Lemon tart with meringue

Ingredients

Directions

1. 1

   Separate the eggs, keeping 2 and 4 yolks separate. Knead 125 g butter in flakes, icing sugar, salt, flour, 2 egg yolks and 1-2 tablespoons of cold water into a smooth shortcrust pastry. Wrap in foil and chill for about 30 minutes. Then roll out round (approx. 30 cm Ø) on a lightly floured work surface. Place in a greased tart tin (28 cm Ø). Press the edges of the dough so that they finish at the top edge. Prick the base several times with a fork. Line with baking paper and pour pulses on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Carefully remove baking parchment and pulses. Bake for another 10-15 minutes, let cool off. Mix starch in 120 ml cold water. Bring lemon juice, white wine and brown sugar to the boil. Stir in the starch, simmer for 1-2 minutes. Stir 6 tablespoons of the hot lemon mixture into 4 egg yolks, then stir the egg yolk mixture into the remaining lemon mixture. Leave to cool slightly. Stir 250 g butter in pieces with a whisk into the lukewarm lemon mixture. Pour onto the shortcrust pastry base and chill for about 2 hours. Beat the egg white until stiff. Let the sugar trickle in, continue beating until the sugar has dissolved. Spread loosely on the tart. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Decorate with candied lemon slices

2. 2

   On 16 pieces:

3. 3

   waiting time approx. 2 3/4 hours