Technical Stages :

• Roll out the sweet dough.
• Ease a greased tart ring.
• Place a sheet of aluminium foil on the bottom of the dough and pour baking nodules on top.
• Prebake the tart shell.
• When finished, or 15 minutes later, remove the sheet from the oven and remove the aluminium foil and the baking nodules.
• Leave the tart shell to cool.
• Zest and press the lemons.
• Gather in a sauce pan lemon juice, zests, sugar and whole eggs.
• Cook until boiling using a wooden spatula or a whisk to constantly stir. (Be careful not to cook eggs too fast or you may obtain scrambled eggs)
• At the end, add butter cut into pieces.
• Pour the lemon preparation into the bottom of the prebaked shell.
• Leave to form a crust for a few minutes and bake at 130°C for about 15 minutes.
• When finished, remove from the oven and leave to cool.
• Beat the egg whites until firm.
• Add caster sugar and continue to beat on high speed for 5 good minutes.
• Dress the meringue on the cooled lemon tart using a decorating bag and a large fluted decorating tip.
• Brown the meringue in a hot oven (under the broiler) or using a torch.
• Store in the fridge until dessert time.