Name: Lemon Meringue
Prep time: 30 min
Cook time: 20 min
Total time: 2 h
Yield: 1 batch
Cuisine: Italian
Ingredients: 1 batch Pasta Frolla; 5 g lemon zest; 30 ml lemon juice; 284 g butter; 160 g egg yolks; 240 g egg whites; 3 g vanilla bean seeds; 946 ml heavy cream; 227 g granulated sugar; 4 g gelatin

A classic lemon meringue tart: crisp pasta frolla, bright lemon cream, and a cloud of meringue. Scale by batches for service or production.

Batches

Ingredients

1batch Pasta Frolla — view recipe
5g Lemon zest
30ml Lemon juice
284g Butter
160g Egg yolks
240g Egg whites
3g Vanilla bean seeds
946ml Heavy cream
227g Granulated sugar
4g Gelatin

Preparation

Preheat oven to 325°F / 165°C. Line tart molds with pasta frolla, fill with baking beans, and bake about 20 minutes. Cool completely and unmold.

Over simmering water, whisk cream, yolks, sugar, lemon zest, lemon juice, and vanilla until foamy. Add butter in pieces and softened gelatin; stir until thickened. Chill over ice until cool and thick.

Fill cooled shells with lemon cream; refrigerate until set. Whip egg whites with equal weight of sugar to stiff peaks; pipe onto tarts and torch lightly. Serve (optional) with raspberry coulis.

Chef Tip

Chill the lemon cream fully before filling. For clean slices, freeze 10–15 minutes before service.

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Dessert Wine Pairing

Moscato d’Asti (Sweet + Floral)

Bottle image: replace this URL with your own bottle photo if you want.

Moscato works beautifully with lemon: floral aromatics, gentle sweetness, and enough freshness to keep the citrus bright.

Sweet finish Floral aroma Great with citrus

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Marchesi Incisa “Felice” Moscato d’Asti 2024 — View / Buy
notes of lychee, grapefruit and white peach.

Your notes:
Straw yellow in color with a fruity and floral nose offering notes of lychee, grapefruit and white peach. Elegantly sweet with light effervescence, fresh and clean finish. Typically considered dessert wine, this Moscato is also perfectly combined with aged cheeses.