Making Lemon Meringue Tarts — No Blind Bake Pâte Sucrée (and other tips) | MCAU S1E24

MCAU’s S1E24 Invention Test went French this round — sweet shortcrust, aka pâte sucrée. So I made one of my favourite tarts, lemon meringue, using a recipe from Larousse Desserts (Pierre Hermé), and used it as an excuse to walk through everything I know about getting perfect tart shells. No pie weights, no blind baking. Just dough, rings, and technique (and a lot of trips to the freezer). Pâte Sucrée (Sweet Tart Dough) 210g all-purpose flour 85g icing sugar 1 large egg 125g unsalted butter, soft, room temperature 25g almond flour 4g salt Zest of 1 lemon Lemon Cream 150g fresh lemon juice (not bottled) Zest of 4–5 lemons 200g granulated sugar 3 large eggs 250g unsalted butter, cold Italian Meringue 150g granulated sugar 70–80g water 90g egg whites Instagram:   / dontgiveawhisk   Music: https://www.epidemicsound.com/ #MCAU #masterchef #masterchefaustralia #baking #patisserie #tart #pie #lemon #recipe #recipevideo