Ingredients: Sand base, flour, cold butter, sugar, egg, Cream, yolk, sugar, juice (juice of 3 lemons + water), or orange juice, Zest of 1 lemon, starch, butter, limoncello (optional), Merengue, protein, sugar, salt, Instrument, Whisk, Form 20 × 20 cm, Mixer, Combine or blender with knives, Bakery paper
Cooking method:
In a food processor with knives, mix flour, sugar and cold butter until crumbled. Add the egg, stir until a lump of dough forms.
Roll out the dough, put in a mold. Make punctures with a fork. Refrigerate for 30 minutes.
Bake at 180⁰, 20 minutes, under the pressure of peas or beans or salt, laid out on baking paper on the dough.
Cream: whisk the yolks and sugar with a whisk, add juice, zest, starch, mix. Put on low heat and cook, stirring constantly, until thickened. Remove from heat, add oil. Stir until smooth, add limoncello. Mix.
Put the warm cream on the cooled base.
Meringue: Beat egg whites with sugar and salt until peaks.
Place the meringue on top of the cream. Send to oven at t 200⁰ for 10 minutes.
Cool before serving.