Tarte au Citron Reconstructed

Base

• 50 g Speculoos biscuits
• 10 g unsalted butter

Lemon Curd

• ½ lemon, peeled, quartered and deseeded
• 35 g butter
• 65 g caster sugar
• 1 medium egg
• 1 egg yolk, from medium egg

Swiss Meringue

• 60 g caster sugar
• 2 egg whites, from medium eggs
• 1 tsp lemon juice