Preheat the oven to level 6 (180 ° C). Line a cake tin with the dough and prick the dough evenly with a fork. Cover with greaseproof paper and blindly bake with legumes for 25-30 minutes. Bring the milk to a boil. Beat egg yolks, cornstarch and sugar until foamy and creamy. Slowly add the boiling milk while stirring. Pour the mixture into the saucepan and continue to cook slowly until it becomes thick. Keep stirring. Remove the cream from the heat and add the squeezed lemon juice. Cover and let cool. Beat the egg whites with 2 teaspoons of sugar to a snow. Boil the remaining sugar with 6 tablespoons of water for 5 minutes. Slowly pour the syrup onto the ice white snow while stirring and continue to beat until the meringue is cold. Fold 1/3 of this mixture into the lemon cream and spread it on the cake base. Decorate the cake with the rest of the meringue (preferably with a piping bag). Sprinkle with powdered sugar and place in the oven at 180 ° C for 5 minutes until the meringue is dry. Then slide it under the grill for 3 minutes and let it turn light brown. Warning, that can happen very quickly.
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