Rose and Crown Lemon Tart Recipe

April 13, 2015 , ,

Ingredients for short dough:

½ pound Unsalted butter (2 sticks)
¾ cup Sugar
¼ teaspoon Salt
1 Egg
3 1/3 cups Pastry flour, sifted

Preparation for short dough:

  1. Using the paddle attachment of a stand mixer at low speed, combine the butter, sugar and salt until they’re fully mixed.
  2. Add the eggs and keep mixing until incorporated.
  3. Add flour. Mix until incorporated . Do not over mix, or mix at a high speed, this will cause the dough to be tough.
  4. Chill the dough for 3 to 4 hours before using.

Ingredients for filling:

1 cup Lemon juice
5 Eggs
2 cups Granulated sugar
1 cup Butter

Preparation for lemon filling:

  1. In a sauce pan, heat up lemon juice, sugar and butter to a boil.
  2. Remove from stove. Then add eggs and mix well.

Ingredients for meringue topping:

6 Egg Whites
1 ¼ cup Granulated sugar

Preparation For meringue topping:

  1. In a double boiler, heat the sugar and the egg whites until warm, whipping constantly with a wire whip.
  2. Transfer the meringue into a bowl using a power mixer and beat on high until very stiff.


  1. Roll out the dough to 1/8″ thick, use a 10-inch ring that 1 ½ inch high, lay the dough on the bottom and sides of pan.
  2. Pour in the lemon filling.
  3. Bake at 300° F for about 15-20 minutes until the custard sets.
  4. Take and out oven and let cool.
  5. Put the meringue into a pastry bag and pipe it on the cool lemon tart.
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