Sweet shortcrust pastry

1. Place the softened butter with the powdered sugar, almond meal, salt and egg in the bowl of the stand mixer and mix at medium speed with the paddle attachment until the mixture is smooth and creamy.
2. Add the flour and mix again at medium speed just enough to incorporate it and have a homogeneous dough.
3. Gather the dough into a ball and cover with plastic wrap and place in the refrigerator for at least 30 minutes.
4. Roll out the dough between 2 sheets of parchment paper or on a lightly floured work surface to a thickness of 3 mm.
5. Line a tart ring with the dough and place the tart shell in the freezer for 1 hour.
6. Preheat the oven to 347°F / 175°C and bake the tart shell for about 20-25 minutes until golden brown.
7. Let the pastry cool down a bit before removing it from the pastry ring and letting it cool completely at room temperature (you can brush the pastry with egg wash and bake it again for 10 minutes to get a golden brown and waterproof pastry)

Lemon curd

1. In a bowl, whisk together the eggs, granulated sugar, lemon juice and zest.
2. Then place the bowl in a saucepan containing a little water to cook the mixture in a double boiler.
3. Heat the saucepan over medium heat and whisk until the cream thickens, about 15 to 20 minutes.
4. Remove from heat and stir in the butter pieces into the cream.
5. Cover with plastic wrap and place in the refrigerator until completely cooled.
6. Fill the cooled tart shell with the lemon curd and smooth the top with an angled spatula.
7. Place in the refrigerator while preparing the Italian meringue.

Meringue frosting

1. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment at medium speed.
2. Meanwhile, prepare the sugar syrup by mixing the granulated sugar and water in a saucepan.
3. Heat the saucepan over medium heat and check the temperature with a food thermometer, which should read 244°F/118°C.
4. Lower the speed of the mixer and drizzle the sugar syrup over the whites, which should be just frothy.
5. Then continue at high speed until the meringue is shiny, cooled and firm.
6. Fill a piping bag with the meringue and decorate the top of the tart, finish by using a blowtorch to burn the meringue.
7. Serve immediately or store in the refrigerator.