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Heart with Lemon (Lemon Meringue Tart)
A lemon meringue tart in the shape of a heart, perfect for Valentine's Day. The base is a Breton almond shortcrust, topped with a silky lemon custard and a slowly baked meringue at low temperature.
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Critical Success Points
- • Achieve a homogeneous shortcrust dough without over‑working the flour.
- • Whisk the egg whites to firm, glossy peaks.
- • Slow bake the meringue at 100 °C to prevent browning.
- • Temper the butter in the lemon custard for a silky texture.
Safety Warnings
- • Handle the hot oven (170 °C then 100 °C).
- • Be careful of splashes from boiling lemon juice.
- • Use heat‑resistant utensils.
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