Secret Sauce

Menton Lemon Meringue Tart by Mauro Colagreco



Sugar dough

55 grams butter, softened

65 grams caster (superfine) sugar

Zest of one lemon

2 grams salt

30 grams egg yolks

125 grams flour, sifted


Lemon cream

100 grams sugar

50 grams whole eggs

60 grams egg yolks

60 grams lemon juice

Zest of one lemon

120 grams butter, cut into small pieces


Italian meringue

200 grams caster (superfine) sugar

100 grams egg whites



To make the sugar dough:

Preheat oven to 350℉. In a large bowl, use a whisk to combine the butter and sugar until smooth and fluffy. Add the lemon zest and salt, then stir in the egg yolks. Add the flour and mix well until the dough comes together. Refrigerate for one hour.

On a clean surface, use a rolling pin to roll the dough into a round ⅛” layer. Carefully place the dough into a seven inch round tart tin. Cut the dough at the edge of the mold. Use a fork to prick the bottom of the dough and set aside to rest in a cool place for 30 minutes.

Bake for about 10 minutes until the crust is lightly browned. Set aside to cool.


To make the lemon cream:

In a medium saucepan, use a whisk to combine the sugar, eggs and yolks. Add the lemon juice and zest.

Place the butter pieces in a medium bowl and set aside.

Place a thermometer in the saucepan over low heat and cook, stirring constantly with a spatula until the mixture reaches 180℉. Remove from the heat and strain through a sieve. Pour the strained mixture over the butter and mix well. Set aside to cool.


To make the Italian meringue:

Place the egg whites in a large bowl and prepare an electric mixer (or place in the bowl of a stand mixer). Set aside.

In a saucepan, combine 70 grams water and the sugar. Place a thermometer in the saucepan and heat the sugar mixture over low heat to 245℉ (firm ball stage). While the mixture is heating, once it reaches 240℉, use an electric mixer to beat the egg whites until stiff.

Once the sugar mixture reaches 245℉, pour it gradually over the egg whites. Use the electric mixer to beat the sugar and egg whites at a high speed until completely cooled.

Transfer the mixture to a piping bag fitted with a small nozzle and set aside.


To assemble the tart:

Once all components are completely cooled, the tart can be assembled. Remove the crust from the mold. Fill the tart with the lemon cream and chill in the refrigerator until the cream is set.

Pipe the meringue on top of the lemon cream. Use a blow torch to caramelize the meringue and serve immediately.


Serves 4