Lemon Tart

Author: Gran

Recipe type: Tart

Instructions

Line pie plate with pastry and bake.
Make filling with 1 ½ cups boiling water, 1 cup sugar, grated rind and juice of 2 lemons, 2 heaped tablespoons cornflour, mixed with cold water. Cook until clear and thick. Take off heat and add 30 g butter and 2 egg yolks. Pour into pastry. Pile whipped egg whites on top. Brown lightly. Serve hot or cold.