1 fully baked 10 inch shell made from Sweet Dough
1 recipe lemon cream
Make an Italian Meringue
3 large egg whites
1 pinch salt
1 pinch cream of tartar
1 cup sugar
¼ cup water
Beat the egg whites in the bowl of an electric mixer fitted with a whisk attachment at low speed. Add the salt and cream of tartar. Beat on high speed until they are shiny and hold firm peaks. Turn off the mixer and set aside.
In a small saucepan bring the sugar and water to a boil. Stir occasionally and brush sugar from the sides of the pan with cold water and a pastry brush until a boil is achieved. Boil without disturbing until a candy thermometer reads 247°. Remove from heat.
With the mixer on medium low speed, beat the egg whites for a few seconds then slowly pour the syrup down the side of the bowl. Increase the speed to high and beat until the meringue is completely cool, about 10 minutes. It should be smooth, shiny and marshmallowy.
To assemble the tart
In a cooled pie crust spread the cooled lemon cream. Pipe rosettes of meringue over the lemon cream. Using a blowtorch brown the meringue. Refrigerate until ready to serve.
Adapted from the Lemon Tart recipe in Desserts by Pierre Herme.
