Lemon Meringue Tart
½ cup (110g) unsalted butter, room temperature
1/4 cup (30g) powdered sugar
mix until light and fluffy
1 egg
mix until creamy
1 1/4 cup (160g) all-purpose flour
1/2 cup (50g) ground almonds
1/4 tsp (1g) salt
whisk to combine
add to butter mixture
mix to incorporate
wrap in plastic wrap
form into a disk
refrigerate for at least 30 minutes
roll between sheets of parchment paper or plastic wrap until it's about 12in (30cm) in diameter
9 inch (23cm) tart/pie pan
trim excess dough
refrigerate for 30 minutes
prick with a fork
parchment paper
beans or pie weights
bake at 350°F (180°C) for 15 minutes
remove beans
bake at 350°F (180°C) for 15-17 minutes more
brush with beaten egg to seal the crust
bake for 2 more minutes
let cool completely
5 eggs
separate the whites from yolks
1/3 cup (40g) cornstarch
mix yolks with cornstarch and set aside
1 cup (200g) sugar
zest from 1 large lemon (10g)
mix to release oil
1/4 tsp (1g) salt
1 1/3 cups (320ml) water
2/3 cup (160ml) fresh lemon juice (from 3-4 lemons)
bring to a simmer over medium-high heat
cook for about 3 minutes until sugar is dissolved
pour about 1 cup over the yolk mixture to temper the yolks
pour the yolk mixture into the saucepan
mix continuously
cook until thickens
remove from heat
gradually add 3 tbsp (42g) butter
pour through a sieve
cool slightly
pour into pastry shell
refrigerate for 6-8 hours or overnight
5 egg whites, at room temperature
1 cup (200) granulated sugar
1/4 tsp (1g) cream of tartar
¼ tsp (1g) salt
place over a pan with simmering water
whisk constantly for about 5 minutes
start mixing on high speed for about 5-7 minutes, until glossy stiff peaks form
1 tsp (5g) vanilla extract
spread meringue on top of the pie
use a spoon to create some meringue picks
toast the meringue with a brulee torch