Ingredients :
For the shortcrust pastry:
200g T65 flour
100g butter
5 cl of cold water
1 pinch of salt
For the lemon filling:
25g cornstarch (cornflour type)
2 large whole eggs + 3 yolks
75g sugar
20 cl lemon juice (4 lemons)
zest of 1/2 untreated organic lemon
30g butter
For the meringue:
3 egg whites
150g icing sugar
Preparation :
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