Summary

Ingredients

For the dough:

• 200 g flour
• 50 g powdered suar, sifted
• 1 egg yolk, whisked
• 100 g butter
• 1 lemon (s), untreated, remove the zest it
• 3 tablespoon milk
• Flour for the work surface
• Butter for the mold
• Legumes, dried for blind baking

For the filling:

• 3 tablespoon cornstarch
• 300 ml cold water
• 1 lemon (s), untreated, the zest and juice it
• 175 grams sugar
• 2 egg (s), separated

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Instructions

1. Sift the flour into a large bowl. Add the butter and rub with the flour. Add the remaining ingredients and knead everything well on a floured work surface. Let rest for 30 minutes.
2. Preheat the oven to 180 ° C (top / bottom heat). Grease a size 20 tart pan (or springform pan) with butter. Roll out the dough to a thickness of 5 mm and line the mold with it. Prick with a fork, cover with baking paper and fill with legumes. Blind bake for 15 minutes. Take out of the oven and reduce the temperature to 150 ° C.
3. For the filling, mix the cornstarch with a little water to form a smooth paste. Put the rest of the water in a saucepan. Stir in lemon juice and zest and starch paste. Cook for 2 minutes while stirring.
4. Let cool slightly, then stir in 5 tablespoons of sugar and the egg yolks. Fill into the mold. Beat the egg whites until stiff. Gradually sprinkle in the remaining sugar and spread on the tart. Bake for about 40 minutes, until the meringue topping is light golden yellow. Take out of the oven and serve.
5. The original recipe uses the juice of 2 lemons, but this was way too sour for me. You have to try it out yourself.