°250 g of flour
°125g soft butter
°325 g of sugar
°4 eggs
°1 pinch of salt
°150 ml of lemon juice or 3 or 4 lemons
°1 C. cornstarch
°75 g of butter
°2 – egg whites
1 – Making and cooking the shortcrust pastry: Beat an egg with 100g of sugar and the salt.
2 – Add the flour all at once, knead with your fingertips.
3 – Add the soft butter in pieces, knead quickly and form a ball. Film and chill for at least 1 hour
4 – Spread in the pie dish, cover with a sheet of parchment paper and chickpeas.
5 – Cook for 10 minutes at 180°C, then remove the “weight” and put back 8-10 minutes to cook the center well. The dough must be golden (if not prolong the cooking for a few minutes) and set aside.
6 – Making the lemon cream: Take the zest of an untreated lemon and bring the lemon juice to the boil with the zest.
7 – Beat 3 eggs with 150g sugar and the cornflour;
8 – Gradually add the lemon juice in a trickle, whisking constantly.
9 – Put everything back on medium heat and thicken, stirring well all the time, to obtain a cream
10 – Leave to cool and then add the butter in pieces, beating well.
11 – Garnish the bottom of the pie. Book cool.
12 – To finish the meringue: Whip the egg whites, when they become firm, add 75g of sugar and whip for a few more seconds.
13 – Garnish the top of the pie with a piping bag for example and switch to a hot oven ‘grill function’ for 1 minute to color the meringue.
14 – Keep cool.
Enjoy !

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