Lemon tart

Lemon tart is a great dessert recipe for those who do not like it too sweet. A balanced combination of sour and sweet, together with crispy dough at the bottom and airy meringue at the top - the perfect end to the meal!

Ingredients

• 250 g of flour
• 125 g of butter
• 70 g of sugar
• 2 egg yolks
• 50 ml of saltwater
• 4 medium lemons
• 3 eggs
• 150 g of sugar
• 1 tablespoon of cornstarch
• 2 proteins
• 100 g of sugar
• 0.50 teaspoon of baking powder to the dough

Directions

1. Preheat the oven to 180 degrees.
2. Separate the yolks without proteins. Beat the yolks with two tablespoons of water.
3. Grate the flour and butter into cubes with your fingers to get a crumbly mixture. Make a hole inside and pour the liquid mass into it.
4. Knead the dough and form a ball.
5. Roll out the dough and fill it with a form of 25 cm.
6. Cover the dough on top with parchment paper and pour dry beans so that the dough does not rise unevenly.
7. Bake for 20-25 minutes, remove the dough, then reduce the oven temperature to 140 degrees.
8. Prepare the cream: wash the lemons and peel 2 lemons. Squeeze the juice.
9. Mix lemon juice, sugar, and starch in a saucepan. Put on low heat and start heating.
10. Beat eggs in a separate bowl. Introduce them to the lemon mixture without ceasing to beat and increase the heat.
11. Beat until the mixture begins to thicken. Without ceasing to mix the cream thoroughly, leave it on the fire for a few minutes, but make sure that it does not start to burn.
12. Remove the cream from the heat and pour it into a mold with the dough. Allow cooling.
13. Prepare the meringue: beat the whites with a pinch of salt until peak.
14. Gradually add sugar and baking powder, stirring constantly. The foam must be elastic.
15. Lay the meringue on top of the chilled cream
16. Put the tart in the oven at 140-150 degrees and bake for 10 minutes, until lightly golden.