Step 1 of 3
44g Flour
18g Butter
Hand mix
(make sand)
Add 7g Egg
18g Sugar
1 Pinch Salt
Flatten 4mm
Put in tart circle
Bake 180°
15-20 minutes
1 Egg
25g Sugar
Juice of
0.5 Lemon
Zest of
0.5 Lemon
1 minute
Heat & Keep mixing
5 to 7 minutes
until 83°
(marks appears)
Let cool down
37 °
(can hold palm)
Add
25g Butter
Pour in
Tart Shell
1 minute
Fridge
4 hours min
Mix
1 Egg White
40g Sugar
(add little by little)
Pipe the meringue
on the tart
