Lemon tart with meringue

Ingredients for 1 servings:

• 75 g butter, soft
• 75 g sugar
• 1 pinch of salt
• 1 egg yolk
• 175 g flour
• Fat for the mold
• 5 lemons
• 1 tbsp cornstarch
• ½ tsp baking soda
• 150 g sugar
• 3 eggs
• 3 egg whites
• 300 g powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 20 minutes

fruity and tangy with lots of juice

For the shortcrust pastry, knead the salt, butter, and sugar in a bowl. Add the egg yolks and flour and knead everything into a dough. Press into a greased tart tin and form a rim. Prick the base 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. Meanwhile, for the lemon mixture, zest about 2 lemons, then squeeze the juice of all the lemons. You will need about 225 ml of lemon juice. Gently 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. Stir constantly until thickened, let cool slightly, and then pour onto the shortcrust pastry base. Then bake the tart for another 15 minutes. Let cool. For the meringue dots, beat the egg whites until stiff peaks form. Sprinkle in the powdered sugar and continue beating until the mixture is glossy. Pipe tufts onto the cooled tart through a piping bag and flambé or broil in a hot oven for 5 minutes.