For the tart shells:

Mix the FAMA butter 82% with the FAMA Soft G margarine and the sugar using the flat beater until combined. Then, add the eggs and the egg yolks one by one and combine them to the mixture. Finally, add the flour and combine it as well. You can keep the tart dough in the fridge. Use it directly from the fridge

If you need to blind bake the tart, apply three layers of cling film on its sides and add a little weight in it (lentil, rise, etc). Bake at 160^οC in a pre-heated hot air oven for 25-30 minutes. Then, remove the cling film and the lentil, spoon in the filling and resume baking at the same temperature for another 25-30 minutes.

For the lemon cream:

Mix all the ingredients in the mixing bowl with the whisk for 2-3 minutes, at high speed.

For the meringue:

Place the first three ingredients in a pan and form a caramel at 121^οC. In the meantime, beat the egg whites with the rest of the sugar, in the mixing bowl with the whisk until you form a French meringue. When caramel reaches 121^οC, pour it slowly in the meringue and keep on whipping at medium speed until it reaches room temperature.

Assembly:

Fill in the tarts with the lemon cream, using a piping bag (you can also use Bavarian lemon cream VORTUMNUS instead of the lemon cream). Decorate with the meringue using a piping bag, forming sharp edges by pulling the upwards. Burn the meringue slightly using a torch and decorate with lemon.