For the crust
1 cup all-purpose flour (120 g)
1/3 cup cold unsalted butter, cut into small pieces (65 g)
2 tablespoons ice-cold water
All-purpose flour (for dusting)
For the filling
6 tablespoons cornstarch
3 tablespoons all-purpose flour
1 1/2 cups confectioners' sugar (270 g)
1/4 teaspoon salt
2 cups cold water (480 ml)
4 large egg yolks, lightly beaten
1/4 cup lemon juice (60 ml)
1 tablespoon grated lemon zest
1 tablespoon unsalted butter
For the meringue
2 egg whites
1/2 teaspoon cream of tartar
For the crust
1 cup all-purpose flour (120 g)
1/3 cup cold unsalted butter, cut into small pieces (65 g)
2 tablespoons ice-cold water
All-purpose flour (for dusting)
For the filling
6 tablespoons cornstarch
3 tablespoons all-purpose flour
1 1/2 cups confectioners' sugar (270 g)
1/4 teaspoon salt
2 cups cold water (480 ml)
4 large egg yolks, lightly beaten
1/4 cup lemon juice (60 ml)
1 tablespoon grated lemon zest
1 tablespoon unsalted butter
For the meringue
2 egg whites
1/2 teaspoon cream of tartar
Make the crust: In a large bowl, combine the all-purpose flour and cold unsalted butter
Work with your fingers until it resembles coarse crumbs
Add the ice-cold water and mix lightly with your hands
Shape into a ball
Dust a clean surface with all-purpose flour
Use a rolling pin to roll out the dough to a thickness of about 1/8 inch
Place the dough in an ungreased 9-inch tart pan with a removable bottom
Trim the edges and press the dough into the corners
Cover the dough with plastic wrap and refrigerate for at least 30 minutes
Preheat the oven to 350°F (180°C)
Use a fork to prick the bottom and sides of the crust in several places
Line the crust with four overlapping sheets of parchment paper
Bake for about 15 minutes, or until firm
Remove the parchment paper and continue baking for another 10 minutes, or until lightly golden
Let cool
Keep the oven at 350°F (180°C)
Make the filling: In a medium saucepan, combine the cornstarch, all-purpose flour, confectioners' sugar, and salt
Gradually add the cold water, stirring constantly with a wooden spoon, until smooth
Cook over medium heat, stirring constantly, until transparent, about 9 minutes
Remove from heat
Add a little of this mixture to the egg yolks and beat with an electric mixer
Add the remaining mixture to the saucepan and cook, stirring occasionally, until smooth, about 2 minutes
Remove from heat, add the remaining ingredients, and mix well
Fill the cooled crust with this mixture. Reserve
Make the meringue: In a stand mixer, beat the egg whites with cream of tartar until foamy
Gradually add the confectioners' sugar, beating constantly, until stiff peaks form, about 3 minutes
Spread the meringue over the filling
Bake in a preheated oven at 350°F (180°C) for about 10 minutes, or until lightly golden
Let cool and serve chilled
281 calories per slice
