Lemon Tart

Preparation

Step 1

Prepare the shortcrust pastry. In a large bowl, sift 250 g of flour with 80 g of powdered sugar and a pinch of salt. Add 125 g of cold butter cut into small cubes. Rub the butter into the flour with your fingertips until it resembles coarse breadcrumbs. Add 1 beaten egg and gather the dough into a ball without kneading. Wrap in plastic wrap and rest for 30 minutes in the refrigerator. This step is crucial to prevent the pastry from shrinking during baking.

Step 2

Roll out and blind-bake the pastry. Preheat the oven to 180°C. Roll out the dough to 3 mm thickness between two sheets of parchment paper. Line a buttered 24 cm tart pan, letting the dough come up the sides. Prick the bottom with a fork and chill for 15 minutes. Cover with parchment paper and baking weights, then bake for 15 minutes. Remove the weights and bake for another 5 minutes uncovered for a golden, crispy base. Let cool.

Step 3

Make the lemon cream. In a saucepan, whisk 3 whole eggs with 100 g of sugar until the mixture turns pale. Add the finely grated zest of 3 organic lemons, 150 ml of fresh lemon juice and 30 g of sifted cornstarch. Cook over medium heat, whisking constantly. As soon as the cream thickens and starts to boil, remove from heat. Add 80 g of unsalted butter cut into pieces and stir until completely melted and the cream is smooth and glossy.

Step 4

Pour the still-warm lemon cream onto the pre-baked tart shell and smooth with a spatula. Return the tart to the oven at 160°C for 8 to 10 minutes to stabilize the filling. The surface should be set but still slightly jiggly. Let cool completely at room temperature, then refrigerate for at least 2 hours. The cream will set and develop its full aromatic intensity.

Step 5

Prepare the Italian meringue. In a saucepan, bring 80 g of sugar and 30 ml of water to a boil until 118°C (soft ball stage). Meanwhile, start whisking 2 egg whites in the mixer bowl. When the syrup reaches 118°C, pour it in a thin stream over the whites while continuing to beat at medium speed. Add a pinch of salt and continue beating until completely cool. The meringue should be firm, smooth and glossy.

Step 6

Pipe the meringue onto the tart using a piping bag with a star nozzle, forming rosettes or decorative streaks. Place the tart under the oven grill (or use a kitchen blowtorch) for 2 to 3 minutes to lightly brown the meringue peaks. Let it return to room temperature for 15 minutes before serving. This tart keeps for 24 hours in the refrigerator but is best enjoyed the same day, when the meringue is still slightly crunchy on the outside and soft on the inside.