tablespoons) unsalted butter

• 2 eggs + 2 additional yolks

Meringue

• 3 white eggs

• 110 grams (1/2 cup) of sugar

Equipment

• Pie plate (9-inch)

• Rolling pin

• Knives

• Whisk

• Food Processor or blender

• Medium Saucepan

• Lemon squeezer or citrus juicer

• Citrus zester or grater

• Wooden spoon

• Pipping bag with a large star tip

• Cling film

• Parchment paper

• Bowls and containers

• Kitchen towel

General Steps

1. Prepare the dough.

2. Roll out the dough.

3. Precook the dough.

4. Prepare the filling.

5. Assemble tart and bake.

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