INGREDIENTS

Pastry base: 225 g flour
25 g ground almonds
150 g softened butter
100 g sugar
1 pinch salt
1 egg
Dried pulses
Greaseproof paper
Lemon filling: 2 eggs
100 g sugar
2 untreated lemons (120 ml juice)
50 g butter
1 tsp corn starch ( 3 g )
1 tbs cold water
Meringue: 3 egg whites
100 g sugar

HOW TO MAKE IT

1. Mix the flour, ground almonds and salt. Whisk the butter and sugar until frothy, stir in the egg.
2. Work in the flour until it becomes a homogeneous dough. Shape the dough into a ball, let it rest for at least 1 hour covered with cling film.
3. Pre-heat the oven to 180° C (convection heat). Grease the base and edges of the mold with butter and then line with the 5 mm thick dough. Pierce with a fork at regular intervals over the whole surface.
4. Place a sheet of greaseproof paper over the mold and fill with the dried pulses. This prevents the dough slipping during baking.
5. Place the mold on the middle rack in the oven and after 10 min remove the greaseproof paper with the pulses and bake for a further 20 min so that the base surface can brown.
6. Remove the mold from the oven and allow to cool.
7. Pre-heat the oven to 250° C. Spread the lemon filling over the dough base and smooth it out.
8. Whisk the egg whites until they resemble firm snow. Towards the end gradually add the sugar. Fill the whisked egg white into a piping bag and pipe it in dabs over the tarte.
9. Place in the oven for 2-3 min until the peaks of the dabs start to brown. Remove and refrigerate until it is ready to serve.