To make the pastry
- 85 gr of butter
- 85 gr of icing sugar
- 170 gr of flower
- 1 small egg (35 gr of mixed egg yolk and white)
- 1 gr of salt
Mix together the butter, the icing sugar and the flower until you achieve a sandy consistency.
Add the egg and then the salt and mix
Roll the pastry
Cook the base of the tarte at 170 ° for 20 mn (depending on the oven)
During that time…..
Make the Lemon Curd
- 120 gr of lemon juice (without pulp)
- 150 gr of sugar
- 4 medium eggs
- 10 gr of milk or cream powder
- 120 gr of room temperature butter
Heat the lemon juice.
Heat the eggs and the sugar together, mixing them into one another then add the powdered milk. Once the lemon juice is boiling, tip 1/3 into the mixture.
Once properly incorporated add the rest of the juice.
Stir throughout the cooking time. The cream should thicken. Once the consistency is good, boil for two more minutes while stirring hard.
Cut the butter into small chunks. Take the cream off the heat and mix in the butter.
Pour straight into the base of the tart.
To make the Italian meringue
- 2 egg whites
- 126 gr of powder sugar
- 36 gr water
Slow whip the egg whites
Heat the water and sugar to 118° (little bubbles)
Tip over the whipped egg whites and beat until the whites cool.
Dressing the meringue
Quickly put the meringue into a piper, and dress the tarte according to your own creativity.
Heat gently to colour the meringue.