Lemon tart

Ingredients for 8 servings:

• 100 g flour
• Salt
• 30 g powdered sugar
• 60 g butter, cold
• 1 egg yolk, size M
• 1 tsp butter, softened, for the mold
• 1 tbsp Flour for processing
• 450 g pulses for blind baking
• 150 g butter, cold
• 4 organic lemons
• 150 g sugar
• 3 eggs, size M
• 1 egg yolk, size M
• 100 g sugar
• 40 ml water
• 2 egg whites, size M
• 1 tsp lemon juice

Instructions

Working time approx. 1 hour 10 minutes; Rest time approx. 6 hours 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 8 hours 10 minutes

to prepare well

1. For the dough, mix flour, a pinch of salt, and powdered sugar. Add the butter and egg yolk. Knead everything with the dough hook of a food processor until you have a smooth dough. Flatten the dough, wrap it in cling film, and chill for 2 hours. 2. Grease a tart tin with a removable bottom (34 x 11 cm, or 24 cm ø) with soft butter. Roll out the dough on a lightly floured work surface into a rectangle (40 x 17 cm). 3. Carefully roll out the dough with a rolling pin and unroll it over the tart tin. 4. Press the dough into the tin, prick it several times with a fork. Use the rolling pin to roll off any excess dough. 5. Firmly crumple a piece of baking paper (50 x 20 cm), stretch it out again, and place it on the dough. 6. Spread the pulses evenly on the baking paper. Bake in a hot oven at 180 degrees Celsius (160 degrees Celsius fan-assisted oven) on the lowest rack for 20-25 minutes. Remove from the oven. Remove the pulses and allow the base to cool completely. 7. For the cream, cut the butter into cubes and chill. Wash the lemons, dry them, and finely grate 3 tablespoons of the zest. Squeeze out 100 ml of the juice. 8. In a saucepan, use a hand blender to finely puree the lemon juice, zest, sugar, eggs, and egg yolk. 9. Heat the lemon and egg mixture over medium heat, stirring constantly with a spatula, until a thick cream forms (do not boil!). If lumps form, puree the cream again. 10. Remove the pan from the heat and gradually stir in the cold butter cubes. 11. Spread the cream on the cooled shortcrust pastry and chill for at least 4 hours (ideally overnight). 12. For the meringue topping, bring 40 ml of water and sugar to a boil and cook for 3 minutes. Whisk the egg whites and lemon juice until stiff peaks form. Quickly stir the sugar syrup into the beaten egg whites in a thin stream. Continue beating at high speed for 2 minutes. 13. Fill a piping bag fitted with a large nozzle with the mixture and pipe dots onto the lemon curd. Lightly frost the mixture with a crème brûlée torch. Carefully remove the tart from the tin and serve.