1 | Roll out the pastry and line the tart tin or mould, then "bake blind". | ![Lemon Tart / Meringue Pie : etape 25 Lemon Tart / Meringue Pie : etape 25](/images/recettes/desserts/tartes/766-1.webp) |
2 | Once it has cooled, take the pastry case out of the tin or mould and transfer to a serving plate. | ![Lemon Tart / Meringue Pie : etape 25 Lemon Tart / Meringue Pie : etape 25](/images/recettes/desserts/tartes/766-2.webp) |
3 | Prepare 500 g of lemon curd. | ![Lemon Tart / Meringue Pie : etape 25 Lemon Tart / Meringue Pie : etape 25](/images/recettes/desserts/tartes/766-3.webp) |
4 | Pour the lemon curd into the tart case while it is still warm. | ![Lemon Tart / Meringue Pie : etape 25 Lemon Tart / Meringue Pie : etape 25](/images/recettes/desserts/tartes/766-4.webp) |
5 | Smooth the top of the filling with a palette-knife and refrigerate for at least 2 hours. | ![Lemon Tart / Meringue Pie : etape 25 Lemon Tart / Meringue Pie : etape 25](/images/recettes/desserts/tartes/766-5.webp) |
6 | Your lemon tart is ready. | ![Lemon Tart / Meringue Pie : etape 25 Lemon Tart / Meringue Pie : etape 25](/images/recettes/desserts/tartes/766-6.webp) |
7 | To turn this into a lemon meringue pie, follow the same method as for pear and lime meringue pie. Cover the filling with rosettes of meringue piped with a forcing bag. | ![Lemon Tart / Meringue Pie : etape 25 Lemon Tart / Meringue Pie : etape 25](/images/recettes/desserts/175-12.webp) |
8 | Finish by browning the meringue with a gas torch or under a very hot grill for a few seconds. | ![Lemon Tart / Meringue Pie : etape 25 Lemon Tart / Meringue Pie : etape 25](/images/recettes/desserts/175-13.webp) |
works well, too.