Tarte au citron meringuée à l’italienne

Ingrédients

• 200 g flour
• 100 g cold butter, in cubes
• 50 g powdered sugar
• 1 pinch salt
• 1 egg yolk (for the pastry)
• 2 tbsp ice‑cold water
• 3 eggs (for the curd)
• 3 egg yolks (for the curd)
• 150 g sugar (for the curd)
• Juice of 4 lemons
• Zest of 2 lemons
• 100 g butter (for the curd)
• 3 egg whites (for the meringue)
• 200 g sugar (for the meringue)
• 60 ml water (for the meringue)
• 1 pinch salt (for the meringue)

Préparation

1. 1

   Make the shortcrust pastry: mix 200 g flour, 100 g cold butter in cubes, 50 g powdered sugar and a pinch of salt until crumbly. Add 1 egg yolk and 2 tbsp ice‑cold water and quickly knead into a cohesive ball. Wrap in cling film and rest for 30 minutes in the refrigerator.Preheat the oven to 180°C (conventional heat). Roll the dough out on a floured surface and line a 26 cm tart pan. Prick the base with a fork, cover with baking paper and fill with blind‑baking weights or dried beans. Bake blind for 15 minutes, remove the paper and weights and bake a further 8 minutes until golden brown. Let cool completely.Make the lemon curd: whisk 3 eggs, 3 egg yolks, 150 g sugar, the juice of 4 lemons and the zest of 2 lemons in a pan over low heat. Add 100 g butter in cubes and keep stirring until the curd thickens and coats the back of the spoon. Strain through a fine sieve and let cool slightly.Pour the lemon curd into the cooled tart shell and smooth the surface. Chill in the refrigerator for 1 hour to set.Make the Italian meringue: dissolve 200 g sugar in 60 ml water and cook to 121°C (use a sugar thermometer). Meanwhile whisk 3 egg whites with a pinch of salt until stiff in a grease‑free bowl. Pour the hot sugar syrup in a thin stream into the egg whites while whisking at high speed. Continue to whisk until the meringue is glossy, firm and cooled to the touch.Remove the tart from the fridge. Spoon the meringue onto the lemon curd and smooth or pipe it into decorative peaks or swirls as desired.Torch the meringue with a kitchen blowtorch until golden brown. If you don’t have a blowtorch, place the tart under the hot grill (broiler) in the oven for 3 to 4 minutes. Watch carefully: this goes fast.Place the tart on a large cake stand and serve immediately. Slice into neat wedges with a sharp, wet knife and enjoy together.