Lemon Meringue Tart

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!