Lemon & yuzu meringue tart recipe

Ingredients

• 200 g flour
  +
• 100 g cold butter, diced
• 70 g powdered sugar
• 1 egg
• 1 pinch salt
  +

For the lemon-yuzu cream

• 150 ml lemon juice + 50 ml yuzu juice
• Zest of 1 untreated lemon
• 120 g sugar
• 3 eggs
• 80 g butter
• 1 tbsp. cornflour (optional for firmer cream)

For the meringue

• 3 egg whites
• 90 g sugar
  +
• 1 teaspoon lemon juice (stabilizing)