Summary

Ingredients

For the shortcrust pastry:

• 75 g butter, soft
• 75 grams sugar
• 1 pinch (s) salt
• 1 egg yolk
• 175 g flour
• Fat for the shape

For the filling: (lemon filling)

• 5 lemon (s)
• 1 tablespoon cornstarch
• 0.5 teaspoon ½ baking soda
• 150 grams sugar
• 3 egg (s)

For the meringue:

• 3 egg whites
• 300 g powdered suar

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Instructions

1. For the shortcrust pastry, knead the salt, butter and sugar in a bowl. Add egg yolk and flour and knead everything into a dough. Press into a greased tart pan and also form an edge. Prick the ground several times with a fork. Place baking paper on the dough and fill with baking peas. Bake blind in a hot oven at 180 ° C top / bottom heat for about 30 minutes.
2. For the lemon mixture, rub the peel of approx. 2 lemons, then squeeze out all the lemons. Approx. 225 ml of lemon juice are required.
3. Simmer the lemon zest and juice, sugar, cornstarch and baking soda in a saucepan. Beat the eggs until frothy and add to the lemon mixture. Let thicken while stirring constantly, let cool down a little and pour onto the shortcrust pastry base. Then bake the tart for another 15 minutes. Let cool down.
4. For the meringue dots, beat the egg whites until stiff. Sprinkle in the powdered sugar and keep beating until the mixture is glossy. Now spray tuffs through the nozzle of a piping bag onto the cooled tart and flambé or grill in the hot oven for 5 minutes.