Lemon meringue tart recipe | Taste of France®

Ingredients

• 1/3 cup (95ml) fresh lemon juice
• 2 tbsp (30ml) water
• 1½ tsp (6g) sugar
• 1/8 oz (3g) agar-agar
• 5 tbsp (2½oz/75g) butter, diced, at room temperature, plus extra for the ring
• 1/3 cup (1½oz/40g) confectioners’ sugar
• 2½ tbsp (½oz/15g) almond flour
• 1/8 tsp (1g) salt
• 1 tsp (5g) grated lemon zest
• 2 tbsp (1oz/30g) lightly beaten egg (about 1 egg)
• 1 cup (4½oz/125g) flour
• 2 /3 cup (150ml) fresh lemon juice
• 2 /3 cup (5¼oz/150g) lightly beaten egg (3 eggs)
• Scant 2 /3 cup (4¼oz/120g) sugar
• 1½ sheets (1 /8 oz/3g) gelatin
• 5 tbsp (2¾oz/75g) butter, diced, at room temperature
• 1 cup (7oz/200g) superfine sugar
• 1/3 cup (80ml) water
• Scant ½ cup (3½oz/100g) egg white