Lemon Meringue Tart

Prep

1. Dough: rub the flour with 100 g of cold butter, powdered sugar, and salt into crumbs, add 1 egg, and quickly gather into a ball. Chill for 30 minutes.
2. Roll out the dough to 3 mm, place into six 8-10 cm tartlet molds, pierce the bottom with a fork, and chill for another 15 minutes. Bake with weight (paper + beans) at 356°F for 15 minutes, then without weight for another 8-10 minutes until golden. Let cool.
3. Curd: in a saucepan, mix 3 eggs, 120 g of sugar, starch, lemon juice, and zest. Cook over low heat, whisking constantly, for 5-7 minutes until thickened (do not boil).
4. Remove the curd from the heat, strain through a sieve, and whisk in 100 g of butter in pieces until glossy. Pour into the cooled bases and chill for 1 hour to set.
5. Meringue: boil a syrup of 100 g sugar and 35 ml water to 244°F. Simultaneously whip the egg whites to soft peaks, then pour in the hot syrup in a thin stream while whipping, and beat for another 5-7 minutes until thick, glossy, and cooled meringue is formed.

Cooking

1. Pipe the meringue onto the tarts using a spoon or a piping bag in spiral waves.
2. Torch the meringue with a culinary blowtorch until caramel spots appear (or 2-3 minutes under the oven broiler, watching closely).
3. Serve immediately or refrigerate for up to 24 hours.