Preheat the oven to 170 ° C. Unroll the dough and use it to line a coated tart pan with a diameter of 24 cm. Finely grate the lemons and squeeze out the juice.
Mix the lemon juice, lemon zest and cornstarch. Put in a saucepan and pour in 300 ml of cold water. Simmer over low heat until the mixture thickens. Stir in 100 g sugar, remove from heat and allow to cool.
Separate the eggs. Gradually stir the egg yolks into the lemon cream. Spread the mixture on the dough and bake in the oven for 15-20 minutes, then let cool down briefly.
Beat the egg whites until stiff, pour in the remaining sugar and vanilla sugar. Spread the meringue mixture on the lemon cream, forming clouds. Bake the tart in the oven for another 15-20 minutes until golden brown. Let cool and serve the tart well chilled.
Ingredients
Print Recipe
Pin Recipe