Lemon Tart

1. 1

   For the dough, mix flour, sugar, salt and butter in a large bowl by hand until the mixture crumbles.

   10 min

2. 2

   Then add the egg yolk and enough water to bind the dough and make it smooth.

   5 min

3. 3

   Wrap it in plastic wrap and place in the refrigerator for 30 minutes.

   30 min

4. 4

   Transfer the chilled dough to a tart baking dish (22 cm in diameter) and roll it out, leaving enough space for the filling. Fill the sides of the mold with dough, then put it in the freezer for 20-30 minutes.

   10 min

5. 5

   Place the chilled dough in a preheated oven at 160°C and bake for 20-25 minutes.

   25 min

   160°C

6. 6

   For the filling, place lemon juice and zest, cornstarch in a saucepan, add water and stir well until smooth. Add sugar and egg yolks.

   5 min

7. 7

   Place the saucepan over low heat and heat. Then add butter and bring to a boil. Remember, as soon as you put the pot on the heat, it is necessary to stir the mass continuously. After it thickens and becomes creamy, remove from heat and cool.

   10 min

8. 8

   Then pour into the already baked and cooled tart.

   2 min

9. 9

   For the meringue, whisk the egg whites, gradually add sugar, and after the sugar dissolves, add cornstarch. Whisk until the mixture becomes firm and shiny.

   10 min

10. 10

    Spread it on top of the prepared tart, give it pointed shapes with a spoon.

    5 min

11. 11

    Bake it for another 15 minutes, until the meringue is golden brown.

    15 min

1 serving ≈ 188 g

Nutrition values are estimates. - means data is unavailable.