Citrusy Lemon Tart

Mix the butter and 0.6 cup of sugar, then add an egg, the flour and the turmeric to obtain a shortbread dough. Roll out the dough and form 6 circles using a circular cookie cutter. Cut the lemons lengthwise, place 3 half-lemons on a baking sheet lined with parchment paper and cover them with shortcrust pastry.

Form lines in a circle of shortcrust pastry using a knife, glue one end of the circle and cut off the excess pastry to form a sheet. Repeat the process to obtain 3 sheets, place them on the baking sheet with the lemons, then add lime zest before baking at 320°F for 20 minutes.

Whisk 2 egg whites, pour the rest of the sugar and 2 tbsp of water into a saucepan and heat until you obtain a syrup. Incorporate the syrup into the egg whites to obtain an Italian meringue. Form 3 meringues on a pie dish using a whisk. Heat the rum in a saucepan and flambé the meringue. Break 3 eggs, add the lemon juice and whisk everything to obtain a thick cream. Place the lemon cream in a piping bag and cut off the end.

Place a dab of lemon cream on a plate, place a lemon shell on it and garnish with cream. Place a meringue on the shell using a spatula and repeat the process for the other two shells. Add the sheets of shortbread and lime zest. Serve and enjoy!