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An easy recipe for Lemon Meringue Tart and an easy pairing to elevate it! Discover Crémant de Bourgogne and never look back!



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Lemon meringue tart

Prep Time: 15 MN | Cooking Time: 40 MN | Serves: 6 

Tarte au citron meringuée


  • 1 shortcrust dough
  • 4 lemons
  • 4 eggs
  • 380g of sugar
  • 25g of butter
  • 4 tablespoon of cornflour
  • 30cl water
  • 1 pinch of salt


  1. Preheat the oven to 180°C. After 10 minutes, put the pastry in the oven for 15 minutes, covered with greaseproof paper.
  2. Squeeze the lemons. Grate the peel of one of them for the zest.
  3. Separate the egg whites from the yolks. In a bowl, mix the yolks with 140g of sugar.
  4. In a saucepan over low heat, add the water, lemon juice and cornstarch, stirring with a wooden spoon.
  5. After 2 minutes, without stopping stirring, add the hot mixture to the egg yolk mixture.
  6. Return the mixture to the pan over low heat. Stir until the cream coats the spoon.
  7. Add the butter and mix well.
  8. Pour the lemon cream evenly over the pastry base.
  9. Meringue: beat the egg whites until stiff with the salt. Gradually stir in 240g of sugar.
  10. Using a pastry bag, decorate the tart with meringue. Place in the oven for 2-3 minutes in grill mode at 60°C.




A soft spot for fine bubbles? We have selected for you an effervescent wine so fresh and gourmet that it rivals champagne: a top-of-the-range Crémant de Bourgogne: the white Crémant from the Voarick estate.

It will undoubtedly do justice to your dessert! Not to mention that crémants are authentic festive wines! Among these sparkling wines, the Burgundy whites are well balanced with complex aromas. Made from 85% Pinot Noir and 15% Chardonnay, the Domaine Voarick cuvée is perfect for any occasion: it compares very well with the other more well-known bubbly wines...

A way to supplant champagne at a much more affordable price because the quality is essentially the same! In keeping with the region:

On the nose, its aromas are already reminiscent of lemon pie and white fruits, evolving towards acacia and honey. On the palate, it exhales notes of candied citrus and toasted bread to delight the palate... With the fondant of the lemon pie, it is a real delight!