Shortcrust Pastry:

Preparation:

• Sift all the dry ingredients.
• Beat the grated cold butter until it resembles sand.
• Add the egg and mix until just combined, do not overbeat. Do not work the dough, as it cannot be heated.
• On baking paper, roll out the dough into a square shape.

Baking:

• In a tartlet mold, spread the dough to a thickness of 1 centimeter and prick it with a fork to prevent it from inflating. Also, place some weight in the center.
• Bake at 374°F for 12 minutes.

Lemon Filling:

Preparation:

• Mix sugar, eggs, zest, and juice. Bring to a simmer over low heat.
• Cook the mixture until it thickens, stirring constantly to prevent the egg from scrambling.
• Once thickened, remove from heat. Let it cool slightly and add the cold butter.
• Cover with cling film, making sure it is in contact with the surface of the filling, and refrigerate.

Italian Meringue:

Preparation:

• Cook over low heat until the sugar dissolves.
• While the sugar is dissolving, beat the egg whites in a mixer at speed 4.
• Both processes should be ready at the same time.
• When the syrup is ready, pour it in a thin stream from one side of the mixer into the egg whites, increasing the speed to 6-8.
• Stop the process when the meringue looks shiny and has a pearly appearance.

Assembly:

• Once the short crust pastry has cooled, pour in the lemon filling. Decorate with Italian meringue and place some red berries on top.