Lemon Tart

Crémeux citron

1. Cut the butter into small cubes. Zest the lemons, then squeeze out the juice and put it in a saucepan.
   
2. In a bowl, whisk the eggs and add the sugar and butter. Mix the cornstarch with a tablespoon of this mixture and pour into the saucepan.
3.  Cook over low heat, and keep whisking until the mixture is thick enough.

Sweetened hazelnut dough

1. Give the butter a sandy texture, powdered sugar, hazelnut powder, flour and salt. Add the egg and mix again. Form into a ball, cover it with film and refrigerate for about 1 hour.
2. Roll out to a thickness of 3mm, place in a pie dish, cover with baking sheet and bake for 20 minutes at 170°C with baking balls or rice.
3. Incorporate the egg whites gradually with a spatula, be careful not to break them. For an even more sensational taste, it is possible to add some hazelnut chips previously roasted with a little fleur de sel.
4. Pour the lemon cream onto the baked pie crust and let it set in the refrigerator for at least 1  1/2 hours.

Meringue

1. In a saucepan, pour the water and 75g of sugar. Cook around 120° C.
2. Whisk the egg whites until they form peaks and add 20g of sugar. Add the syrup little by little, making it flow along the bowl until it is completely incorporated. Continue whisking until the meringue has cooled down.
3. Pipe immediately over the lemon cream and lightly brown with a blowtorch. You can decorate it with Chocolatree «Anniversaire, ballons et cotillons» decorations.