Lemon tart with meringue

Ingredients for 1 servings:

• 200 g flour
• 1 pinch of salt
• 75 g sugar
• 1 egg(s)
• 125 g butter
• 100 g sugar
• 4 lemon peel
• 2 tbsp cornstarch
• 150 ml lemon juice
• 50 ml water
• 1 egg(s)
• 4 egg yolks
• 85 g butter
• 4 egg whites
• 150 g sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 30 minutes

for 12 pieces

Quickly knead the ingredients for the base, shape into a ball, wrap in cling film, and refrigerate for 1 hour. Then roll out thinly and bake blind in a tart tin at 160 degrees Celsius (convection oven) for 20 minutes. Then bake like this for another 5-10 minutes. For the lemon filling, heat the sugar, lemon zest, cornstarch, lemon juice, and water over medium heat, stirring constantly, until the mixture thickens (bubbles). Remove the pan from the heat and stir in 85g of butter. Then stir in 1 egg and 4 egg yolks. Return the pan to the heat and continue stirring over medium heat until the mixture falls heavily off a spoon. Pour the mixture onto the base, spread evenly, and cover with cling film. Beat the 4 egg whites until stiff peaks, gradually adding 150g of sugar. Remove the cling film. Pour the meringue mixture onto the lemon mixture and bake at 180 degrees fan oven for 10-15 minutes until the meringue is golden brown.