LEMON MERINGUE CLOUD TART

Shopping list

• 125 g all-purpose flour — 1 cup

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• 30 g powdered sugar — ¼ cup

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• 113 g cold unsalted butter — ½ cup, cubed

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• 1 count egg yolk

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• ice-cold water — 1–2 tbsp

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• salt

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• 2 count large eggs

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• 1 count egg yolk

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• 100 g sugar — ½ cup

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• 60 ml fresh lemon juice — ¼ cup

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• 1 tbsp finely grated lemon zest

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• 42 g unsalted butter — 3 tbsp

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• 2 count large egg whites

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• 100 g granulated sugar — ½ cup

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• salt

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Step by step

1. 1

   Mix flour, powdered sugar and salt. Rub in cold butter until crumbly.

2. 2

   Add egg yolk and enough ice water to form a soft dough. Chill for 30 minutes.

3. 3

   Roll out, place into a tart ring and press neatly into the edges.

4. 4

   Trim and prick the base with a fork. Blind-bake at 180°C / 350°F until golden and crisp. Cool completely.

5. 5

   Whisk eggs, egg yolk, sugar, lemon juice and zest in a saucepan.

6. 6

   Cook over low heat, stirring constantly, until thick and silky.

7. 7

   Remove from heat and whisk in butter. Strain until smooth.

8. 8

   Pour into the cooled tart shell and chill until set.

9. 9

   Whisk egg whites and sugar over a double boiler until the sugar dissolves.

10. 10

    Beat until glossy and stiff peaks form.

11. 11

    Pile the meringue over the lemon curd and shape into fluffy cloud-like peaks.

12. 12

    Lightly torch until golden brown. Finish with a little fresh lemon zest.

13. 13

    Slice, reveal those beautiful layers and enjoy!