My Tarte aux Citron with meringue topping

Ingredients for 1 servings:

• 200 g flour
• 100 g butter
• 1 egg yolk
• 40 g sugar
• 1 pinch of salt
• ½ tsp baking powder
• 25 cl milk
• 3 egg yolks
• 150 g sugar
• 50 g starch flour
• 2 lemons, untreated
• 10 g butter
• 100 g sugar
• 4 egg whites
• 15 cl water

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

For the shortcrust pastry: Knead the first 6 ingredients thoroughly and line a tart tin. Chill for 1/2 hour. Then bake blind for 15 minutes in a preheated oven at 190°C (375°F). (Place a piece of buttered paper on the pastry and spread the lentils, beans, or rice on top). Remove the beans and the paper and bake for another 10 minutes. Let cool. In the meantime, grate the lemon zest and juice the lemons. Bring the milk to a boil. Beat the egg yolks and sugar until frothy, then stir in the cornstarch and then the hot milk. Add to a saucepan and heat while stirring. Bring to a boil once, remove from the heat, stir in the lemon zest and juice, and let cool. Make a syrup from the sugar and water, then simmer for about 5 minutes until slightly thickened. Beat the egg whites until stiff and slowly stir in the hot syrup. Stir one-third of the egg white mixture into the cooled lemon curd and spread it on the base. Spread the remaining egg white mixture over the tart using a piping bag or a spoon and return it to the oven at 250°C for about 10 minutes. Let it cool and enjoy. It sounds a lot harder than it is, but it tastes absolutely delicious.