Lemon tart with meringue

Ingredients

Directions

1. 1

   For the base, knead 300 g flour, 200 g butter, 75 g sugar and 3 tablespoons cold water with the dough hooks of the mixer to a smooth dough. Wrap in foil and chill for about 30 minutes.

2. 2

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease a tart mould with lifting base (26 cm Ø) and dust with flour. Roll out the dough on a floured work surface until round (approx. 32 cm Ø).

3. 3

   Line the mould with it, pressing lightly on the edge. Cut the edge straight if necessary. Prick the base several times with a fork. Place baking paper on top and fill in the pulses. Bake in a hot oven for about 15 minutes. Then remove the baking parchment with the pulses and continue baking for about 10 minutes.

4. 4

   Meanwhile, for the filling, wash the organic lemons hot, dry them and finely grate the rind. Squeeze all lemons, measure 150 ml juice. Separate 2 eggs. Mix the egg yolks, 2 whole eggs, 200 g sugar, lemon zest and 150 ml lemon juice with the whisks of the mixer. Stir in 50 g flour.

5. 5

   Remove the base from the oven, add the filling and continue baking at the same temperature for about 20 minutes. Remove from the oven, allow to cool briefly in the mould, then carefully remove from the mould. Let the tart cool down.

6. 6

   Whisk 2 egg whites with the whisks of the mixer until stiff, adding 100 g sugar. Pour the mixture into a piping bag with a small star-shaped spout and spray the tuffs onto the tart, one by one.

7. 7

   Lightly brown the tuffs with a kitchen gas burner or under the grill of the oven.