INGREDIENTS
- Pastry base: 225 g flour
- 25 g ground almonds
- 150 g softened butter
- 100 g sugar
- 1 pinch salt
- 1 egg
- Dried pulses
- Greaseproof paper
- Lemon filling: 2 eggs
- 100 g sugar
- 2 untreated lemons (120 ml juice)
- 50 g butter
- 1 tsp corn starch ( 3 g )
- 1 tbs cold water
- Meringue: 3 egg whites
- 100 g sugar
HOW TO MAKE IT
- Mix the flour, ground almonds and salt. Whisk the butter and sugar until frothy, stir in the egg.
- Work in the flour until it becomes a homogeneous dough. Shape the dough into a ball, let it rest for at least 1 hour covered with cling film.
- Pre-heat the oven to 180° C (convection heat). Grease the base and edges of the mold with butter and then line with the 5 mm thick dough. Pierce with a fork at regular intervals over the whole surface.
- Place a sheet of greaseproof paper over the mold and fill with the dried pulses. This prevents the dough slipping during baking.
- Place the mold on the middle rack in the oven and after 10 min remove the greaseproof paper with the pulses and bake for a further 20 min so that the base surface can brown.
- Remove the mold from the oven and allow to cool.
- Pre-heat the oven to 250° C. Spread the lemon filling over the dough base and smooth it out.
- Whisk the egg whites until they resemble firm snow. Towards the end gradually add the sugar. Fill the whisked egg white into a piping bag and pipe it in dabs over the tarte.
- Place in the oven for 2-3 min until the peaks of the dabs start to brown. Remove and refrigerate until it is ready to serve.