Printable version

Thanks to Rina Nir (mom) for this recipe!

Ingredients
Dough
100 gr. of butter, softened
1 1/2 cups of rising flour
1 spoon of lemon juice
2 spoons of sugar
2 whites of an egg

Lemon Filling
1/2 cup of lemon juice
1 1/2 glasses of water
1 cup of sugar
scraped peeling from 1 lemon
5 spoons of cornstarch, well melted in a glass of water
2 yolks, mixed

Meringue
4 whites of an egg
2 spoons of sugar
26 cm. baking dish, oiled

Preparation (15 minutes)
Tartlet
Preheat an oven to medium temperature (180°C). Mix all the dough ingredients, and pad the baking dish and its sides with it. Bake on a medium temperature for approximately 20 minutes, until the dough gilds.
Meanwhile prepare the filling; put in a pot the lemon juice, water, sugar and lemon peeling, and bring to a boil. Add the melted cornstarch, and cook on low key while stirring, until the mixture thickens. Add the yolks very slowly while stirring (make sure they don't clot). Flatten the filling on top of the dough tartlet.

Meringue
Whip the white from the eggs with the sugar into a stiff foam, and flatten on the lemon filling. Bake at maximum temperature for approximately 10 minutes, until the meringue gilds.

Bon appétit!
Served to your gratification from Iris Georlette's kitchen!