Lemon meringue tart with almond shortcrust pastry: the easy recipe

Preparation of the almond shortcrust pastry: knead the softened butter with the sugar and salt, add the eggs, then the flour. Shape into a thick rectangle and refrigerate.

Preparation of the lemon cream: place the gelatin in a bowl of cold water. Beat the eggs in a mixing bowl. Bring the juice, sugar, and butter to a boil in a saucepan. Pour over the eggs while continuously stirring (to avoid cooking the eggs), then return the mixture to the saucepan and cook until simmering, stirring constantly. Add the rehydrated gelatin. Chill in a mixing bowl.

Roll out the dough to a thickness of 2.5 mm and cut out circles of the desired diameter. Line the dough in the tart pan and refrigerate for 1 hour. Line the bottom with parchment paper and beans to blind bake. Bake in the oven at 160°C for about 25 minutes. Pour the lemon cream onto the baked tart shell. Refrigerate.

Preparation of Italian meringue: Cook the 210 g of sugar and water, bringing it to 121°C (a probe or laser thermometer is required). Whip the egg whites with the 43 g of sugar (start whipping the egg whites with a tablespoon of sugar, and as soon as the egg whites begin to thicken, gradually add the sugar to stabilize them). Pour the cooked sugar over the whipped egg whites (using a whisk on low speed to avoid splashes) and then cool with a mixer (the bowl should be at room temperature).

To finish, decorate the top of the tart with a piping bag and place it in a very hot oven (broil setting) for 2 minutes, or quickly with a torch.