Preparation of the lemon meringue tart

• In a large bowl, mix the flour and sugar. Add the softened butter cut into pieces and begin to work the dough until you obtain a crumbly mixture.

  Add the egg, continuing to work the dough until you have a smooth, homogeneous mixture. Shape into a disk and wrap it in plastic wrap. Let it rest in the refrigerator for at least half an hour.

• After the resting time, take the dough out of the refrigerator.

  Line an 8-inch springform pan with parchment paper.

  Roll out the dough to cover the bottom and sides of the pan.

  Cover with a sheet of dampened and wrung-out parchment paper and sprinkle chickpeas or dried beans on top to perform a blind bake.

  Bake at 356°F for fifteen minutes, then remove the chickpeas or beans and the parchment paper and bake for another five minutes.

  Remove from the oven and let cool.

• Prepare the filling.

  Wash and thoroughly dry the lemon. Grate the zest and squeeze out the juice.

  Heat the milk in a small saucepan until it comes to a boil, then dissolve the sugar in it.

  In another saucepan, beat the egg yolks with the potato starch, then add the hot milk in a thin stream, stirring continuously.

  Return to the heat and stir until it thickens.

  Remove from the heat and add the lemon zest and juice to the cream, stirring until well combined.

• Whip the egg whites to stiff peaks, gradually adding the sugar intended for the meringue.

  When you have a smooth, glossy meringue, transfer half of it into the saucepan with the warm cream and fold the mixtures together.

• Fill the pastry shell with the cream. Put the remaining meringue into a piping bag and decorate the entire surface of the tart.

  Place in the oven at 392°F for about ten minutes, until the meringue is lightly browned.

  Remove from the oven and dust with a little powdered sugar.

  Let cool completely and serve your lemon meringue tart.

  Chez Bibia