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Meanwhile, make the filling: Beat the egg yolks and 2 tbsp. of granulated sugar with an ecectric mixer on high speed for 10 minutes. Stir 1/3 cup lemon juice and 1 lemon grated zest. Transfer the mixture to a heavy medium saucepan and add butter. Cook, stirring constantly, over medium-low heat until the mixture thickens and leaves a path on the back of a wooden spoon (do not alow the mixture to boil). Refrigerate filling until you're ready to fill the tart shell.
Beat the egg whites with an electric mixer on medium speed just until foamy. Add remaining 1/4 cup granulated sugar and 1 teaspoon lemon juice. Keep beating just until the egg whites form stiff peaks.
Fold the egg whites into refrigerate egg yolks.
Preheat your oven on 160°C.
Roll out the dough on a lightly floured surface to 2-3 mm thin. Transfer it to the tart pan and press in the dough with your fingertips to evenly line the bottom and side of a pan. Trim the edge. Prick the pastry all over with a fork. Bake 5 minutes on 160°C.
Remove the tart from the oven and pour in it prepared egg whites and egg yolks lemon mixture.
Put into the oven and bake for more 5 minutes on the same temperature.
Meanwhile, prepare meringue: Whisk together egg whites with pinch of salt and beat it with electric mixer until they becom foamy. In small saucepan whisk together cornstarch, water and sugar and cook until it become sticky (for 1 minute). Pour the mixture into the wgg whites and mix well.
Remove tart from the oven, top the tart filling with the meringue mixture, using a rubber spatula to crate stormy surface. Bring to oven and bake 10 minutes more on the same temperature.
Leave baked tart in the tart pan for 10 minutes to cool down on the room temperature.