Award-Winning Creole Lemon Tart (Rum Meringue)
Bernard Heberle, adapted by JojoM
Menton-festival lemon tart made with the whole fruit, balanced with brown rum and capped with Italian meringue—bright, bitter-sweet, and boldly grown-up.
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.
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.
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.
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.
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.
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. ✨
Author: Bernard Heberle, adapted by JojoM
Award-Winning Creole Lemon Tart (Rum Meringue)
Bernard Heberle, adapted by JojoMMenton-festival lemon tart made with the whole fruit, balanced with brown rum and capped with Italian meringue—bright, bitter-sweet, and boldly grown-up.
Chef's Tips
For best texture, make the pastry a day ahead and rest 12–24 hours in the fridge.
Use an unwaxed organic lemon since the whole fruit (peel and pith) is blended.
Chill filled shells briefly before baking to reduce shrinkage.
Torch lightly before unmoulding to enhance the pleasant bitter notes.
This tart contains alcohol; swap rum for juice if serving to children.
Tools Used
Rolling Pin
Fork
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Ingredients
Sweet Crust Pastry
Sweet–Sour Lemon Cream
Italian Meringue
Instructions
Make the Sweet Crust Pastry
- 1
Cream softened butter with icing sugar just until combined.
- 2
Beat in egg, then fold in sifted flour and almond meal until a smooth dough forms.
- 3
Wrap and refrigerate at least 1 hour (ideally 12–24 hours).
Blend the Sweet–Sour Lemon Cream
- 1
Deseed and roughly chop the washed lemon. Pulse in a food processor until finely pulverised.
- 2
Add sugar and eggs; process smooth. Stream in melted butter, then rum. Chill.
Cook the Italian Meringue
- 1
Heat sugar and water to 113°C. Begin whipping egg whites on high speed.
- 2
When syrup reaches 121°C, stream onto the whipping whites; whisk to thick, glossy peaks. Transfer to a piping bag.
Assemble & Bake
- 1
Roll pastry between sheets to 3 mm. Prick lightly; chill until firm.
- 2
Line 6 small tart moulds; chill 1 hour.
- 3
Fill shells with lemon cream. Bake at 170°C/325°F for ~30 minutes.
- 4
Before removing from oven, lightly torch tops to accentuate gentle bitterness. Cool, unmould.
- 5
Pipe a spiral of Italian meringue and brûlée to caramelise.
Comments & Reviews
Léa
10/12/2025
The bitter-sweet hit is gorgeous. I swapped the rum for orange juice and it was still so complex!
Marco
10/12/2025
Mini format baked perfectly at 170°C. Light torch before unmoulding really boosted the flavour.
Sophie
10/12/2025
Super aromatic. Next time I’ll rest the pastry overnight—the texture improved on day two.
Nutrition Facts
Serving Size: 1 mini tart (1/6 of recipe)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
