Lemon meringue tart (Tarte au citron meringuée)

1. Make a shortcrust from the flour, cold butter, a little sugar and one egg yolk, and chill it for half an hour.

2. Roll the dough into a tart tin, prick it, and blind-bake at 180 °C until pale.

3. Grate the zest of the lemons and squeeze their juice, then cook the lemon juice with 3 egg yolks, sugar and a pinch of grated zest into a thick lemon curd.

4. Smooth the warm curd into the pre-baked shell and let it set slightly.

5. Whip the egg whites with the remaining sugar into a glossy, firm meringue.

6. Pile the meringue onto the lemon curd, pull up peaks, and brown it at 190 °C for a few minutes until golden.

Tip: The zest and juice of fresh lemons give the tart its soul – use unwaxed lemons for grating. Always put the meringue onto the curd while it is still warm, so it clings well and does not weep after baking.