Lemon tart

Ingredients

For tart
• 110g plain flour or cake flour (T45)
• 20g almond powder
• 45g confectioners sugar
• 70g unsalted butter
• 1/2 egg

For the filling
• 1 lemons, zest of
• 85g lemon juice
• 2 eggs
• 100g unsalted butter
• 85g white sugar
• 1 tbsp corn starch - sifted

Meringue
• 10g meringue powder
• 70g water
• 80g white sugar

Instructions

• 1. Process flour, almond powder, sugar, butter, and egg in a food processor for a few seconds until mixture becomes crumbly : do not process too much as the dough should be crumbly.
• 2. Transfer the dough onto a work surface. Gather it into a ball shape of dough with hands. Gently flatten the ball into a disk shape and wrap it in plastic wrap. Refrigerate it at least for 30 minutes.
• 3. To roll the dough: Put a plastic wrap covering on your work surface, place the dough on it. Then cover with another piece of plastic wrap. Let it sit for a few min to soften slightly. Roll the dough out into circle bigger than your tart mold. Then place gently into your tart mold (or ring). Using a sharp knife, trim the edges of the pastry to fit the tart pan. Prick bottom and side of tart thoroughly with a fork. Put it in the refrigerator or freezer until firm (about 30 minutes).
• 4. Preheat oven to 170C degree. Line the firm tart shell with parchment paper or aluminum foil and fill it with pie weights/dried beans.
• 5. Bake for 15 minutes and then remove the parchment and weights. Continue to bake for another 8 to 10 min at 180C degree or until the dough is just beginning to brown lightly. Cool on a wire rack until needed.

Make the filling
• 1. In a medium saucepan, add lemon zest, lemon juice, eggs, butter, sugar and sifted corn starch. Whisk to combine gently. Bring the mixture to a simmer over medium heat, whisking regularly to avoid lumps, about 7 to 10 minutes, until thickened.
• 2. Remove from heat, pour warm lemon filling into pie crust.
• 3. Put meringue powder and water in a large bowl and, using an electric mixer, beat until stiff peaks form. Then gradually add sugar, beating constantly until the meringue is thick and glossy.
• 4. Start to put the meringue around the edge of the filling (to avoid the meringue sink), then spread the rest to cover the whole lemon filling.
• 5. Bake for 5 to 10 minutes at 190C degree or until meringue is nicely golden.
• Serve immediately or refrigerate until you serve.

https://atelierlalune.com/2017/12/lemon-tart/

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