Lemon Tart in a Glass – Recipe for a lemon tart or lemon trifle in a glass with Bastogne crunch, lemon cream, lemon curd, and raspberry meringue. This dessert is a deconstructed version of a classic lemon tart with a creative twist.
The dessert includes Bastogne crunch, made by mixing crushed Bastogne biscuits with melted butter and baking them until golden and crispy. A layer of delicious, airy lemon cream—made with condensed milk and mascarpone—is added on top. This is followed by homemade lemon curd and raspberry meringue, which is toasted for added flair.
The raspberry meringue is a standard meringue with raspberry powder added, giving it a lovely color and a slightly tangy flavor. If you prefer, you can omit the raspberry powder.
The Bastogne crunch can easily be prepared a day in advance and stored in a tin at room temperature. The lemon curd can also be made ahead and kept in the refrigerator until use. However, the lemon cream and meringue should be prepared just before serving to maintain their light texture.
You can also try my recipe for lemon panna cotta with lemon curd and meringue. This dessert is perfect for Easter or New Year’s Eve. Enjoy!
Lemon tart in a glass
Ingredients
Lemon curdInstructions
Lemon Curd
Add lemon juice, zest, sugar, and eggs to a saucepan. Heat while whisking until it thickens. Remove the pan from heat immediately and stir in the butter. Strain the lemon curd through a sieve and let it cool.
Bastogne Crunch
Preheat the oven to 200°C (fan).
Crush the Bastogne biscuits and mix them with melted butter. Spread the mixture on a baking tray lined with parchment paper and bake for about 5–6 minutes. Let the Bastogne crunch cool.
Lemon Cream
Mix condensed milk with lemon juice, zest, and vanilla. Add mascarpone and heavy cream. Whisk gently until it becomes a fluffy mousse. Transfer the lemon cream to a piping bag.
Raspberry Meringue
Place egg whites, sugar, and lemon juice in a heatproof bowl. Set the bowl over a saucepan of simmering water. Whisk the egg whites with a whisk until the sugar dissolves.
Transfer to a stand mixer bowl and whip the meringue for about 8 minutes until cooled. Add raspberry powder and beat until the meringue is thick and glossy.
Assembling the Dessert
Distribute the Bastogne crunch into 6–8 dessert glasses. Pipe the lemon cream on top. Add a layer of lemon curd and finish with a dollop of raspberry meringue. Torch the meringue lightly and serve. Enjoy!
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