Tarte au Citron Meringuée

Ingredients

• Butter (cold, cubed)125g
• Powdered sugar60g
• Almond flour25g
• Egg yolk (for pastry)1
• All-purpose flour200g
• Salt2g
• Lemons (zest and juice)4
• Eggs (whole, for curd)4
• Egg yolks (for curd)2
• Granulated sugar (for curd)150g
• Butter (for curd, cubed)100g
• Egg whites (for meringue)4
• Granulated sugar (for meringue)200g
• Water60g

Method

1. 1.Cream cold butter, powdered sugar, and almond flour until just combined. Add egg yolk, mix briefly.
2. 2.Add flour and salt, mix until the dough just comes together. Flatten into a disc, wrap, and chill for 1 hour.
3. 3.Roll dough to 3mm thick and line a 24cm fluted tart ring. Prick the base, chill 30 minutes.
4. 4.Blind bake at 170°C for 15 minutes with weights, then remove weights and bake 10 minutes more until golden. Cool completely.
5. 5.Whisk eggs, yolks, sugar, lemon juice, and zest in a saucepan over medium heat until thick and it reaches 82°C.
6. 6.Strain the curd into a bowl. At 45°C, blend in the cold butter cubes with an immersion blender until glossy and emulsified.
7. 7.Pour the curd into the cooled tart shell, filling to the rim. Refrigerate at least 2 hours until set.
8. 8.Cook sugar and water to 118°C. Meanwhile, whisk egg whites to soft peaks.
9. 9.Stream the hot syrup into the whites while whipping on high. Continue whipping until the meringue is thick, glossy, and cooled to about 50°C.
10. 10.Pipe or spoon the Italian meringue generously over the tart. Torch until deeply golden with charred edges. Serve within a few hours.