Marie-Therese Amichaud-Debize’s lemon tart

Preheat the oven to 170°C.

To make the filling, beat together the lemon juice, milk, 4 tablespoons of the castor sugar, the flour, cornflour, egg yolks and 1 egg white.

Heat gently over a bain-marie, stirring constantly until the mixture thickens. Set aside and cool slightly.

Make a meringue topping by whisking together the remaining 6 tablespoons of castor sugar and the remaining 2 egg whites.

Fill the pastry shell with the cooled custard and top with the meringue. Bake for 15 – 20 minutes.