Preparation :
Preheat your oven to 180°C. Separate the egg whites from the yolks for the shortcrust pastry.
Whisk the egg yolks with the sugar and water. Mix the flour and butter until you get a crumbly texture, then add the liquid mixture and form a ball.
Spread the dough in a mold, cover with baking paper and weights, then blind bake.
For the cream, combine the zest of two lemons, their juice, sugar, and cornstarch. Heat, then add the beaten eggs and let thicken.
Pour the cream over the baked tart base.
Beat the egg whites until stiff, add the sugar and yeast, then spread over the cream.
Bake until the meringue is golden brown, keeping a close eye on it to prevent it from burning.
Total time: 55 min | Preparation: 30 min | Cooking: 25 min | Servings: 6
continued on the next page
Preparation :
Preheat your oven to 180°C. Separate the egg whites from the yolks for the shortcrust pastry.
Whisk the egg yolks with the sugar and water. Mix the flour and butter until you get a crumbly texture, then add the liquid mixture and form a ball.
Spread the dough in a mold, cover with baking paper and weights, then blind bake.
For the cream, combine the zest of two lemons, their juice, sugar, and cornstarch. Heat, then add the beaten eggs and let thicken.
Pour the cream over the baked tart base.
Beat the egg whites until stiff, add the sugar and yeast, then spread over the cream.
Bake until the meringue is golden brown, keeping a close eye on it to prevent it from burning.
Total time: 55 min | Preparation: 30 min | Cooking: 25 min | Servings: 6
continued on the next page
