Directions

11. Preheat oven to 180c. Bring a 9-inch tart pan.

2

32. In a bowl, put the biscuits, butter and the sugar; mix with your fingertips until well mixed. Press into the pan. Refrigerate for a few minutes.

4

53. Filling: whisk the egg yolks until pale in color. Stir in the milk, lemon juice, and lemon rind. Pour onto the tart crust. Bake the tart for 10 minutes. Let cool.

6

74. Whisk the egg whites until foamy. Add the sugar and whisk until firm and stiff. Put on the tart crust.

8

95. Bake the tart until the egg white is golden in color. Refrigerate.