At a glance
You're building this French classic in layers: a chilled buttery pastry that gets blind-baked, a silky tangy lemon filling that comes together on the stovetop, and a billowy meringue topping. The most time-consuming part is letting the pastry rest and then blind-baking, but the payoff is that crispy-meets-creamy contrast that makes this tart so special.
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Make the pastry and chill it
Quickly work the ingredients into a dough (ideally in a food processor, so it doesn't warm up too much), then let it rest in the fridge for 30 minutes.
For this step
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Line the tin and blind-bake
Roll out the pastry and line a tart tin (about 30cm in diameter), prick it all over with a fork, and blind-bake for 10 minutes in an oven preheated to 210°C.
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Make the lemon filling
In a saucepan, bring the milk to the boil with the grated lemon zest, then add the flour and sugar, stirring well until the mixture thickens slightly. Remove from the heat, let it cool a little, then stir in the lemon juice and egg yolks.
For this step
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