250 g flour
100 g butter, diced, room temperature
100 g caster sugar
1 pinch salt
2 pc eggs
Preheat a oven 220C
Place all the ingredients in a kitchen machine and work the dough together for 2 – 3 minutes. Take the pastry dough out and work with it on a bench. Place in the fridge for 2-3 hours before use.
Add flour on a bench and roll out the pastry dough until 0,5 cm thick. Place inn the mould, squish the dough ½ cm over the edge, with a fork make holes in the dough, add a circled baking paper and then fill with dried peas. Let the mould rest in the fridge for 20 minutes before baking. Bake in the oven for 20 minutes, remove the peas and bake for 10 minutes more(the last minute brush with a whisked egg to seal the bottom.).Reduce oven heat to 150C.
9 pc eggs
4 pc lemons, peel an juice
375 g sugar
3 dl heavy cream
Whisk together lemon peel and juice in one bowl. In a other bowl whisk together sugar and eggs. In a tird bowl wish the heavy cream half firm. Stir together the lemon juice with eggs and then with the whipped cream- Place in the fridge.
Add the lemon filling to the pastry and bake the tart for 1 hour and 20 minutes. Cool down for 3 hours.
O,8 dl water
360 g sugar
6 pc egg whites
Warm up the water and sugar in a casserole ,cook until it becomes thick and bobbles appear, around 121C(with a sugar Theo meter) the sugar brine is ready. Whisk the egg whites with little by little of the sugar brine, after 15 minutes you should have peeks on the meringue and it should be cold. Put the meringue in a piping bag and make peeks on top of the lemon tart, you can caramelize the top with a burner.