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Take the pastry-lined tray out of the refrigerator and cut back on the excess pastry. Press the top edge of the pastry so it is slightly higher than the top of the tin.
The pastry tray is lined with parchment and filled with baking grains. Bake for 15 minutes, then take out the beans and parchment and return to the oven for another five minutes.
Take it out of the oven and reduce the temperature to 170 ° C / 340 ° F / Gas 3 °.
For the filling, mix the lemon peel and juice with the cornmeal and stir to form a smooth paste. Measure 450 ml / 16 fluid ounces of water in a saucepan and bring to a boil. Add the lemon cornmeal mixture to the hot water and stir until the mixture thickens, then remove from the heat.
In a bowl, mix sugar and egg yolk together and blend well with the lemon mixture in the skillet. Stirring on medium heat To firm. Set apart for a some min and then pour into a packet of baked pastries.
For the meringue, beat the egg whites in a stand-alone mixer until smooth peaks form when the whisk is removed. Add the fine sugar a little at a time, continuing to whisk until the meringue becomes hard and shiny. Adding cornmeal also beat again.
Pour the spoon over the pastry tray and spread the meringue to cover the entire lemon filling. Then create a swirl on the top of the meringue.
Bake in the oven for about 15 minutes, until the filling is completely done and the meringue is slightly golden and crisp. Allow it to cool completely before slicing or serve very warm.
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