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  • 250 g flour (8.7 oz)
  • 120 g butter at room temperature (4.2 oz)
  • 1 tblspoon sugar
  • pinch of salt
  • 1 egg yolk
  • 3 tblspoons milk
  • (for custard)
  • 4 organic lemons
  • 10 sugar lumps
  • 1/2 l milk (2 cups)
  • 5 egg yolks (keep three egg whites apart for the meringue)
  • 50 g powdered sugar (1.7 oz)
  • 1 teaspoon vanilla
  • 60 g starch (2.1 oz)
  • 40 g butter (1.4 oz)
  • (meringue)
  • 3 egg whites
  • pinch of salt
  • 150 g powdered sugar (5.2 oz)
  • lemon juice (1/2 lemon)
  • 1 teaspon white vinegar


  • Sift the flour, add sugar and rub in the butter, creating crumbs. Add 1 yolk, a pinch of salt and cold milk. Kneed gently and form a ball. Cover it with a piece of cling foil and leave in the fridge for about 1 hour.
  • Wash carefully the lemons with warm running water and then dry them.
  • Rub the lumps of sugar over the surface of lemons so that they absorb lemon essence.
  • Warm the sugar lumps with milk and remove from heat before it starts boiling.
  • Mix 4 egg yolks with powdered sugar, vanilla and starch until the mixure doubles its size. Little by little add hot milk and lemon juice from 2 lemons.
  • Continue mixing while you are cooking the cream over low heat. Remove from heat and add butter.
  • For the meringue, whisk the egg whites with a little salt until very firm. Gradually add sifted powdered sugar, lemon juice (1/2 lemon) and a spoon of white vinegar).
  • Greese and flour tart form, cover it with tart dough and punch it with a fork.
  • Bake for 10 mins in an oven preheated to 180°C (350 F)
  • Take it out of oven, pour the custard in and cover with the meringue. Bake again for 30-35 minutes at 150°C (300 F)

Categories: Creamy  Sweet  Tart 
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