Lemon Meringue Tart
Instructions
Pie Crust
- Add all of the ingredients and mix with low speed until fully incorporated
- Chill the dough for at least 30 minutes
- Roll the dough and blind bake for 18 minutes
- Take out the weight and bake until golden brown.
Lemon Curd
- Add all of the ingredients
- On a double boiler, stir it until it thickens and add butter
- Stir it until it fully dissolves then refrigerate it
Italian Meringue
- Combine sugar and water then boil until it reaches 117c
- Whip the egg whites until a soft peak and add the hot syrup
- Beat the meringue until room temperature
Candied Lemon�
- Place lemon slice on top of a baking tray
- Sprinkle it heavily with sugar
- Bake at low heat for 2 hours.