First, prepare a shortcrust pastry before adding the lemon cream.

For the shortcrust pastry: 

Mix all the ingredients together in the order listed below:

500g of flour

2 eggs + 1 egg yolk

2 teaspoons of baking powder

125g of sugar

1 sachet of vanilla sugar 

250g of softened margarine

1 tablespoon of oil

A pinch of salt

Mix all the ingredients in a food processor fitted with the dough hook. Once you have a smooth shortcrust pastry (add a little water if your dough is too stiff), roll it out to a maximum thickness of 0.5 cm and place it in a tart pan, pressing it up the sides and lining the pan with parchment paper. of parchment paper.  Bake it in the oven at 180 degrees Celsius (15 to 20 minutes depending on your oven). With 500g of dough you can make at least three tarts; freeze the remaining pieces for future use – it will save you a lot of time!

Next, prepare the lemon cream:

Ingredients :

3 egg yolks

100g of sugar

The juice of 4 lemons plus the zest

1 tablespoon of cornstarch

In a small saucepan, mix the egg yolks, sugar, lemon zest and juice, then add the cornflour dissolved in a large glass of water and heat until you obtain a custard.

Let it cool slightly and pour over the already cooked pastry.

Prepare a meringue

Ingredients :

180g of sugar

A little lemon juice

Beat the egg whites until stiff peaks form, then gradually add the sugar and lemon juice. Pipe the mixture attractively onto the tart and place it under the broiler in the oven for one to two minutes maximum at 240°C (465°F). (Watch carefully, it browns very quickly!)

Instead of meringue, you can also add kiwis if you prefer!

Sabrina Netivot 🙂