Chef Hervé Guillard is the master of details when creating a perfect Lemon Meringue Tarte that is absolutely MAGNIFIQUE!
First, make the lemon curd, cool. Then, make the pate sucree, store in fridge. Roll out the Pâte Sucrée and blind bake the crust, cool. Then add the lemon curd to the shell. Finish by making a Swiss Meringue, and brûlée the top with a torch.
Here is my own version of the Lemon Meringue Tarte – the Swiss Meringue is superb!