Lemon Cream Tart

1) Preheat the oven to 200 °C.

2) Cover the tart with parchment paper and put a weight on it. Put it on a tray in the lower part of the oven and set it to 200 ℃ for 25 minutes and press the start button.

3) Mix the whole egg, egg yolk and granulated sugar in a bowl, add the lemon juice and mix.

4) Put the ingredients from step 1 into a pot and bring to a boil over medium heat, stirring with a spatula. Turn the heat down to low and simmer for 2-3 minutes.

5) Cool the pot in cold water. When it cools down, add lemon zest and butter. Melt the butter while stirring.

6) Remove from the orb, cool, and pour the Creme Citron into the tart.

7) Put the egg white in a bowl and whip it with a whisk. When it becomes fluffy, add the egg white. Sprinkle the granulated sugar in 3 batches and whisk well.

8) When it cools down, squeeze out the meringue and put it in the upper rack of the oven. Set the grill for 7 minutes and press the start button.

9) When the meringue is baked, take out the tart from the tart mold. Garnish with lemon slices and mint leaves.