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)

Let cool

During that time…..


Make the Lemon CurdIMG_20180405_084214_178

  • 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 meringueIMG_20180405_081012_834

  • 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.



Gawel Oz

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.