INGREDIENTS:
+FOR THE SWEET MINUTE DOUGH:
°250g wheat flour
°100g soft butter
°100ml hot water
°50g caster sugar
°1 C. baking powder
°2 pinches of salt
+FOR THE LEMON CREAM:
°100g caster sugar
°250ml water
°100ml lemon juice
°30g cornstarch
°50g butter
°3 egg yolks
°½ lemon zest
°1 pinch of salt
+FOR THE MERINGUE:
°100g icing sugar
°3 egg whites
°1 pinch of salt
*Preperation
1.
Preheat oven 200°C . In a bowl, pour the wheat flour. Add salt, soft butter, hot water, baking powder and powdered sugar. Knead everything with your fingertips until you get a smooth paste.
2.
Butter a tart mold, preferably ceramic, 22 cm in diameter. Roll out the dough with a rolling pin and place it in the dish. Prick it with a fork, so that it does not puff up during cooking. Bake for 20 to 30 mins.
3.
Meanwhile, prepare the lemon curd. Put in a saucepan 250 ml of water, the lemon juice, the caster sugar, 1 pinch of salt, the egg yolks, the lemon zest, the butter and finally the cornflour. Cook the cream over low heat, whisking regularly, until it thickens. At the end of cooking, pour the lemon cream over the pre-cooked tart base.
4.
Finish by making the meringue. With an electric mixer, whip the egg whites until stiff. Add the icing sugar then spread the meringue over the lemon cream. Cook it with a kitchen torch or Bake again for 3 minutes under the grill. Let it cool before serving.
Enjoy !