Lemon Meringue Tart

Preparation

Step 1: Make the shortcrust pastry

Mix the flour and 100 g of sugar in a bowl. Add the butter cut into small cubes and rub together with your fingertips until the mixture resembles coarse sand.

Add 2 egg yolks and 2 tablespoons of cold water. Gather the dough into a ball without kneading, wrap in plastic film, and refrigerate for 30 minutes.

Step 2: Blind bake the crust

Preheat the oven to 350°F (180°C). Roll out the dough on a floured surface and line a 9-inch tart pan. Prick the bottom with a fork.

Line with parchment paper and baking weights, then blind bake for 15 minutes. Remove the paper and weights, then bake for another 5 minutes until lightly golden.

Step 3: Prepare the lemon curd

In a saucepan, whisk 3 whole eggs with 100 g of sugar, lemon juice, and zest. Add the cornstarch dissolved in a little cold water.

Thicken over low heat, stirring constantly, for 5 to 7 minutes. The cream should coat the back of a spoon. Remove from heat and stir in 50 g of butter for shine.

Step 4: Make the Italian meringue

Beat 4 egg whites to stiff peaks in the stand mixer. Meanwhile, bring 100 g of sugar and 5 cl of water to 118°C (245°F) in a saucepan.

Pour the hot syrup in a steady stream over the egg whites while continuing to whisk at medium speed. Whisk until completely cooled — the meringue should be glossy and firm.

Step 5: Assemble and finish

Pour the lemon curd onto the pre-baked crust and smooth the surface. Pipe the Italian meringue in rosettes or spread it into peaks.

Place the tart under the broiler for 2 to 3 minutes to lightly brown the meringue. Watch carefully to prevent burning.

Step 6: Serve

Let the tart cool at room temperature for 1 hour, then refrigerate for at least 2 hours before serving. Enjoy cold for a perfect contrast of crunchy crust, tangy lemon, and sweet meringue.