For the shortcrust pastry

1. Preheat the oven at 175°C (or 347°F)
2. Rapidly mix with hands the flour and the sugar in a bowl, add the butter little by little
3. Once well mix and absorbed by the flour, add the yellow egg and the water
4. Mix rapidly and form a bowl
5. Place in the fridge for 30min
6. Spread and prick the dough, put in the freezer during 10min
7. Bake until the dough becomes brown

For the lemon curd

1. Cook all ingredients at low heat and mix constantly with a whisk
2. The mix thickens
3. From the first bubble, remove from the heat and reserve in a bowl – let cool

For the meringue

1. Mix the white eggs, the lime juice and 50 grams of sugar in a bowl
2. Whip up eggs white adding 100 grams of sugar and the zests at the end
3. Reserve in a pastry pouch

Assembly

1. Spread the lemon crud in the tart (2/3 of the tart)
2. “Decorate” with the meringue
3. In the oven at mid power, position the tart at 15cm of the grill and let it brown (always watch so it doesn’t burn)