Full recipe can be found on my website: joshuacooksthendraws.com

Ingredients:
Candied Shiso Leaves
12 shiso leaves
1 egg white (save the yolk for the curd)
Sugar
Tart Dough
250 grams (2 cups) all-purpose flour
35 grams (1/3 cup) almond flour
105 grams (1/2+1/3 cups) powdered sugar
1 pinch salt
9 tablespoons unsalted butter, cold
1 egg
Lemon Shiso Curd
150 grams (3/4 cup) sugar
12 grams (1.5 tablespoons) corn starch
4 eggs
3 yolks (save the whites for the meringue)
Zest from 2 lemons
160 grams (2/3 cup) lemon juice
6-8 shiso leaves
1 stick (8 tablespoons) unsalted butter, room temperature
Meringue
2 egg whites (saved from the curd)
100 grams (1/2 cup) sugar
55 grams (1/4 cup) water
Topping
Lemon zest
1 shiso leaf

I referenced Pastry Living with Aya’s lemon meringue tart recipe.

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