Name: Lemon tart
Total time: 3 h
Ingredients: 130 g butter; 130 g sugar; 1 sachet of vanilla sugar; 2 eggs; 350 g flour; 40 g ground almonds; salt (to taste); 3 lemons (juiced); 1 lemon zest; 200 g sugar; 2 eggs; 2 egg yolks; 12 g custard powder; 100 g butter; 7 egg yolks; 7 egg whites; 150 g sugar; 100 g flour; 150 g italian meringue

Almond shortcrust pastry

Gather all the ingredients.
Mix the butter with the sugar and vanilla sugar.
One at a time, add the 2 eggs.
Combine salt, flour and ground almonds and add to the mixture. Knead well.
Cover the dough and let it rest overnight in the fridge.
Roll out the dough to max 3 to 4 mm and place on the baking pan. Press in well but gently. Cut off the remaining dough.
Bake at 180°C for 20 minutes or until golden brown.
Let cool and remove from the mould.

Sponge batter

Beat 100 g sugar with the egg whites to stiff peaks.
Beat 50g sugar with the egg yolks until well combined.
Bring this together and add the flour while sifting.
Stir well and spread the mixture on a baking tray covered with baking paper.
Bake in the oven for 6 to 8 minutes at 180°C.
Time range: choose the first timer to check progress or the last for the end of the stated time.
Remove from the oven, invert onto a wire rack and gently peel off the baking paper.
Allow to cool.

Lemon cream

Combine the eggs and yolks and mix with the custard powder.
Bring the lemon juice with the sugar and lemon zest to a boil.
When this boils lower the heat. Combine the mixtures and stir well until you get a cream.
Put into a cold bowl. Let cool to around 30°C and then add cubes of butter (at room temperature). Stir well and do not add the next cube of butter until well incorporated.
Put in a piping bag without a nozzle. Do not let it get too cold or it will set.

Italian meringue

Make according to the linked recipe. Put in a piping bag with a size 8 plain nozzle. Chill further in the fridge if needed.

Cake construction

Use a round baking ring to cut circles from the baked sponge and place them on the baked tart base.
Take the piping bag with lemon cream. Cut a small hole in the bag and cover the cake with a layer of lemon cream.
Pipe drops around the tart, or let your creativity run free.
Hold the burner about 10-15 cm from the meringue and move it evenly over the surface until the meringue turns a golden brown colour. Do not stay in one spot too long to avoid burning. This colors very quickly!

Lemon tart

Ingredients

Almond shortcrust pastry

Lemon cream

Sponge batter

Italian meringue

Get cooking

Almond shortcrust pastry

Sponge batter

Lemon cream

Italian meringue

Cake construction

Background