• Marie-Therese Amichaud-Debize’s lemon tart

    Ingredients

    • 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

    Instructions

    1

    Preheat the oven to 170°C.

    2

    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.

    3

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

    4

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

    5

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

     

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