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Tart Shell

1. Mix all the ingredients except the cold egg.
2. When everything is well mixed, add in the egg.
3. Keep in the freezer for 30 minutes.
4. Roll to 2mm thin and pour into a 7-inch round mould and keep in the chiller.
5. Bake at 175°C for 20 minutes with tart stone/bean.

Almond Cream

1. Mix all the ingredients well.
2. Pipe the mixture into the shell.
3. Bake at 175°C for 15–20 minutes.

Lemon Curd

1. Boil the cream with sugar.
2. Slowly add into lemon juice and egg yolk.
3. Bring to low heat and cook until 70°C.
4. Add in white and lemon powder, mix well, and keep in the chiller overnight.

Meringue

1. Bring the glucose, invert sugar, and lemon juice to a big boil.
2. Put in egg white and whip up.