Revised Lemon Tart Recipe

Preparation of the crumble: In a bowl, combine the flour, sugar, and salt, and mix. Add the butter and blend with a wooden spoon or by hand until a coarse powder forms. Preheat the oven to 170°C. Spread the powder on a baking sheet lined with parchment paper and bake for 15 to 20 minutes, stirring occasionally with a fork, until it becomes golden. Allow to cool before placing 2 tablespoons into each serving glass.

Preparation of the lemon cream: Soften the gelatin in cold water. Using a whisk, beat the eggs and sugar until pale. Wash the lemons and grate the zest. Then squeeze them to extract the juice. Add the zest, juice, and gelatin to the egg and sugar mixture. Cook until boiling, stirring occasionally. Remove from heat. Add cold butter cut into cubes, and then blend to achieve a smooth texture. Pour the cream into containers and let cool before enjoying.

To finish Preparing the meringue: Bring the sugar and water to 100° C. When the mixture reaches 100° C, start beating the egg whites. Once the sugar and water mixture reaches 118° C, pour the syrup over the whipped egg whites. Reduce the mixer speed to avoid splashes. Let the mixer run until the meringue cools down before using it (to about 50° C). A successful meringue should form a peak when you lift the whisk. Fill the jars and create rosettes or other designs by changing the piping tip. Use a blowtorch to caramelize. Chill for at least 1 hour.