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Lemon Meringue Tart
A classic lemon tart revisited with a hint of lime. Crunchy shortcrust pastry, silky lemon‑lime cream and golden Italian meringue torched. Perfect for impressing your guests or for an indulgent dessert at home.
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Critical Success Points
- • Do not over‑work the shortcrust dough (prevents a tough texture).
- • Bake the base until golden to avoid sogginess.
- • Cook the lemon‑lime cream without excessive boiling (prevents curdling).
- • Reach exactly 118°C when preparing the syrup for the Italian meringue.
- • Caramelize the meringue without burning it.
Safety Warnings
- • The 118°C syrup can cause severe burns – handle with care.
- • Wear kitchen gloves when using the broiler or torch.
- • Do not leave the torch unattended.
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