Put the wheat flour, butter, icing sugar, and eggs into a mixer (we use a Silvercrest Monsieur Cuisine), and mix until it forms a firm dough.Bring the dough together on the counter and refrigerate for 45 minutes.Roll out the dough on a floured surface. Place the tart dough in a non-stick tart pan and place a piece of baking paper over the dough, filling the tart pan with dried chickpeas.Bake the tart base for 15 minutes at 170 degrees Celsius (338 degrees Fahrenheit) with a fan oven.Let the tart base cool on a baking rack with the chickpeas in it.

Put sugar, vanilla sugar, cornstarch, and grated lemon zest in a bowl and whisk it all together well. Then add lemon juice, heavy cream, and eggs.Whisk it all together thoroughly to ensure there are no lumps.Use a hand mixer if necessary to ensure the mixture becomes homogeneous.The lemon cream is now ready to be poured over a delicious shortcrust pastry base and baked at the bottom of the oven for 35-45 minutes at 110 degrees Celsius (230 degrees Fahrenheit), conventional oven, until the cream has set.Let the tart cool for at least 3 hours before removing it from the pan (preferably use a tart pan with a removable bottom).

Mix the egg whites with icing sugar and whisk it in a mixer until it is so stiff that you can turn the bowl upside down and nothing falls out.This can easily take 15-20 minutes.Spread your meringue on the lemon tart either with a spatula or with a piping bag.Torch the top of your meringue with a kitchen torch until it changes color slightly.The tart can be eaten immediately, but it also keeps well for the next day.