John Myers
Ingredients for 1 servings:
- 200 g flour
- 50 g powdered sugar, sifted
- 1 egg yolk, whisked
- 100 g butter
- 1 lemon(s), untreated, zest
- 3 tbsp milk
- Flour for the work surface
- Butter for the mold
- Pulses, dried for blind baking
- 3 tbsp cornstarch
- 300 ml water, cold
- 1 lemon(s), untreated, zest and juice
- 175 g sugar
- 2 eggs, separated
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 55 minutes
Sift the flour into a large bowl. Add the butter and rub it in. Add the remaining ingredients and knead everything well on a floured surface. Let it rest for 30 minutes. Preheat the oven to 180°C (top/bottom heat). Grease a 20cm tart pan (or springform pan) with butter. Roll out the dough to a thickness of 5mm and line the pan. Prick with a fork, line with baking paper, and fill with pulses. Blind bake for 15 minutes. Remove from the oven and reduce the temperature to 150°C. For the filling, mix the cornstarch with a little water until smooth. Pour the remaining water into a saucepan. Stir in the lemon juice and zest and the cornstarch paste. Cook for 2 minutes while stirring. Let it cool slightly, then stir in 5 tablespoons of sugar and the egg yolks. Pour into the pan. Beat the egg whites until stiff. Gradually sprinkle in the remaining sugar and spread it over the tart. Bake for about 40 minutes, until the meringue topping is light golden brown. Remove from the oven and serve. The original recipe calls for the juice of two lemons, but I found this much too acidic. You’ll have to try it for yourself.
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