Maintenant en lecture: Meyer Lemon and Honey Tart Topped with Mini Maple Meringues
Tarte au Citron Meyer et Miel Garnie de Mini-Meringues à l'Érable

Meyer Lemon and Honey Tart Topped with Mini Maple Meringues

Meyer lemons

Originally from China, the Meyer lemon is a fascinating fruit that has traveled around the world. Imported to the United States in the early 20th century by Frank Meyer, an employee of the United States Department of Agriculture, this lemon is a hybrid, a cross between a classic lemon and probably some kind of orange or tangerine. This genetic mix gives it unique characteristics that set it apart from regular lemons.

Less acidic and sweeter, Meyer lemons offer an exceptional taste experience. Their flavor is milder, with less tangy acidity, making them perfect for a lemon tart that won't be too tart. Additionally, their naturally sweeter taste provides a nice balance between sweet and tart, while their slightly floral aroma adds an extra dimension of flavor to our dessert.

In this recipe, we'll capture the essence of these wonderful lemons, pairing them harmoniously with the natural sweetness of honey and the unique touch of our mini maple meringues. Prepare to experience a Meyer lemon tart like no other, where each bite is a celebration of refined flavors and enchanting aromas.

🔍 Information Details
⏱️ Preparation time 45 minutes (including dough)
🍳 Cooking time 35 minutes
⏲️ Total time 1 hour 20 minutes
🔧 Difficulty level AVERAGE
🍽️ Servings 8 people
🔥 Calories (approximate) 450 kcal per serving

Option 1: Homemade Pie Dough

Ingredients :

  1. 250g of flour
  2. 125 g butter (diced and cold)
  3. 1 egg yolk
  4. 50 ml cold water (about 3 tablespoons + 1 teaspoon)
  5. A pinch of salt

Instructions :

Option 2: Premade Tart Base

Instructions :

  1. Purchase a premade 9-inch (23 cm) tart shell.
  2. Follow package directions for precooking, if necessary.

Ingredients for Meyer Lemon and Honey Topping:

  1. Juice of 2-3 Meyer lemons (about 1/3 to 1/2 cup)
  2. Zest of 2 Meyer lemons
  3. 100 ml honey (about 1/3 cup plus 1 tablespoon)
  4. 100g butter
  5. 3 whole eggs + 2 egg yolks

Instructions for the Topping:

Finishing :


Q1: Can I substitute honey for sugar in this recipe?
A1: Yes, you can replace the honey with an equivalent amount of sugar. However, honey provides a unique flavor and texture that will be slightly different with sugar.

Q2: Is it possible to use regular lemons instead of Meyer lemons?
A2: Absolutely, but keep in mind that Meyer lemons are less acidic and slightly sweeter. If you use regular lemons, the pie will be a little tangier.

Q3: How do I know when the filling is cooked enough?
R3: The filling is ready when the edges are firm but the center is still slightly wobbly. It will continue to set as it cools.

Q4: Can I make this pie in advance?
A4: Yes, you can prepare it a day in advance. Keep it in the refrigerator after cooling and add the mini meringues just before serving.

Q5: How do I store leftover lemon pie?
A5: Store leftover pie in the refrigerator, covered, for 2-3 days.

Q6: Can I freeze this pie?
A6: It is possible to freeze the pie, but the texture of the filling may change slightly after defrosting. It is best eaten fresh.

Q7: How can I prevent the dough from becoming too wet or soft?
A7: Precooking the dough (blind baking) is essential to prevent it from becoming wet. Also make sure the filling is not too liquid before pouring it over the dough.

Q8: Can I use a gluten-free pie crust?
A8: Absolutely, you can use a gluten-free pie shell to make this recipe suitable for people with gluten intolerance or sensitivity.

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