Use a mould measuring 28 cm in diameter.
Sift the flour and cut the butter into pieces, mix everything together quickly so that the dough doesn’t heat up too much.
Once mixed, let the dough rest in the refrigerator for around an hour.
Then place it onto baking paper and roll out the dough with a rolling pin or your hands, put the dough into the mould and cut off any excess paper.
Pierce the base with a fork, cover it with a sheet of aluminium foil and then fill the mould with dried beans.
Put it in an oven, already pre-heated to 180°C for 15 minutes.
Prepare the lemon filling: in a pan, whisk the yolks with the sugar and corn flour and then slowly add the cold milk and stir with a wooden spoon.
Bring the mixture to boil and then remove from heat, add the strained lemon juice.
When the crust is ready, remove the aluminium foil and the beans, pour the filling mixture into the mould.
Even out the surface carefully and then beat the remaining egg whites until stiff, gradually adding the powdered sugar with a sifter.
Put the tart back in the 180°C overn for 10 minutes and then place under the grill at the end for a few minutes.
The meringue topping should be golden.
Serve the tart chilled.