Lemon Meringue Tart Classic

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Working Method

In a mixing bowl with a paddle attachment mix all ingredients into ahomogenous dough.

Laminate to 3mm

Shape and bake it blind on top of Silpain.

Pipe the deli lemon pie into the baked tart shell and put it back in the oven baketo reach 70 C at core.

Cook the sugar and the water to 116-121C and pour on the lightly whipped eggwhites.

Keep whipping at medium speed until room temperature.

Apply on the tart and caramelize with a blow torch.