BUTTERCUP'S BLOG 
Let's make some lemon tarts! 
Here are the tarts in their full glory, but I'll leave the decoration up to you and let's just learn how to make the tart itself!
INGREDIENTS!
Tart dough:Butter 80g Powdered sugar 60g  Eggs 30g  Salt 2g  The peel of one lemon.  Wheat flour 130g  Almond flour 60g  |
Lemon curd:One lemon (peel and juice) Eggs 63g  Sugar 100g  Vanilla sugar 3g  OPTIONAL: Limoncello 15g (makes everything taste sooo much richer)  Butter 38g  |
Mascarpone cream:Vanilla sugar 10g Powdered sugar 10g  Mascarpone 150g  Whipping cream 150g  Peel and juice of half lime  |
Italian meringue:Sugar 125g Water 50g  Egg whites 63g  Lemon juice 12g  |
Let's begin!
To start with the tart dough, you'll need to whip butter, powdered sugar and salt until the whole mixture is white. Gradually add eggs and lemon peel, when it's all combined, add wheat and almond flour.
Let your dough rest 30 minutes in the fridge.
How to shape tarts:
-
If you have tart rings similar to this , roll out your dough 0.5cm thick and press out 10 circles and cut out long stripes as tall as your ring, put the circle in the ring and surround the inside walls with the stripe you cut out.
Gently press the parts where the circle and the stripe are touching, if you feel like they're not sticking together, just dip your fingers in some water and try again.
Make sure not to press too hard though! Cut off any access from the top. -
If you have tart pans similar to this , roll out your dough to 0.5cm, put your pan upside down on the dough and cut out a circle thats 4-5cm bigger than your tart pan.
Flip the pan back over and put the circle inside, gently pressing everything so it all fits well and you do not have any empty spots, if some of the dough is sticking out from your pan, cut it off.
Bake the tarts immediately at 175C in a preheated oven for 10 minutes.
But, Buttercup! This whole tart process takes sooo long!! 
No worries, while you're waiting for your dough to rest in the fridge, let's make some lemon curd! (^3^)/
How to make lemon curd:
To begin, grab a bowl you'll be able to double boil in. That is when you put a bowl on top of a pot with water and turn on the heat, so the warmth of the fumes starts to gently cook what you're trying to make. In our case, it's lemon curd :)
Peel a lemon, add its juice, vanilla and regular sugar, eggs and limoncello;
Mix it slightly and begin to double boil, you do not need to wait until the water boils to put your bowl on top, BUT once you put your bowl on the pot, never stop stirring your mixture.
Double boil for around 10 minutes or until the curd is thick, then sieve it to remove all of the peel, add butter and let it rest in the fridge until we will need it 
Mascarpone cream time!
The cream is made right before spreading it on the tarts, so first mix the vanilla sugar and regular sugar, lime peel and mascarpone together.
In a separate bowl whip the whipping cream slightly, just until you can see your whip making waves in the whipping cream and the waves end up disappearing.
Combine everything together and start adding your lime juice.
Take your empty tart, fill it up with a tablespoon-teaspoon (depends on how sour you want it to be) of lemon curd. (leave a few teaspoons of curd to decorate your tarts)
Then, fill the tart completely with the mascarpone cream, removing the access with a knife so it's all even.
Let it all rest in the fridge...
...while you make your meringue.
To a pot, add sugar, lemon juice and water, boil until you can blow bubbles with the syrup using a fork (it's really cool!) And if you have a thermometer, it's 120C. 
When the syrup starts to bubble, after a minute (107C), you can start gently, slowly whisking your egg whites. When your syrup is ready, slowly pour it into the egg whites, while increasing the speed of your mixer.
Whip for about 5-10 minutes until the meringue is stiff, which means when you stop the mixer and lift it up with the cream upside down, it should be standing steady.
Put the meringue in a piping bag, I recommend using open star tips for cute swirls, round tips for bubbly, round shapes and of course, flower tips, like in the original picture, I was using "wild rose". 
If you're using open star or round tips, pipe them smaller on the tart, so it looks like a ring or a crown. And decorate with small dots of leftover lemon curd whereever you'd like!
I enjoyed putting them in the middles of flowers I piped, it's also possible to pipe petals with the tips above and put curd in the middle :) 
