Mix all the ingredients for the base to a smooth mass in a mixer – or by hand.
Let it rest in cold temperature for an hour, before rolling it flat to a thickness of approx. 2mm. Place in a tart form. Work swift so the base does not become warm – as this makes it more difficult to work with. Prickle the dough – add a layer of tinfoil and fill the tart form with chunky sea salt in order to avoid bulks in the dough when cooking.
Cook in an oven for 20 minutes at 160c while preparing the filling by mixing all ingredients well. Remove the tin foil with salt once cooked and apply some of the lemon curd filling at once with a brush – in order to seal the cooked base before you add the remainder of filling and put the tart back in the oven for 20-30 minutes on 100c. (Hint: the tin foil with salt can be saved for the next time you are making a tart.)
Italian merengue is prepared by mixing sugar and water and bringing it to boil at 120c. Pour gently into the egg whites while whisking heavily with the use of a kitchen machine. Whisk for 6-8 minutes. Pipe it into the pie through a pastry bag.
Photo: Photographer Marte Garmann
250 g tempered butter
200g icing sugar
1,5 eggs (Hint: break two eggs a bowl, whisk together and use3/4 of this)
500 g flour
Juice and zest of 3 good lemons
2 dl of cream
150 g egg white (Hint: 150g is 5-6 eggs)