– 55g softened butter
– 65g caster sugar
– 1 lemon
– 2g salt
– 30g egg yolk
– 125g flour
Whip the butter and sugar together. Add the lemon zest and salt, then incorporate the egg yolks. Mix well and add the sifted flour. Chill for 1 hour.
Roll out the sweet pastry to 3 mm in thickness and place in an 18 cm tart tin.
Cut the pastry flush with the edge of the tin.
Prick with a fork and chill for 30 minutes.
Bake in the oven for 11 minutes.
– 100g sugar
– 50g eggs
– 60g egg yolk
– 60g lemon juice
– 1 lemon
– 120g butter
Using a whisk, mix together the sugar, eggs and egg yolks.
Add the lemon juice and zest.
Place in a saucepan and cook over a low heat, stirring continuously with a spatula, until the mixture reaches 82°C.
Pass through a strainer and pour over the cold butter, cut into cubes.
Mix well.
– 70g water
– 200g caster sugar
– 100g egg whites
Heat the water and sugar in pan until it reaches 118°C.
At the same time, when the mixture is at 115°C, whisk the egg whites into stiff peaks using an electric whisk.
When the sugar reaches 118°C, pour the mixture steadily over the whisked egg whites, then beat on a fast speed until they cool completely.
Place in a piping bag with a nozzle.
Leave the pastry to cool and remove from the tin.
Fill with the lemon cream and keep chilled, until the cream has set.
Pipe over the Italian meringue and caramelise using a blow torch.
