Make a short crust tartlet with GOLD CUP®: Mix all the ingredients together with the GOLD CUP BACK until you have a homogenous dough. Store the dough overnight in the fridge. Roll the dough to 2.5 mm and shape your form. Bake for 14 min at 170°C.

Fill the tartlet with the lemon cream: Boil the lemon puree with the zest and 120 g sugar. Meanwhile mix the sugar, cornfl our and egg yolks. Add some warm lemon puree to the mixture. Put this mixture back into the lemon puree and cook it like a custard cream. Allow to cool in the fridge. Add the whipped cream with the cold lemon cream. Pour it into the baked tartle.  

Put the tartlet in the freezer for 1 hour.

Make meringue: Boil the sugar and water to 121°C. Add the sugar to the whipped egg whites. Whip until cool.

Pipe the meringue on the lemon tartlet with a Wilton douille.  For other decorations, as used in the Tastylicious movie: French indented douille n° 10, St-Honoré douille n° 15 , Plain douille n° 11.

Brown the meringue by moving the torch, until you see the meringue starting to brown.