Tarte au citron meringuee

To prepare the pâte sablée, combine the 125g unsalted butter, powdered sugar, and 2g salt in a large bowl. Mix until creamy.

Add the 20g egg yolk and mix until just combined.

Gradually add the 250g all-purpose flour, mixing until a dough forms. Do not overmix. Form the pâte sablée into a disc, wrap in plastic film, and refrigerate for at least 30 minutes.