LEMON MERINGUE TART

INGREDIENTS:

PIE CRUST:
2 1/2 cup ( 250 g ) all pourpose flour
1 cup ( 90 g ) powdered sugar
9 tbsp ( 125 g ) butter
1 vanilla bean
1 egg

LEMON CURD:
1 egg
4 yolks
1 cup ( 200 g ) regular sugar
1 cup ( 2 dl ) freshly squeezed lemon juice 4-5 lemons
Zest from 1 lemon
1 tsp corn starch
1 gelatine sheet

MERINGUE:
4 egg whites
2 cups and 4 tbsp ( 225 g ) regular sugar

Heat oven to 175°C / 347°F. Combine the flour, vanilla beans, butter and powdered sugar in a bowl and mix well with your hands until it looks like crumbs. Add the egg and mix until the dough just comes together. Divide the dough and place half in the freezer for some other time. Wrap dough in plastic wrap and put in the fridge for at least 30 minutes. Roll out the dough on a lightly floured surface and line the bottom of a 18 cm/7 inch pie pan with it. Poke holes on the bottom with at fork. Bake for 15 minutes, until golden brown on the edges. Let it cool off completely.
Soak the gelatine in cold water. Put lemon juice, sugar and zest in a small saucepan and bring to a boil. When the sugar is dissolved, take it of the heat and strain it. In a small bowl, whisk egg and yolks together. Put the corn starch in a small bowl with a little water and whisk until it's completely dissolved. Mix the corn starch and lemon juice with the eggs, and mix it until it is combined. Pour the mixture into a saucepan on medium heat. Whisk until thickened. Take the now soft gelatine sheet and dump it in the warm curd. Stir until it's completely dissolved. Pour it into the pie crust. Let it cool completely. Put it in the fridge for half an hour.
When it has cooled off, you can make the meringue. Pour your egg whites into a clean bowl and beat on low speed until it starts to foam up. Now you can speed it up and slowly start adding in your sugar in small amounts. Keep beating until your meringue is glossy and have stiff peaks and no sugar graines are left. Spread the meringue on top of the tart and use a blow torch for that classic lemon tart look.

Enjoy!

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