Lemon meringue tart | Emojoie Cuisine's recipe transcription

In a food processor, mix (A), add the beaten egg and cake flour in that order, wrap them in plastic wrap, and leave them in the refrigerator for 2 hours or overnight.

Prepare a cooking sheet that matches the tart shape.
Roll out the dough with a rolling pin, put it in a tart shape, hold it firmly with your hands, and make a hole with a fork.
Place the parchment paper and tart stones on the tart dough and bake in the oven at 170 ° C for 15 minutes, remove the tart stones and bake in the oven at 170 ° C for another 5 minutes.

Mix (B) well in a bowl and add lemon zest and lemon juice.
Transfer to a pan, add butter, heat until heavy and pour into tart.

Put (C) in a pan and heat to 120 ° C to make syrup.
Put (D) in a bowl to make meringue, add syrup little by little and mix. Add vanilla extract to finish.
Put it in a piping bag, squeeze it on the tart, and burn it with a burner.