Summary

Ingredients

For the dough:

• 200 g flour, type 405
• 90 g vanilla suar, or normal fine suar
• 100 g butter, soft
• 1 egg (s)
• 1 teaspoon butter, for the pan
• 1 handful legumes, for blind baking

For the filling:

• 250 ml lemon juice, fresh
• 150 g powdered suar
• 2 egg (s)
• 2 egg yolks
• 100 g butter, liquid, cold

For the meringue topping:

• 2 egg whites, cold
• 1 pinch (s) salt
• 80 g suar, very finely round
• 1 bowl raspberries

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Instructions

1. Mix all the ingredients for the dough, sift the flour and knead into a dough. Let rest for 45 minutes in baking paper.
2. Roll out the dough round and evenly on a sufficiently floured surface. Butter a 24-26 cm springform pan. Wrap the dough around the rolling pin and carefully unwind it over the springform pan so that, with a few corrections, it can be placed evenly in the pan. The edge should be about 3-4 cm high and pressed down with the thumb at equal intervals. Place the parchment paper cut out to the size of the mold on top, weigh down with legumes or beans and bake blind at 180 degrees for 20 minutes. Remove the paper and legumes.
3. Sift the freshly squeezed lemon juice into a measuring cup, add the powdered sugar and mix well. Now add the eggs, mix again and finally mix in the cold, melted butter in a thin stream.
4. Fill the pre-baked dough with the mixture and let the mixture harden for another 25 minutes at 150 degrees. Let the tart cool, remove the ring and place in the fridge to cool down further.
5. Beat the cold egg whites with the pinch of salt until stiff and then pour in the sugar. Place the raspberries all around the outer edge of the tart and spread the remaining surface with the meringue mixture. Pour the remaining meringue into a piping nozzle and spray on a sample. Briefly burn them brown with the burner. Chill the tart for another 2-3 hours.
6. A wonderful dessert for hot summer days that I like to serve with cassis parfait or ice cream and warm chocolate sauce.