Lemon Meringue Tart

This tangy lemon curd with a sweet meringue topping is a classic combination, and one well worth adding to your baking repertoire. Follow Xavier Torne’s recipe to try making it at home yourself. Recipe for 2 tarts Sweet paste: 225gr butter 6gr salt 105gr icing sugar 85gr eggs (approx. 2 medium eggs) 465gr plain flour Cream the butter and icing sugar until creamy. Add the salt and mix again. Finally add the plain flour and eggs, and combine until it all comes together. Roll into a cylinder shape and then leave it to rest in the fridge for 24 hours. Once rested, roll the mixture out to the desired thickness and size of your mould, and press it into the mould. Cook at 160C for approx. 15-20minutes (depending on your oven) Lemon curd: 150g lemon juice 6 large eggs 200g butter 300g sugar The zest of two lemons Mix the sugar and eggs together. In a pan, warm up the lemon juice, and then mix it in with the eggs and sugar. Pour the mixture back in the pan. Keep stirring and cook until it boils for 1 minute. Transfer it into a bowl and cool down to about 50C. Then mix in the lemon zest, followed by the butter. Once combined, pour it into the cooled pastry case and leave to set in the fridge for 4-6 hours. French meringue: 100gr egg whites 100gr caster sugar 100gr icing sugar 10gr lemon juice Start whipping the egg whites with 1/3 of the caster sugar. Keep adding the other 2/3 as it gains volume. Whip until it reaches the desired texture (about 5 minutes). Add the lemon juice towards the end. Fold in the icing sugar, one half at a time. Pipe the meringue on the top of the tart. Blowtorch the meringue or put it in the oven with the roast setting on, just to caramelise the meringue. Finishing: Finish it up with some fresh berries, or leave it as it is, however you prefer it.

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