Lemon tart

Prepare the shortcrust by mixing all the ingredients together until you obtain a homogeneous dough. Let the dough rest overnight in the fridge. Roll the dough until 2.5 mm and fit into your 8cm rings. Bake the short crust for 13 minutes at 180°C.

For the lemon custard, start by boiling the lemon juice and sugar (1). In the meantime, mix the corn starch, sugar (2), egg yolks and eggs together. Once the lemon juice starts to boil, add it to the egg mixture and stir well.

Put the mixture back on the heat and cook it like a custard cream. Add the St-Auvent Biscuit and mix until it’s completely melted. Let the lemon custard cool down in the fridge. Pipe 50 g of custard in the baked shortcrust and put it in the freezer.

Create the Italian meringue by cooking the sugar and water to 121°C. Once the sugar is at 115°C, start whipping the egg whites. Add the sugar to the egg whites while still whipping and whip until the meringue is at room temperature.

Decorate the lemon tarts with the meringue.