Lemon Meringue Tart

Ingredients for 1 servings:

• 1 package of shortcrust pastry from the refrigerated section (230g)
• 3 large lemons, untreated
• 4 tbsp cornstarch
• 300 ml water
• 150 g sugar
• 3 eggs
• 1 packet of vanilla sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

few ingredients

Preheat the oven to 170°C. Unroll the dough and line a 24 cm diameter non-stick tart pan with it. Finely grate the lemons and squeeze out the juice. Mix the lemon juice, lemon zest, and cornstarch. Place in a saucepan and add 300 ml of cold water. Simmer over low heat until the mixture thickens. Stir in 100 g of sugar, remove from the heat, and let cool. Separate the eggs. Gradually stir the egg yolks into the lemon curd. Spread the mixture over the dough and bake in the oven for 15-20 minutes, then let cool briefly. Beat the egg whites until stiff peaks form, then drizzle in the remaining sugar and vanilla sugar. Spread the meringue mixture over the lemon curd, forming clouds. Bake the tart in the oven for another 15-20 minutes until golden brown. Let cool and serve well chilled.