Lemon tart with meringue topping

Ingredients for 1 servings:

• 250 g flour
• 100 g powdered sugar
• 125 g butter
• 1 egg(s)
• 1 pinch of salt
• Lemon peel, grated
• 3 lemon(s), organic or untreated
• 1 orange(s)
• 2 eggs
• 2 egg yolks
• 100 g butter, melted
• 200 g powdered sugar
• 1 pinch of salt
• 2 egg whites
• 100 g powdered sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Lemon Meringue Tart

Combine flour, powdered sugar, softened butter, grated lemon zest, and salt; knead into a dough with your fingers. Mix in the egg. Shape the dough into a ball, wrap in cling film, and refrigerate for 1-2 hours. Roll out the dough into a tart tin. Prick several times with a fork, top with dried fruit or weights, and bake for 10 minutes at 200°C. Remove the weights and let cool. In a bowl, whisk 2 eggs and 2 egg yolks with 200g of powdered sugar. Zest 1 of the 3 lemons, squeeze the juice from all the lemons and the orange, and mix the juice with the eggs, lemon zest, and melted butter. Pour onto the prepared crust and bake for 20 minutes at 180°C. Whisk the egg whites with 100g of powdered sugar until stiff peaks form, spread over the tart, and bake until the meringue is lightly browned. The tart can be served lukewarm or well chilled.