Lemon cake with meringues

Ingredients for 1 servings:

• 300 g dough (sand mixture)
• 25 cl milk
• 3 egg yolks
• 30 g sugar
• 30 g cornstarch
• 1 lemon(s), untreated
• 4 egg whites
• 250 g sugar
• 20 g powdered sugar
• Legumes

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Lemon Meringue Tart

Preheat the oven to gas mark 6 (180°C). Line a cake tin with the pastry and prick the pastry evenly with a fork. Cover with greaseproof paper and bake blind with the pulses for 25-30 minutes. Bring the milk to a boil. Beat the egg yolks, cornstarch, and sugar until foamy and creamy. Slowly add the boiling milk while whisking. Pour the mixture into the saucepan and continue to cook slowly until thickened, whisking continuously. Remove the cream from the heat and add the squeezed lemon juice. Cover and let cool. Whisk the egg whites with 2 teaspoons of sugar until stiff peaks form. Boil the remaining sugar with 6 tablespoons of water for 5 minutes. Slowly pour the syrup onto the meringue while whisking, continuing to whisk 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 remaining meringue (best done with a piping bag). Sprinkle with powdered sugar and bake in the oven at 180°C for 5 minutes, until the meringue is dry. Then place under the broiler for 3 minutes to allow it to brown. Be careful, this can happen very quickly.