Bake the tart crust
Bake the tart shell in a tart pan (35x11 cm or 14 x 4.5 inch) (if you want to see which tart pan we use simply click on the link in the tools and equipment section left).TipYou can also use a round tart pan (20cm).
Cut the butter into small cubes. Add the freshly squeezed lemon juice, lemon zest, eggs and sugar to a medium heatproof bowl, whisk to combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook over medium low heat for about 15 minutes, whisking constantly. When the mixture reaches 83°C / 181°F remove it from the heat and pour the warm lemon curd though a strainer into a bowl. Set aside to cool a bit, then slowly add the butter cubes while mixing constantly with an electric mixer. The curd has to be silky and smooth. Pour into the prebaked (and cooled) tart shell.
To make the Italian meringue add the sugar and water to a saucepan. Once the mixture reaches 121°C / 250°F. While the sugar syrup heats, place the egg whites into a large bowl and set your mixer to medium speed and beat until soft peaks form. With the mixer running on high speed, pour the hot sugar syrup in a thin stream over the soft peak egg whites. Beat until the egg whites are stiff and shiny, for about 2 - 3 minutes. Spoon the meringue into a pipping bag fitter with a 0.5 cm nozzle.
Pipe meringue peaks over the lemon filling and toast the peaks using a blowtorch until lovely and golden. Slice the tart and serve. Enjoy.