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    LEMON MERINGUE TART


    Source of Recipe


    www

    23cm pastry shell
    1 1/2 cups water
    4 to 5 tablespoons cornflour
    2 egg yolks
    1/2 cup lemon juice
    2 strips lemon rind
    3/4 cup sugar
    1 tablespoon butter

    2 egg whites
    1/3 cup sugar

    Blend cornflour with water. Add egg yolks, strained lemon juice,
    rind, sugar and butter.

    Stir over heat unit the mixture thickens. Cook for 2 minutes.
    Remove and allow to cool a little. Pour into cooked tart shell.

    Whisk egg whites until stiff. Gradually add sugar and beat until
    all sugar has dissolved.

    Pile on top of filling. Brown lightly in slow oven. Serve with
    boiled custard.

 

 

 

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