Lemon Meringue Tart, No Added Refined Sugar

Method

1. Rub together 150g butter, 240g all purpose flour, 30g almond flour, 81g kOBE Monk Fruit Blend, 1 sachet of vanilla kOBE Monk Fruit Blend (7.5g) and a pinch of fine salt until the mixture looks like coarse breadcrumbs.
2. Add 1 egg yolk and mix just until the dough is even and pliable, without working it long.
3. Roll the dough flat, line the tin and trim off the excess.
4. Prick the base with the tip of a knife and scatter a few beans over it so it stays flat while baking.
5. Bake the base at 180 degrees C for about 20 to 25 minutes, then take it out and cool it.
6. Juice 3 lemons and grate 1 tablespoon of zest.
7. Melt 160g butter and stir it together with the lemon juice and zest.
8. Beat 4 chicken eggs with 135g kOBE Monk Fruit Blend, pour the mixture into the lemon butter and stir until even.
9. Set the pan over low heat and stir constantly until the mixture thickens.
10. Pour the lemon cream into the tart shell. Without meringue, at least 5 hours in the fridge is enough before serving.
11. Make the meringue. Dissolve 90g kOBE Monk Fruit Blend in 40ml water and bring it to a hard boil.
12. Whip 2 egg whites, pouring the boiling syrup in a thin stream while beating steadily, until the mixture cools and holds a stiff peak.
13. Spread the meringue over the chilled tart and torch the surface golden.

Tips

• Lemon cream sets much firmer cold than it looks on the stove, so there is no need to cook it thick.
• Pouring the hot syrup in a thin stream down the side of the bowl is what gives a smooth, stable meringue.
• kOBE Monk Fruit Blend dissolves slowly, so stir again after 5 minutes and cook the syrup until it turns fully clear before pouring.
• Meringue made with kOBE Monk Fruit Blend stays pale, so a quick pass with the torch is what draws the golden streaks.
• A thin coat of egg white brushed over the baked base and returned to the oven for 2 minutes keeps the bottom from going soggy.
• A hot knife wiped clean between cuts gives the tidiest slices.