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For the meringue:
4 egg whites
1 1/2 cups (300 g) sugar
👩🍳 Preparation:
1. Prepare the crust:
Preheat your oven to 390°F (200°C).
In a bowl, mix the gluten-free flour with the sugar, then add the egg and cold butter. Incorporate everything, avoiding handling the dough too much with your hands. Shape the dough into a ball, flatten it on plastic wrap, and refrigerate until firm.
2. Bake the crust:
Roll the dough out and press it into a tart pan. Trim the excess dough, prick the base with a fork, and line it with aluminum foil and dried beans or pie weights.
Bake for 15 minutes, remove the foil and beans, and bake for another 5 minutes until golden. Let the crust cool.
3. Prepare the lemon filling:
In a saucepan, mix the milk, cornstarch, lemon juice, sugar, and lemon zest. Cook over medium heat until it begins to boil.
Add the beaten egg yolks and cook until the mixture thickens. Remove from heat and stir in the butter. Let it cool to room temperature.
