Lemon Tart with Meringue

Ingredients for 6 servings:

• 200 g flour, type 405
• 90 g vanilla sugar, or regular fine sugar
• 100 g butter, soft
• 1 egg(s)
• 1 tsp butter, for the mold
• 1 handful of pulses, for blind baking
• 250 ml lemon juice, fresh
• 150 g powdered sugar
• 2 eggs
• 2 egg yolks
• 100 g butter, liquid, cold
• 2 egg whites, cold
• 1 pinch of salt
• 80 g sugar, very finely ground
• 1 bowl of raspberries

Instructions

Working time approx. 45 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes

Mix all the dough ingredients, sift the flour, and knead into a dough. Let rest in a cool place for 45 minutes. On a lightly floured surface, roll out the dough into a round, even shape. Butter a 24-26 cm springform pan. Wrap the dough around a rolling pin and carefully unwrap it over the springform pan, allowing it to fit evenly into the pan with a few adjustments. The edges should be about 3-4 cm high and press down evenly with your thumb. Place the baking paper, cut to the size of the pan, over the dough, weigh it down with pulses or beans, and bake blind at 180 degrees Celsius for 20 minutes. Remove the paper and pulses. Sift the freshly squeezed lemon juice into a measuring jug, add the powdered sugar, and mix well. Now add the eggs, mix again, and finally, mix in the cold, melted butter in a thin stream. Fill the pre-baked dough with the mixture and let it set for another 25 minutes at 150 degrees Celsius. Let the tart cool, remove the ring, and refrigerate it further. Beat the cold egg whites with a pinch of salt until stiff peaks form, then drizzle in the sugar. Arrange the raspberries around the outer edge of the tart and spread the meringue mixture over the remaining surface. Place the remaining meringue into a piping bag and pipe designs. Briefly blast these with a blowtorch until brown. Refrigerate the tart thoroughly for another 2-3 hours. A wonderful dessert for hot summer days, I like to serve it with cassis parfait or ice cream and warm chocolate sauce.