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Honey swiss meringue citrus tart

Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: French
Keyword: Tart
Servings: 1 tart (28 cm diameter)


  • thermometer
  • blowtorch


For the crust

  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 300 gr butter, melted

For the filling

  • 800 sweetened condensed milk
  • 5 egg yolks
  • 3/4 cup citrus juice (I have used 50-50 lemons and oranges)
  • 4 tsp citrus zest (I have used 50-50 lemons and oranges)
  • 1/2 tsp salt

For the honey Swiss meringue

  • 5 egg whites
  • 3/4 cups honey
  • 1/2 salt


For the dough

  • Preheat your oven at 180 °C.
  • In a bowl mix the flour with the salt.
  • In a small pot, melt the butter and then add it to the mixture. Stir well until the dough coheres.
  • Pour the mixture into a tart pan and spread it over with your fingers.
  • Prick the bottom and sides with a fork. Cover the tart shell with greaseproof paper and add on it some weight, such as beans, chickpeas.
  • Bake for 20 minutes at 180 °C. Remove the weight and the greaseproof paper, and bake for another 10 minutes.

For the filling

  • In a bowl mix the sweetened condensed milk with the yolks, the juice, the zest and the salt.
  • Pour the mixture into the tart and bake for 15-17 minutes.
  • Remove from oven and allow to cool.

For the honey Swiss meringue

  • In a bowl, which we can turn into a ben marie (so avoid a plastic one), mix sligthly the egg whites, honey and salt.
  • Transfer the bowl to a saucepan to which we have added boiling water. Be careful, the bowl should not touch the water. We only want the steam.
  • Stir until the temperature of the mixture reaches 75 ° C. It will take about 7 minutes.
  • Remove and beat the mixture. To avoid "baking" the meringue, hug the bowl with a wet towel. Wet the towel with cold water. The towel will help to lower the temperature of the mixture.
  • Spread the meringue on the tart and brown the meringue with a blowtorch or grill the tart until the meringue turns golden brown.