Lemon meringue tart recipe

Lemon curd - Toasted Meringue

INGREDIENTS

In the bowl of your stand mixer, combine the powdered sugar, almond powder, butter and egg.

Add the dry ingredients, then gather the dough into a ball and leave to rest in the fridge.

Spread between 2 sheets of parchment paper, then fill a tart ring with the dough.

Place the tart shell in the freezer for 1 hour, then bake at 347°F for 20 minutes.

Garnish the tart shell with the cooled lemon curd.

Decorate the top of the lemon curd tart with the Italian meringue and a piping bag, and toast with a kitchen torch.

Leave to rest in the fridge for 1 hour before slicing and serving with fresh fruit.

Try Lemon cream pie

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