Lemon Meringue Tart
&
Crémant de Bourgogne AOC

INGREDIENTS

• 1 shortcrust dough
• 4 lemons
• 4 eggs
• 380g sugar
• 25g butter
• 4 tbsp cornflour
• 300ml water
• 1 pinch of salt

INSTRUCTIONS

1. Preheat the oven to 180°C. After 10 minutes, put the pastry in the oven for 15 minutes, covered with greaseproof paper.
2. Squeeze the lemons. Grate the peel of one of them for the zest.
3. Separate the egg whites from the yolks. In a bowl, mix the yolks with 140g of sugar.
4. In a saucepan over low heat, add the water, lemon juice and cornstarch, stirring with a wooden spoon.
5. After 2 minutes, without stopping stirring, add the hot mixture to the egg yolk mixture.
6. Return the mixture to the pan over low heat. Stir until the cream coats the spoon.
7. Add the butter and mix well.
8. Pour the lemon cream evenly over the pastry base.
9. Meringue: beat the egg whites until stiff with the salt. Gradually stir in 240g of sugar.
10. Using a pastry bag, decorate the tart with meringue. Place in the oven for 2-3 minutes in grill mode at 60°C.