Recipe: Lemon Tart

1 Make your pastry the day before.

2 On the day of use, bake it blind (with dried vegetables) for 25 minutes at 220°.

3 Make your pastry cream (cornstarch replaces flour!). Incorporate the juice of the 1/2 lemon as well as the zest finely chopped.

4 Make the Italian meringue: Whip the whites into stiff peaks, adding a teaspoon of sugar halfway through.

5 On the stove, wet the remaining sugar with 3 tablespoons of water. Cook until the soft ball stage (120°, dip a spoon in the boiling sugar, then dip in a bowl of cold water, the drop forms a ball). It takes about 5 minutes.

6 Pour this cooked sugar over the stiff whites, between the edges of the bowl and the whisk and do this quickly. Whisk at low speed until cooled.
Take half of the meringue and mix it with the pastry cream.

7 Fill the bottom of the tart with this lightened cream.
8/ Put the rest of the meringue on the lemon cream using a pastry bag and a fluted nozzle.
Sprinkle with powdered sugar and place under the grill for 2 minutes.
You can boil the zest in the milk the cream will be more flavored. Enjoy!!!