Instructions

Preparing the Pastry Shells

1. Combine the flour and grated butter using a pastry blender or food processor. Add the rest of the ingredients and mix just until pastry forms. Cover the pastry tightly with plastic wrap.
2. Refrigerate for approx. 1 hour. Preheat oven to 190°c / 370°F. Spray the tart molds with non-stick spray.
3. Roll out the pastry between parchment paper to 0.3cm / 0.12" thickness. Use a large round cutter to cut out the pastry, making sure it fills the molds. Gently press into the prepared molds, including the grooves.
4. Place a piece of parchment paper with overhangs on the pastry. Fill with dry beans, uncooked rice or pie weights. Bake for 18-20 minutes. Remove the beans or pie weights.
5. Bake for a further 4-5 minutes. Transfer to a cooling rack and let cool. Once completely cooled, take the shells out of the mold.

Making the Lemon Curd

1. In a small pot, stir 6 egg yolks with 2 whole eggs. Juice and zest the lemons. Mix the zest with the sugar. Stir everything together. Sift in the cornflour and whisk well.
2. Transfer the pot to the stove-top on medium heat and whisk continuously until smooth. Once it starts to thicken, take off the heat and add the cubed butter.
3. Strain into a bowl and cover with plastic wrap in direct contact with the curd. Refrigerate at least 30 minutes. Once completely cooled, pour into the tart shells.

Topping with Italian Meringue

1. Stir sugar and water in a saucepan on medium heat until the sugar dissolves. Increase the heat until the syrup reaches 115°c / 239°F. In the meantime, whisk the room-temperature egg white until foamy.
2. Add cream of tartar and whisk until almost at soft peaks. Slowly pour in the hot syrup while whisking.
3. Add vanilla and whisk until stiff peaks form. Transfer to a piping bag with a small french star tip. Pipe onto the lemon curd as desired and torch lightly.
4. Enjoy!