Tangy lemon curd with fluffy toasted Swiss meringue.
Prep time
35 min
Cook time
25 min
Calories
380 kcal
Mix flour, sugar, cubed butter. Add 1 egg, form disk, chill 30 min.
Line 24cm pan, prick, bake 180°C 18-20 min.
Whisk 3 eggs+120g sugar+juice+zest. Cook low. Add 50g butter off heat.
Whisk 3 whites+100g sugar to 60°C. Whip, pipe, torch.
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