Homemade Tarte Au Citron With Lemon Curd

Ingredients:

For short crust pastry: 

2 cups flour
¾ cup butter (1 and ½ sticks), cubed
½ cup icing sugar
2 teaspoon vanilla sugar
1 small egg
A small pinch of salt
1 Jar Lemon curd (about 10-12 ounces) 

For the meringue: 
½ cup Egg whites (from about 4-6 eggs) 
1 ½ cups icing sugar

Directions: 

For short crust pastry, combine flour, icing sugar, vanilla sugar and salt in a large bowl. Cut butter into the flour mixture with two knives or fingers until the mixture resembles course crumbs. Add the egg and mix until just combined, collect the dough quickly - it must not be kneaded, and wrap in wax paper. 

Rest the dough for an hour in the refrigerator. Generously butter and flour a 9-inch tart pan and press the chilled pastry dough into the pan evenly. Trim off any excess dough around the top of the pan, and prick the base with a fork. Preheat the oven to 350˚ and bake the prepared tart shell for about 1-15 minutes or until nicely browned. Let cool and then fill with the prepared lemon curd. 

For the meringue: 

Whisk the egg whites and icing sugar together in a stand mixer fitted with the whisk attachment until its stiff peaks form. Put the whites into a piping bag. Decorate the tart with meringue and put it back in the oven under the broiler until the meringue is lightly browned (keep an eye on it). Let the pie cool before eating. Enjoy!