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–+ servings
Cook Time :1 hour 30 minutes
Chilling :6 hours
Total Time :7 hours 30 minutes
Servings: 8

INGREDIENTS
 

  • 1 cup/200 grams granulated sugar
  • 3 large egg whites

Tart:

  • 1¾ cups/390 grams all-purpose flour
  • 6.5 ounces/190 grams cold unsalted butter, cubed
  • 1 cup plus 1 tablespoon/135 grams powdered sugar
  • ½ cup/45 grams almond flour
  • 2 large eggs
  • 4 large eggs
  • 6 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • ⅔ cup/140 grams granulated sugar
  • 5.5 ounces/150 grams unsalted butter, cut into small cubes

INSTRUCTIONS

  • In a food processor or stand mixer fitted with the paddle attachment, combine the flour, butter, powdered sugar, and almond flour. Pulse or mix until the texture resembles coarse meal. Add the eggs and mix just until the dough comes together. Do not overwork. Roll out the dough between two sheets of parchment to ⅛ inch/2 mm thick and freeze for 20 minutes.
  • Line an 8-inch/20 cm tart ring, 1¾ inches/4.5 cm high, with the dough. Trim the base and press strips of dough along the sides, sealing them well at the edges. Freeze until firm, about 20 minutes.
  • Heat the oven to 330°F (165°C) with convection, or 350°F (175°C) without. Place the tart shell on a parchment-lined sheet pan and bake until golden and set, about 35 minutes. Let cool completely before filling. Carefully remove the ring.
  • To make the lemon cream, whisk the eggs, lemon juice, zest, sugar, and butter in a small saucepan. Cook over medium-low heat, whisking constantly, until the butter melts and the mixture thickens enough to coat a spoon, 6 to 8 minutes. Do not let it boil. Strain if desired for extra smoothness. Pour into the cooled tart shell, smoothing the top. Chill, uncovered, until set, at least 6 hours or overnight.
  • To make the meringue, combine the sugar and egg whites in a heatproof bowl set over a pan of gently simmering water. Whisk constantly until the sugar has fully dissolved and the mixture is warm to the touch. Remove from heat and whip on high speed until stiff, glossy peaks form, about 5 minutes.
  • Spoon the meringue over the chilled tart in generous swirls. Lightly torch the top until golden and caramelized. Serve cold.