What Do You Do With The Cat On 24 Carrot Island

Ingredients:
For the pastry 250g flour

2 egg yolks 125g butter

25 g water (I used lemon)
63 g sugar
grated rind of a lemon.
For the cream

375g water 1 egg yolk 25g flour

45 g starch
60g sugar
half
tablespoon butter 1 pinch of salt
rind and juice of one lemon
For the meringue
150g egg white 150g sugar

procedure pastry:
Mix flour with sugar, rind limone.Spianare in half and put the butter, the egg yolks and water (I limoncello). Working to create an elastic dough, put the dough in the fridge wrapped in foil for 30 minuti.Successivamente roll out the mixture and place in pan, prick, bake at 180 degrees until is golden.
cream Method:
Boil water and pour whisk the flour previously mixed with the starch, sugar and sale.Unire yolk, butter, lemon peel and juice . thicken on the stove until it reaches the density desiderata.Far cool cream.
procedure meringue:
put sugar in saucepan with 3-4 tablespoons of water and melt until it becomes sticky as honey but not the whites colorato.Aggiungere flush mounting.
After putting the cream in the tart, place the meringue into pastry bag and fill the crostata.Mettere in oven to brown the meringue ...
When I completely cold I put in the fridge.

And in the version with the cherry jam ...