Marie-Therese Amichaud-Debize’s lemon tart
- juice of 2 lemons
- 500ml (2 cups) milk
- 125g castor sugar
- 30ml (2 tbsp) cake flour
- 15ml (1 tbsp) cornflour
- 3 large eggs, separated
- blind-baked shortcrust pastry shell
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.