For the dough: Place a bowl 100 grams of butter, 150 sugar, an egg and a yolk. Beat well.
Add the grated rind of two lemons and add the flour little by little, until it forms a dough that does not stick on your hands.
Wrap with plastic wrap and take to the refrigerator for 40 minutes.
When it is removed, stretch and place on a pan (22 cm) previously greased and floured. Thoroughly pierce the dough so that it does not rise and bring to a gentle oven for 15 minutes.
For the filling: Place in a saucepan 3 yolks, 1 egg, 10 tablespoons of sugar, 200 ml of lemon juice, 130 ml of water, grated zest of two lemons, 3 tablespoons of corn starch and 75 g of butter.
Bring the saucepan to a fire and with a hand mixer, stir constantly.
When it breaks the boil, leave 3 more minutes (without beating) and remove from heat.
When it has cooled, it is placed on the dough.
For the meringue: Place in a water bath 300 grams of sugar and 150 ml of water and keep until it forms a syrup.
On the other hand, beat 4 clear to snow.
When the egg whites have risen enough, add the syrup in the form of thread and continue stirring until it takes hard consistency.
Put in a sleeve or syringe, and decorate over the filling.
Bring to the bottom of the oven over low heat until brown (3 minutes).
