Pastry
8 tablespoons all-purpose flour
1 tablespoon active dry yeast
3 tablespoons granulated sugar
1 tablespoon unsalted butter, softened
2 large egg yolks
Filling
1 can sweetened condensed milk
1 can heavy cream
Juice of 2 lemons
Top
7 large egg whites
150g granulated sugar
Zest from 1 lemon
Pastry
8 tablespoons all-purpose flour
1 tablespoon active dry yeast
3 tablespoons granulated sugar
1 tablespoon unsalted butter, softened
2 large egg yolks
Filling
1 can sweetened condensed milk
1 can heavy cream
Juice of 2 lemons
Top
7 large egg whites
150g granulated sugar
Zest from 1 lemon
Pastry: Whisk together flour, yeast, and sugar
Add softened butter and egg yolks
Mix until just combined
Gradually add cold water as needed to form a dough
Line the bottom and sides of an ungreased tart pan with removable bottom
Bake in a preheated oven at 375°F for 10 minutes
Filling: Beat the ingredients together until smooth
Refrigerate for 1 hour
Top: Whip egg whites until stiff peaks form
Gradually add granulated sugar
Beat until stiff and glossy
Assembly: Spread the filling over the baked pastry crust
Top with whipped topping
Bake in a preheated oven at 425°F until lightly golden
Remove from oven and sprinkle with lemon zest
Serve chilled.
