A perfect balance of tangy lemon and sweet, airy meringue on a buttery crust.
🧈 Ingredients
For the Shortcrust Pastry
200g T65 flour
100g butter (cold, diced)
5 cl cold water
1 pinch of salt
For the Lemon Filling
25g cornstarch (cornflour)
2 large whole eggs
3 egg yolks
75g sugar
20 cl lemon juice (about 4 lemons)
Zest of ½ organic lemon
30g butter
For the Meringue
3 egg whites
150g icing sugar
👩🍳 Preparation
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