Lemon Tart

Preparation

Step 1: Make the shortcrust pastry

Mix the flour and 80 g of sugar in a bowl. Add the cold butter cut into small cubes and rub it in with your fingertips until the mixture resembles breadcrumbs.

Add the beaten whole egg and cold water. Gather the dough without kneading. Form a ball, wrap in plastic wrap, and refrigerate for 1 hour.

Step 2: Blind bake the crust

Preheat the oven to 180°C (350°F).

Roll out the dough on a floured surface and line a buttered tart pan. Prick the bottom with a fork.

Cover with parchment paper and baking beans (or dried beans). Bake blind for 15 minutes. Remove the paper and beans, then bake for another 5 minutes to dry the bottom thoroughly.

Let cool.

Step 3: Make the lemon cream

In a saucepan, zest the lemons and squeeze the juice (15 cl). Add the whole eggs, yolks, and 120 g of sugar. Whisk off the heat.

Cook over low heat, whisking constantly. The cream will thicken after 5 to 7 minutes. It should coat the back of a spoon.

Off the heat, add the butter cut into cubes and stir until completely melted and incorporated.

Pour the cream over the tart base and smooth with a spatula. Refrigerate for 1 hour.

Step 4: Make the Italian meringue

In a small saucepan, heat 120 g of sugar with 3 tablespoons of water to 118°C (soft ball stage).

Meanwhile, start whipping the egg whites. When the sugar reaches 118°C, pour it in a thin stream over the whites while continuing to beat at medium speed. Continue until the meringue cools and becomes glossy and firm.

Step 5: Pipe and torch

Pipe or spread the meringue over the cooled lemon cream, forming peaks with the back of a spoon.

Torch with a kitchen blowtorch until golden brown.

Step 6: Serve

Let the tart rest for 10 minutes before slicing. Serve at room temperature for a creamy texture and crunchy meringue.