Summary

Ingredients

For the shortcrust pastry:

• 200 g flour
• 70 grams sugar
• 100 g butter
• 2 egg yolks
• Fat, for the shape
• Legumes, for blind baking

For the cream:

• 60 g corn starch
• 150 grams sugar
• 250 ml water
• 125 ml lemon juice, freshly squeezed
• 1 lemon (s), untreated, use the grated zest
• 60 g butter
• 4 egg yolks

For the meringue topping:

• 2 piece (s) egg whites
• 75 g powdered suar

Print Recipe Pin Recipe

Instructions

1. Knead the ingredients for the shortcrust pastry well and let rest for 1 hour in the refrigerator.
2. Preheat oven to 180 degrees. Roll out the dough and use it to line a tart pan well greased with butter, form an edge. Prick the dough several times with a fork. Cover with aluminum foil and place a handful of dried peas on top. Bake for 10 minutes, then remove the aluminum foil with the peas and bake for another 15 minutes. Remove from oven and allow to cool. Make sure the batter has peeled off the mold.
3. For the cream, melt the butter over low heat and mix with the 4 egg yolks. Set aside 2 egg whites for the meringue. When rubbing the lemon peel, be careful to only rub off the outer yellow layer. In a saucepan, bring the lemon juice and zest, cornstarch, sugar and water to the boil while stirring. Let it boil for about 1 minute, then remove 2 tablespoons, mix with the butter and egg yolk mixture and then put everything together in the saucepan. Cook for another 1 minute while stirring, then pour the mixture onto the dough and distribute it evenly.
4. For the meringue, beat the two egg whites into foam and gradually stir in the powdered sugar. Spread the foam evenly over the filling up to the edge of the dough.
5. Bake at 140 degrees for 30 minutes or until the surface has turned golden brown. If necessary, brown with top heat for 5 minutes. Remove from oven and allow to cool.