INGREDIENTS

• Tart Shell
• • 1½ cups all purpose flour
• • ¼ tsp fine salt
• • ½ cup unsalted butter, cold & cubed
• • 3 Tbsp granulated sugar
• • 2 Tbsp heavy cream
• • 1 large egg yolk (reserve the white)
• Filling
• • 2 tsp Aiya Culinary Grade Matcha
• • 2 tsp hot water
• • 5 large eggs
• • 2 large egg yolks (reserve the whites)
• • ⅔ cups granulated sugar
• • 1 cup whipping cream
• • ½ cup freshly squeezed lemon juice
• • 2 Tbsp lemon zest
• • ¼ tsp fine salt
• Meringue
• • 3 large egg whites
• • ½ cup granulated sugar
• • 1 tsp vanilla extract

DIRECTIONS

• Tart Shell
• 1. Using a food processor add the flour, salt, sugar & butter. Pulse until a pea sized crumb mixture is formed.
• 2. Add the heavy cream & egg yolk. Pulse until dough comes together. Turn out onto a lightly floured surface & shape into a disk. Wrap in plastic & refrigerate for a minimum of 2 hours.
• 3. On a lightly floured surface roll out dough to ¼ inch thick. Transfer to a 2-inch deep 9-inch tart shell. Shape & trim edges.
• 4. Preheat oven to 350°F. Line tart shell with parchment paper & fill with pie beads or dried beans. Bake for 15 minutes, until golden before adding the filling. Prepare the filling as the crust bakes.
• Filling
• 1. In small mixing bowl stir together the Matcha & water until the Matcha is fully dissolved.
• 2. Transfer mixture to a large mixing bowl followed by the eggs, egg yolks, sugar, cream, lemon juice, lemon zest & salt. Whisk until well combined.
• 3. Strain mixture through a fine mesh strainer & transfer to the partially baked tart shell. Bake at 350°F degrees until the edges have set & the center has a slight jiggle, about 30 to 35 minutes.
• 4. Let cool to room temperature before refrigerating until fully set, about 4 to 6 hours.
• Meringue
• 1. In a clean glass mixing bowl whisk the egg whites to soft peaks. Gradually add the sugar followed by the vanilla extract. Continue whisking until stiff peaks are formed.
• 2. Transfer mixture to a piping bag fitted with a star tip & pipe dollops of the meringue on the chilled tart. Using a kitchen torch brown the meringue.
• 3. Dust with additional Matcha powder if desired & serve!