Lemon and vanilla tart with meringue

Ingredients for 1 servings:

• 125 g butter, semi-skimmed
• 250 g biscuit(s), (whole grain butter biscuits)
• 3 lemon(s), untreated
• 1 vanilla pod(s)
• 1 pack of pudding powder, vanilla
• 150 g sour cream
• 3 eggs
• 180 g sugar
• 150 g powdered sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

every piece a gourmet delight

Melt the butter. Place the biscuits in a freezer bag and finely crumble with a rolling pin. Mix both and press onto a 26 cm springform pan, forming a 2 cm high rim. Bake in a preheated oven (175°C fan-assisted oven) for 10 minutes. Wash the lemons with hot water, dry them, and grate the zest. Squeeze 125 ml of lemon juice. Split the vanilla pod and scrape out the seeds. Mix the lemon juice and zest, vanilla seeds, and custard powder well. Add the sour cream. Separate 2 eggs. Beat the egg yolks and 1 egg with the sugar until frothy. Stir in the lemon curd. Pour the mixture onto the base and bake at 125°C fan-assisted oven for about 30 minutes. Beat the egg whites until stiff peaks form and sift in the icing sugar. Pour the mixture onto the baked cake. Bake at 125°C fan-assisted oven for another 15 minutes.