Sweet Dough

• Cream the butter, sugar and salt in a bowl. Add vanilla bean seeds and beat until fluffy. Add egg and mix to combine. Add almond meal and flour and mix until mixture forms a dough.
• Place between two sheets of cling wrap, flatten and refrigerate for 2 hours to rest.
• Flour bench, lay pastry on top and dust again with flour. Roll to a desired thickness and prick well with a fork. Cut rounds with a 12cm cookie cutter and lay into 10cm diameter tartlet cases. Gently press into tins to fit and roll over tartlets with a rolling pin to trim edges. Refrigerate for 1 hour.
• Bake at 160°C for approximately 20-25 minutes or until golden.

Baked Lemon Meringue Tart

• Preheat oven to 90⁰C.
• Pour cream, lemon juice and zest into a small saucepan and bring to the boil over a medium heat.
• Whisk egg yolks and sugar in a bowl, add half the cream and juice mixture and whisk to combine. Pour back into the saucepan with remaining cream and cook, whisking until mixture comes to the boil and thickens.
• Pass through a fine sieve and whisk in butter until thick and glossy. Allow to chill for 30 minutes. Spoon into a piping bag and pipe into baked tart shells
• For meringue, beat egg whites to soft peaks. Gradually add caster sugar, beating well between each addition until dissolved.
• Pipe meringue onto the filled tartlet cases and brown with a blow torch.
• Garnish with candied lemon and orange zest and dried and crystallised lemon peel.