Recipe for 1 pastry tin measuring 24 cm
For the pastry:
100 g soft butter
50 g icing sugar
1 egg yolk
A pinch of salt
180 g flour
Butter for the tin
Flour for rolling out
For the creme:
3 untreated lemons
125 g butter
150 g sugar
A pinch of salt
60 g sugar
1. For the shortcrust pastry, knead all the ingredients into a smooth, supple dough. Wrap in film and chill for 1 hour. Grease the pastry tin.
2. Roll out pastry onto a floured surface until it is about 3 cm wider than the tin. Place in the tin, press lightly all over and straighten the edge with a kitchen knife. Cover the pastry with baking paper and fill with dried pulses. Blind bake on the middle shelf of a top- and bottom-heated oven, preheated to 200°C, for 15 minutes. Then remove the pulses and baking paper and bake for a further 10 minutes until the pastry is golden-brown.
3. Separate eggs; chill the egg white. Finely grate the lemon peel. Extract the juice and measure out 120 ml. Melt the butter in a pan and add the sugar. Add the egg yolks, lemon zest and juice and warm over a low heat (don’t allow to boil) for 5 to 8 minutes, stirring constantly, until the liquid thickens. Place in a bowl and leave to cool.
4. Beat the egg whites with a pinch of salt until stiff. Gradually add the sugar and continue to beat until stiff. Spread the lemon creme over the base of the tart. Use a piping bag to evenly distribute the beaten egg whites over the creme.
5. Place on the middle shelf of a top- and bottom-heated oven, preheated to 210°C (190°C if fan-assisted), and bake for a further 10 to 15 minutes until the meringue is golden.
Allow to cool completely before serving. Remove tart from tin and slice, preferably with an electric knife.