LEMON TARTS

LEMON CREAM

The lemon cream must be made first, as it will thicken in the fridge.

1. Whisk together eggs, egg yolks, sugar, lemon zest and lemon juice with Smooth Mix hand mixer(use the whisks).

2. Pour the mixture into a saucepan and boil until the sugar has melted.

3. Reduce the heat and whisk in the butter.

4. Increase the heat to boiling point, and let the lemon cream simmer while stirring for approx. 5 minutes until it thickens.

5. Strain the cream and cool it for 1-2 hours.

TART BASE

1. Melt the butter and mix together the wheat flour, sugar and salt with Smooth Mix hand mixer. (use the hooks)

2. Press the dough out into a 20 cm round shape with your fingers.

3. Put it cold for about 30 minutes. (then it is less likely that the edges will sink down).

4. Preheat the oven to 175°C. (top and bottom heating)

5. Prick the tart base with a fork.

6. Bake the tart base on a rack for 15 minutes or until it is golden.

7. Cool for approx. 15 minutes.

MERINGU

1. Beat the egg whites and salt together until frothy with the hand mixer Smooth mix .

2. Add sugar while whisking. Beat on high speed until the meringue has become completely stiff.

3. Check whether it has been whipped long enough by taking a little of the meringue between two fingers to feel for grains of sugar. If you know the grains, you have to whip longer.

5. The meringue is ready when it is thick, shiny and white, without grains of sugar.

Assemble the tart

Fill lemon cream in the tart shell. Spread the meringue over and burn with a creme brulee burner.