Summary

Ingredients

• 250 g flour
• 100 g powdered suar
• 125 g butter
• 1 egg (s)
• 1 pinch (s) salt
• Lemon zest, grated

For covering:

• 3 lemon (s), organic or untreated
• 1 orange (s)
• 2 egg (s)
• 2 egg yolks
• 100 g butter, melted
• 200 g powdered suar
• 1 pinch (s) salt

For the meringue topping:

• 2 egg whites
• 100 g powdered suar

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Instructions

1. Mix the flour, powdered sugar, softened butter, grated lemon zest and salt and knead with your fingers to form a dough. Mix in the egg. Shape the dough into a ball, wrap in cling film and put in the refrigerator for 1-2 hours.
2. Roll out the dough in a tart pan. Prick several times with a fork, cover with dried fruit or weights and bake for 10 minutes at 200 ° C. Remove the weights and let them cool.
3. In a bowl, whisk 2 eggs and 2 egg yolks with 200 g powdered sugar.
4. Rub 1 of the 3 lemons, squeeze out all the lemons and the orange and mix the juice with the eggs, lemon peel and melted butter. Pour onto the prepared base and bake at 180 ° C for 20 minutes.
5. Beat the egg whites with 100 g powdered sugar until stiff, distribute on the tart and bake until the meringue top is lightly browned. The tart can be served lukewarm or well chilled.