Lemon Meringue Tart

recipe

• Step 1
  Preheat the oven to 180°C. Prepare the pie crust. In a mixing bowl, combine : flour, icing sugar & a pinch of salt.
• Step 2
  Incorporate 100g of cubed softened butter (quantities for 1 pie crust). Combine with your fingertips to obtain a grainy consistency.
• Step 3
  Then add an egg yolk (reserve 3 whites for the meringue) & 30ml of water (quantities for 1 pie crust). Mix without kneading too much, until a ball of dough forms. Let the dough rest in the refrigerator for about 30 min.
• Step 4
  Meanwhile, butter a pie dish.
• Step 5
  Flour a clean work surface & roll out the dough using a rolling pin. To easily remove it from the work surface, wrap it around the roller.
• Step 6
  Place the dough in the pie dish & remove excess dough using a knife or by rolling the roll on the edge of the pie dish. Prick the bottom of the tart using a fork.
• Step 7
  Cover the pie dough with a piece of parchment paper, then spread baking beads or dried legumes on top. Bake for 15 minutes at 180°C, until the crust is lightly golden.
• Step 8
  Meanwhile, prepare the lemon cream. In a bowl, add the sugar (120g for 1 tart) & lemon zest. Mix with your fingers to flavor the sugar.
• Step 9
  Squeeze the juice from the lemons.
• Step 10
  Remove the pie crust from the oven. Remove the pie weights & baking paper. Bake for another 10 minutes at 180°C, until golden brown.
• Step 11
  In a saucepan, crack 3 eggs (quantities for 1 tart). Add the sugar/ lemon zest mixture & the lemon juice. Whisk to combine.
• Step 12
  Place the saucepan over medium heat. Whisk continuously for around 10 min, until the lemon cream thickens.
• Step 13
  Remove from the heat. Add the rest of the soft butter & a pinch of salt (optional). Using a hand blender, mix until desired texture.
• Step 14
  Once golden brown, remove the pie crust from the oven & top it with the lemon cream. Spread the cream evenly using a spatula, then refrigerate for at least 30 min or until ready to serve.
• Step 15
  Meanwhile, prepare the meringue. In a mixing bowl, add: the reserved egg whites (3 whites for 1 tart) & beat until stiff. Gradually add the rest of the sugar (150g for 1 tart), while continuing to mix, until you obtain a smooth & shiny meringue.
• Step 16
  Spread the meringue on the cooled lemon tart and brown it with a blowtorch, if desired. Enjoy!