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
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)
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)