Watch this video to find out how to make this recipe. Click to subscribe for more recipe. LEMON MERINGUE TART Ingredients 75 ml lemon juice 200 grams short crust pastry dough 75 grams butter + for greasing 188 grams refined flour + for dusting 180 grams castor sugar 4 eggs 112 grams glucose 6 grams baking powder 38 ml milk 1 cup lemon curd Italian meringue 80 grams egg whites 40 grams castor sugar A pinch of cream of tartar Method Preheat oven to 180° C. Grease a 6 inch square baking tin with some butter and dust with some flour. Cream together butter and castor sugar in a bowl using an electric beater till light and fluffy. Add eggs one by one and whisk. Add glucose and whisk well. Sift together flour and baking powder in the butter-sugar mixture and whisk. Add lemon juice and whisk. Add milk and whisk well. Pour the batter into the greased tin and tap. Put the tin into the preheated oven and bake for 15-20 minutes. Remove from oven, cool and demould. Dust the worktop with some flour and roll out the short crust pastry dough into a thin sheet. Place a medium size tart mould inverted on the sheet and cut into roundels leaving 1 cm from the edges. Line the individual medium size tart moulds with the prepared dough roundels and trim off the excess dough from the top. Place a parchment paper on top of the prepared tart base and fill them with baking beans. Put the tart moulds into the preheated oven and blind bake for 15 minutes. Remove from oven, cool and demould. Halve the sponge horizontally and cut into roundels using a medium size cookie cutter. Line each tart shell with sponge roundels. Fill a piping bag with lemon curd and pipe out on top of the prepared tarts. To prepare meringue, take castor sugar and ¼ cup water in a non-stick pan. Place it on heat and make a sugar syrup. Take egg whites in a bowl. Add cream of tartar and beat till light and fluffy. Add sugar syrup gradually and beat till soft peaks appear. Fill a piping bag fitted with a star nozzle with the meringue and pipe out on top of the prepared tarts. Brulee the meringues using a blow torch and serve. Preparation Time: 1-2 hours Cooking Time: 35-40 minutes Cuisine: Fusion Nilanjali Click to Subscribe: http://bit.ly/1h0pGXf http://www.facebook.com/ChefSanjeevKapoor https://twitter.com/sanjeevkapoor