Lemon Meringue Tart

Ingrediant :-
Pate sucrée
1 vanilla bean
150 g soft salted butter
95 g icing sugar
250 g flour
1 egg
30 g almonds flour

Lemon cream
juice and zest of 2 bio lemons
2 eggs + 3 egg yolks
80 g sugar
70 g salted butter

Meringue
3 eggwhites
120 g sugar


Method :-
Pate sucrée (Prepare the pate sucrée the day before)
Slice the vanilla bean and scratch the seeds. Add them to the sugar.
Keep the vanilla bean for step 2 of next phase (preparation of the tart)
In a salad bowl, sieve the flour and add the butter cutted in pieces. Rub between the hands butter and flour until it gets sandy.
Dig in it a hole and add the egg, sugar and almonds flour. Mix softly.
Squeeze the pasta, roll it and keep it in the fridge for at least 4 hours.


Lemon Cream
Warm up the oven at 170°C.
In a saucepan pour the sugar, add the eggs, egg yolks and lemons juice and zest. Mix.
As soon as it start boiling add the butter and mix until the cream gets thicker. Leave aside the cream.
Roll out the pasta on 4 mm thickness and put it in a pie plate. Cover it with aluminium foil and put some seeds or pits in it (the pasta won’t rise while cooking). Put in the oven for about 25 mns (until it gets brown).
When the pasta is cold, pour the lemon cream.
Bring the temperature of the oven to 220°C.

Meringue
Beat the eggwhites until stiff adding the sugar in 3 times
Cover the lemon cream with it
Put the pie on the oven for about 5 minutes (or until the meringue gets brown…light brown!)