Equipment
* optional
Ingredients
The Crust
- 1 chilled tart dough
The Filling
- 8 egg yolk
- 200 g sugar
- 180 g butter, cut in chunks
- 180 ml lemon juice
- 1 lemon zest, grated
The Topping
- 6 egg white
- ½ g salt, a pinch
- 200 g sugar
- 2½ ml cream of tartar
The Garnish
- 2 lemon, thinly sliced in rounds
Nutrition (per serving)
Method
Preheat the oven to 175°C (350°F).
Roll the chilled dough on a floured surface until it is 30cm (12 inches) wide and 6mm (1/4 inch) thick.
Place the dough into a 25cm (10-inch) flan ring or pie plate, press into the edges, crimp the top, and prick the base with a fork. Let it rest for 20 minutes.
Cover the dough with aluminum foil and fill the center halfway with dried beans to weigh it down.
Bake for 20 to 25 minutes at 175°C (350°F) until the crust is light golden brown. Remove the foil and beans, then let the crust cool for 30 minutes.
Whisk the egg yolks and sugar together until the mixture is thick and light in color. Mix in the butter pieces, lemon juice, and zest.
Cook the filling in a heavy saucepan over very low heat, whisking continuously for 8 minutes until the mixture is thick and smooth. Allow it to cool completely.
Preheat the oven to 230°C (450°F).
Transfer the cooled lemon filling into the baked pastry shell.
In a clean bowl, whisk egg whites and salt until they become frothy. Slowly add the sugar and cream of tartar, whisking until stiff, glossy peaks form.
Spread the meringue over the filling using a spatula, ensuring it touches the crust edges. Optionally, pipe a basket-weave pattern over the top using a pastry bag.
Bake in the upper third of the oven at 230°C (450°F) for 5 minutes until the meringue is golden brown. Garnish with lemon slices.
Chef's Notes
- For the flan ring crust, ensure your dough is very cold before rolling and pressing into the ring. This prevents shrinkage during baking.
- When making the lemon curd, low and slow is key. Constant whisking over very low heat prevents the egg yolks from scrambling and ensures a silky smooth texture.
- For a stable meringue, make sure your egg whites are free of any yolk. Using cream of tartar helps to stabilize the protein structure, allowing for stiffer, glossier peaks.
- To achieve a beautiful golden-brown meringue, bake in the upper third of the oven. This proximity to the heat source allows for quick browning without overcooking the filling underneath.
- If you want a more dramatic meringue presentation, use a torch to toast the peaks after baking, rather than relying solely on the oven.
Storage
Refrigerator: 3 days — Store uncovered or loosely tented to prevent meringue from weeping.
