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Necessary cookies are absolutely essential for the website to function properly. Decorate the top of the tart with Italian meringue, so it completely covers the curd.Cook the sugar with some water until it reaches 118☌ (244☏), and pour it onto whipped egg whites. When both tart shell and lemon curd are cold, fill the shell with the cream and start preparing Italian meringue.Bake for 10 minutes, remove weights and put it back in the oven until fully cooked. Line a 20cm (8″) in diameter tart ring with the chilled dough, dock it with a fork, and put plastic foil and baking weights inside.Run it through a strain and then, incorporate the butter. While the dough is chilling, cook the lemon curd on a bain-marie: combine lemon juice, eggs, sugar and lemon zest into a bowl, and cook stirring constantly until the curd thickens.Wrap the dough in plastic foil and leave it in the fridge for about 1 hour. Add sifted flour and fold it with a silicone spatula.
Continue beating until the mixture becomes uniform. To make shortcrust pastry cream softened butter with powdered sugar, and add one egg.Egg yolk 20g (0.7oz or 1 medium egg yolk).
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