Award-Winning Creole Lemon Tart (Rum Meringue)

A Taste of the Riviera ☀️🍋

There’s something magical about a lemon tart that uses the whole fruit — peel, pith, and all. This Award-Winning Creole Lemon Tart (Rum Meringue), created by Bernard Heberle and adapted by JojoM, won accolades at the Menton Lemon Festival in France for good reason. 🌿 The combination of bright citrus, velvety butter, and a whisper of brown rum creates a complex dessert that feels both elegant and tropical — a sunny taste of the French Riviera with a hint of Caribbean soul.

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The Charm of Douce-Amère 🍸

“Douce-amère,” meaning bittersweet, captures this tart perfectly. Unlike traditional lemon tarts that rely only on juice, this one blends the entire lemon — zest, pith, and all — to deliver a sophisticated bitterness balanced by sweetness and a splash of rum. The result? A vibrant, grown-up dessert with layered aromatics and a silky finish.

Each bite moves from crisp sweet almond pastry, through tangy lemon cream, to fluffy Italian meringue kissed by a brûlée torch. 🔥 The texture contrast alone makes it unforgettable — buttery, creamy, and cloud-like in one mouthful.

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The Magic Trio ✨

🥧 Sweet Crust Pastry

The base of this tart is a delicate almond pâte sucrée, slightly nutty and perfectly crumbly. Resting the dough overnight is key for even baking and deep flavour — a hallmark of French patisserie finesse.

🍋 Whole Lemon Cream

Blending the lemon whole creates a bold citrus purée, then folded with eggs, sugar, and melted butter for smooth tangy richness. The touch of brown rum rounds it out with warmth — an unexpected yet harmonious note.

☁️ Italian Meringue

This glossy cloud crowns the tart, piped high and torched to golden perfection. It’s sweet yet airy, balancing the tart’s citrus punch while adding a toasted aroma that perfumes every forkful.

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Pâtisserie Tips from the Chef 👨‍🍳

• Use unwaxed lemons. Since the peel is blended in, this ensures pure flavour without bitterness.
• Chill before baking. Cold dough means fewer air bubbles and a crisp, flaky shell.
• Torch with care. A gentle brûlée enhances the bitter notes — just enough to add depth, not char.
• Rest before serving. Like fine wine, the flavours mature after a few hours of chilling.

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When to Serve 🍸

Perfect for a dinner party finale, a Sunday brunch showpiece, or an afternoon tea highlight, this tart strikes a refined balance between indulgence and freshness. With its boozy aroma and delicate balance, it’s a dessert that feels both festive and sophisticated — truly a patisserie piece that tells a story.

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Why You’ll Love It 💛

• 🌞 Bright yet mellow — a grown-up citrus dessert.
• 🍰 Textural contrast — crisp, creamy, and airy all in one.
• 🇫🇷 Authentically French — elegant, balanced, and bold.
• 🍋 Award-winning — crafted for the Menton Lemon Festival.

For those who adore citrus but crave complexity, this tart is the definition of refined indulgence. Serve chilled, admire the golden meringue swirls, and let the bittersweet flavour linger — like sunshine in pastry form. ✨

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Author: Bernard Heberle, adapted by JojoM