Lemon tart in a jar with sorbet

Mix the flour, butter, caster sugar and fleur de sel with a mixer until you have a sandy mixture. Bake half of the mix for 15 minutes at 180°C. Quickly knead the rest of the mix into a smooth dough and refrigerate until the crumble is baked. Roll out the dough to about ½ cm thick and cut out biscuits with a 5-cm round cutter. Bake them at 180°C for 15 minutes.

Put the lemon zest, juice, sugar and butter in a heatproof glass bowl over a pan of simmering water. Stir occasionally until the butter has melted. Then, using a small whisk or fork, stir in the beaten eggs. Keep gently whisking the mixture over the heat for around 10 minutes until thickened like custard. Pour the cooked curd through a sieve into a clean jug to remove the zest, then pour into sterilised jars. Keeps in the fridge for up to 2 weeks.

To serve, place a spoonful of crumble at the bottom of a glass or jar, top with lemon curd, place a cookie in the middle and spread the meringue pieces around. Add a scoop op LUXLAIT lemon sorbet in the middle and decorate with lemon zest and some mint leaves.