Lemon Tart / Meringue Pie

A recipe from cooking-ez.com

For 1 , you will need:

• 1 300 g Sweetcrust pastry (pâte sablée)
• 2 500 g Lime (or lemon) curd
• 3 400 g Italian Meringue (optional)
• Total weight: 800 grams

Times:

Preparation	Resting	Cooking	Start to finish
55 min.	2 hours	30 min.	3 hours 25 min.

Step by step recipe

1	Roll out the pastry and line the tart tin or mould, then "bake blind".
2	Once it has cooled, take the pastry case out of the tin or mould and transfer to a serving plate.
3	Prepare 500 g of lemon curd.
4	Pour the lemon curd into the tart case while it is still warm.
5	Smooth the top of the filling with a palette-knife and refrigerate for at least 2 hours.
6	Your lemon tart is ready.
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.
8	Finish by browning the meringue with a gas torch or under a very hot grill for a few seconds.

Remarks

If you don't feel confident about making Italian meringue, normal meringue works well, too.

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