Tart with lemon cream and meringue

First, prepare the dough for the tart. The butter must first be removed from the refrigerator and wait until it becomes soft. Put the butter in a bowl, beat it, gradually adding salt, egg, flour, vanilla seeds and almond flour. Knead a homogeneous dough and leave it for 2-3 hours in the refrigerator.

Take the lemons, wash them and remove the zest. Squeeze out 10-15 ml of lemon juice. In a separate bowl, beat the eggs and add the zest and lemon juice to them. We put this mixture in a water bath and, stirring constantly, heat it to 80-85 ° C until it becomes thick, like sour cream. When the resulting mass has cooled to room temperature, add warm pieces of butter to it and beat everything until a thick homogeneous consistency. Ready cream needs to be cooled.

Now take the dough, place it between 2 layers of paper and roll it into a thin even layer. Then we remove the paper, put the dough into a mold with a diameter of about 25 cm. We pierce the dough with a fork in several places and place it in an oven preheated to 190 ° C for 15-20 minutes for baking. When the finished tart has cooled, you can spread the cream on it.

It remains to prepare the meringue. To do this, take the egg whites and beat them well with powdered sugar. Then carefully lay the meringue on the tart and bake for another 10 minutes at the same temperature until the meringue is browned on top, but not completely cooked through. Classic French tart is ready!