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 .
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.
