Tart with Lemon Curd and Meringue

Step 1

Whip cold butter, salt and lemon zest in the mixer. Combine the sugar and eggs. Add the sifted flour and continue stirring until the mixture is uniform. Divide the mixture into two balls, wrap them in plastic wrap and leave to cool for an hour in the refrigerator. Once you have rested, roll out the first ball with a rolling pin and with the heart cutter grid create the motif for the decoration. Spread on parchment paper and cook for about 10 minutes at 180 ° C.

Step 2

Roll out the other short pastry ball. Cover a previously greased and floured tart mold, leveling the excess with a knife and pricking the bottom with a fork. Cover the dough with parchment paper and insert the ceramic balls for cooking the pastry or dried beans. Bake for about 15 minutes at 160 ° C. Remove the balls and cook for another 5-10 minutes at 180 ° C. Leave to cool before turning out. Meanwhile, prepare the lemon curd: in a saucepan, cook in a bain-marie, over low heat, the sugar, the lemon zest and the cold butter cut into cubes. Whip the eggs and yolks and add them to the mixture while continuing to mix. Dissolve the corn starch in the lemon juice and add continuing to stir without ever reaching a boil. When the cream has thickened, filter it with a strainer and let it cool.

Step 3

Refine the decoraing with meringues: put the water and sugar in a saucepan and bring to a temperature of 121 ° C. Start whipping the whites. When the cooked sugar has reached 121 ° C, pour it flush on the egg whites continuing to whip until the meringue has cooled and is shiny. Pour the lemon curd into the shortcrust pastry shell and close it with the perforated shortcrust pastry disk. Pour the meringue into a piping bag and shape small tufts around the perimeter of the tart.