Lemon tart with Swiss meringue

 A true classic. And an all-time favorite at home. This is my go-to recipe.

INGREDIENTS

CRUST

250 g of all-purpose flour
150 g of unsalted butter (softened)
50 g of caster sugar
50 g of confectioner's (icing) sugar
1 egg
1/2 teaspoon of salt

LEMON CURD

200 ml of freshly squeezed lemon juice (about 3 or 4 lemons)
1 tablespoon of lemon zest

150 g of caster sugar
3 large eggs
1 tablespoon of cornstarch
75 g of unsalted butter

MERINGUE

150 g of egg whites (4 to 5 eggs depending on their size)
150 g of caster sugar

150 g of confectioner's sugar

 

DIRECTIONS

Beat the egg with the sugars and salt. Add flour, kneading with your fingertips.

Add the soft butter in small chunks, knead quickly and form a ball. Wrap in cling film and chill for at least 1 hour.

After an hour, take the dough ball out. Spread it out using a rolling pin (it is easier if you stick the dough ball between two sheets of baking paper) and place it in pie dish/pan. Cover with parchment paper and beans or clay balls.
Bake for 12 minutes at 180°C/350°F, then remove the "weight" (beans) and bake for a further 10-12 minutes to cook the center. The pastry should be golden-brown (if not, cook a few minutes longer).

Set aside.

Remove the zest from an untreated lemon.In a saucepan ,bring lemon juice and zest to a boil.In a mixing bowl, beat the eggs with the sugar and cornflour.
Gradually pour the lemon juice (through a strainer if you want to remove the zest) over the egg/sugar mixture, whisking constantly.
Return the content of the bowl to the saucepan and cook on medium heat, stirring constantly with a whisk, until the curd thickens to a creamy consistency (the volume reduces and the curd turns a deeper shade of yellow).
Allow to cool, then add the soft butter in pieces, whisking well.
Spread over the pre-baked tart base. Set aside in a cool place.

 

 

Make the meringue. Fill a saucepan with one inch of water and bring to a simmer over medium heat. In a bowl sitting on top of the saucepan, place the egg whites and the sugars. Using electric beaters, start whipping the egg-sugar mixture at full speed for 5 minutes, until it reaches a thick glossy consistency. Remove bowl from heat and continue beating for another 5 minutes to cool off the meringue. Then spread it over the tart, and give it texture by creating swirls with the back of a spoon or a fork (you could also place the meringue into a piping bag and use the nozzle of your choice for an extra fancy decoration). Using a cooking torch, "burn" the edges and crests of the meringue for a beautiful finish.