LEMON MERINGUE TART WITH A HAZELNUT CRUST

Preparation Method :

• Combine the flour, salt, finely ground hazelnuts and sugar in a medium bowl. Cut the butter into small chunks and add to the flour mixture.
• Blend the butter into the flour mixture until it has the consistency of damp sand.
• Whisk the egg yolk with the cold water. Slowly pour the egg mixture over the flour, stirring only until the mixture has become moistened.
• The dough should stick to hold the form of a ball. Cover it with plastic wrap.
• Smooth the ball of dough with a rolling pin to form a flat disc that fills the corners of the plastic wrap.
• Chill in the refrigerator for a minimum of half an hour.
• To roll out the piecrust, unwrap the disc and place on a lightly floured rolling surface.
• Roll the dough from the centre of the disc to the edge, until the crust is the desired thickness and 1 inch wider than the pie tin it will fit.
• Transfer the crust into the pie tin by rolling it onto the rolling pin and then positioning it over the pie tin.
• Simply cover the base of the tart tin with the main portion of the dough and use the scraps to cover the sides. Trim the excess from the edge of the tart crust.
• Preheat the oven to 200°C / 400°F / Gas mark 6. Roll out the pastry dough and line a 9 inch pie dish.
• Prick the surface with a fork and prebake for 10-12 minutes. Cool on a wire rack.
• Lower the temperature to 180°C / 350°F / Gas mark 4.
• Combine the granulated sugar, cornflour and salt in a bowl over a pan of simmering water. Over low heat, slowly whisk in the warm water.
• Add the lemon juice and zest, egg yolks and butter. Cook, whisking constantly, until the mixture comes to the boil and thickens.
• The lemon curd should mound when dropped from a spoon. Remove from the heat.
• Press a sheet of parchment paper onto the surface to prevent a skin from forming, and cool thoroughly.
• Whisk the egg whites, cream of tartar and vanilla. When the egg whites become foamy, begin adding the caster sugar a tablespoon at a time until it stand stiff.
• Pour the cooled lemon curd into the cooled piecrust.
• Top with the meringue and bake for 10-12 minutes or until the meringue peaks turn golden brown. Transfer to a wire rack and cool before serving.